You can’t go wrong with this classic Pecan Pie recipe. With a delicious caramel flavor, tons of chopped pecans and a hint of cinnamon – it’s the best pecan pie I’ve ever tried!
Pecan pie is a Southern favorite. The combo of flaky pastry crust, a sweet slightly gooey caramel center, and crunchy pecans on top make it impossible to resist. And today I’m including tons of tips for making the best pecan pie recipe every time. Most importantly if you love this pecan pie recipe you will be sure to love one of my favorite Red Velvet Cake recipes, it’s the ultimate way to please all dessert lovers for any get together you’re engaging in.
PECAN PIE RECIPE
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To be 100% honest – I’m not from the South, but I think my love of pecan pie could make me an honorary Southerner. I love the rich, buttery flavor and deliciously crunchy nuts on top. And as delicious as pumpkin pie or apple pie is, I opt for pecan pie any day of the year.
It turns out that the recipe for pecan pie isn’t too difficult, but after a ton of recipe tests, I’m sharing with you all of my tips and tricks. I wanted an easy pecan pie recipe that was slightly gooey in the center, but definitely not soupy. And I wanted to ensure that the pie was filled with flavor without being too sweet.
How to Make Pecan Pie
Typically when making pecan pie you first melt together the sugar, corn syrup and butter. Getting just the right ratio of these ingredients ensures that your pie is flavorful without being too sweet. I also add in a little cornstarch dissolved in water at this step. The cornstarch helps to thicken the mixture and ensures that the pie isn’t too soupy. I also like to add in a little vanilla extract and cinnamon for more flavor.
Whisk together the eggs. Before adding the eggs into the sugar mixture, it’s super important to temper them first. The eggs will be cold and the corn syrup and sugar mixture is hot – so if you add the eggs into the sugar mixture right away you can end up with scrambled eggs. Tempering the eggs means that you slowly bring up their temperature so that they don’t scramble. To temper the eggs:
- First whisk the eggs together in a bowl.
- Whisk a few tablespoons of the sugar and corn syrup mixture into your eggs.
- Then whisk the egg mixture into the corn syrup and sugar mixture.
From there, sprinkle the pecans into the bottom of your prepared pie crust and pour the filling over top. The pecans will rise the top of your pie, and you’re ready to bake.
Tips for Making Pecan Pie
- After rolling out your pie dough and forming it into the crust, place it in the fridge as you make the filling. This helps it keep its structure and stay flaky.
- Don’t forget to add the cornstarch – this helps to keep the filling thick.
- A little cinnamon and vanilla extract add tons of flavor.
- Always temper your eggs by so they don’t end up scrambling.
- I like to use chopped pecans because I find the pie is easier to cut into (this is up to you).
- The pie will cook for a long time – 50-60 minutes in most ovens. After about 30 minutes, tent a piece of aluminum foil over the top of the pie or place a pie shield around the crust to prevent the crust from burning.
- The pie will have a slight wobble in the center when it’s done, but if it wiggles a lot then it’s not fully baked yet.
- Cool the pie completely and let it set before slicing. It should cool for at least 4 hours.
For more classic pie recipes, try these other favorites
- Pumpkin Pie
- Lemon Meringue Pie
- Berry Pie
- Honeycrisp Apple Cider Pie
- Mini Chocolate Pecan Pie Cheesecake
- More dessert recipes…
Tools used to make this Pecan Pie
Rolling Pin: I’ve always preferred a French-style rolling pin and this rolling pin has never let me down. Perfect for flattening anything and works easily with spacers for the perfect thickness.
Pie Plate: A good pie plate is a kitchen essential for any home baker. I really like this plate! It’s a little deeper than your standard pie plate and has a lip that makes decorative edges easy.
Pie Shield: With a good pie plate comes the need for a good pie shield. I want my crusts to come out perfectly every time and with the help of this shield, it makes it so much easier.
Medium Saucepan: I don’t what I’d do without this saucepan. It gets used in my kitchen every day.
- Preheat the oven to 350F degrees.
- On a floured surface, roll out the chilled pie dough with a floured rolling pin. Lightly flour the inside of a 9-inch pie plate, then transfer the pie dough to the pie plate.
- Lightly flour the inside of the dough, fold over the edges, and place in the fridge as you make the filling.
- In a medium saucepan melt together the sugar, corn syrup and butter until the sugar is no longer grainy.
- Dissolve the cornstarch in the water, whisk into the sugar mixture.
- Remove the sugar mixture from the heat and stir in the vanilla extract and cinnamon.
- In a medium bowl whisk the eggs. Then whisk 2-3 tablespoons of the sugar and corn syrup mixture into the eggs.
- Whisk the egg mixture into the remaining sugar and corn syrup mixture.
- Spread the pecans into the bottom of your prepared pie dough, then pour the filling mixture over top.
- Bake in the preheated oven for 50-60 minutes, placing a piece of aluminum foil or a pie shield over top after about 30 minutes to prevent the crust from burning.
- Allow the pie to cool and set at room temperature for at least 4 hours before serving.
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