With a crisp, nutty top, a rich, slightly gooey center, and a buttery homemade crust, this is the BEST Pecan Pie recipe you’ll find!
Print the Recipe: https://sugarspunrun.com/pecan-pie-recipe/
Ingredients
1 9 ½” homemade pie crust: https://sugarspunrun.com/easy-pie-crust-recipe/
2 ¼ cups (250 g) pecan halves or coarsely chopped pecans
3 large eggs room temperature preferred
1 cup (200 g) light brown sugar tightly packed
⅔ cup (158 ml) dark corn syrup
1 ½ teaspoons pure vanilla extract
¼ teaspoon salt
¼ cup (57 g) unsalted butter (melted and cooled until no longer warm to the touch)
For the egg wash
1 egg
1 teaspoon water
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Instructions
00:00 Introduction
00:25 Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½” pie plate, fluting the edges. Pierce all over with a fork and place in the refrigerator to chill while you prepare the filling.
00:48 Preheat oven to 350F (175C).
00:53 Once oven is preheated, line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350F (175C) preheated oven and toast for 5-8 minutes, until lightly toasted. Remove from oven and allow to cool while you prepare the filling.
01:30 In a large bowl, whisk your eggs until pale yellow and foamy (about 30 seconds).
01:57 Add brown sugar, corn syrup, and vanilla extract, and salt, and whisk until combined.
02:40 Add melted, slightly cooled butter and stir well/whisk to combine.
03:03 Add cooled pecan halves and stir until until completely coated in syrup mixture.
03:15 Remove pie plate from refrigerator and make a simple egg wash by whisking together an egg with a teaspoon of water. Whisk until well incorporated, then use a pastry brush to brush all over the crust. Pour the pecan mixture into your prepared pie plate and transfer to 350F (175C) oven.
04:20 Bake 45-55 minutes or until pie is set (the center should not be jiggly). Be sure to check your pie 35 minutes into baking and check periodically after that; if the crust is beginning to brown too quickly, cover your pie or with foil or a pie shield to prevent over-browning.
04:50 Allow to cool completely (at least 2-4 hours) before cutting and serving.
Notes
Storing
Cover and store leftovers for up to 3-4 days. Store in the refrigerator, but pecan pie tastes best when its warm so I recommend reheating it in your microwave!
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Can you substitute maple syrup for corn syrup?
Can I use Lite corn syrup?
This afternoon I made your recipe for pecan pie bars. My family loves them!
Do you think this would work with a keebler graham cracker crust?
What is a good substitute for the corn syrup?
you can replace corn syrup with honey, works just fine. "hazelnut honey pie" recipe.
same thing, different nut, healthy alternative.
I know that there’s nothing that professional, full-time YouTube creators love more than getting a comment saying “Hey, there’s a video on another channel and I think you should make it too.” So, here goes😁… the video is titled “The History of Pecan Pie” and it’s on the Tasting History channel. The ingredients are listed at the 3:00 mark in case you want to FF. The notable thing about this recipe is that it doesn’t include corn syrup because it hadn’t yet been invented when this recipe was developed. The fellow who runs this other channel said that he likes this recipe more than the current, traditional pecan pie recipe. I’m certain that you would want to improve on this recipe before you made a video on it. So, maybe just make it for yourself if it looks interesting and don’t worry about a video. If you do make this recipe, please let me know what you think about it.