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overhead photo of pecan pie in a pie dish

Homemade Pecan Pie

Homemade Pecan Pie recipe. This easy pecan pie recipe is the best pecan pie recipe ever. Made with a homemade pie crust, and a sweet pecan filling this classic pecan pie recipe is perfect for your Holiday dessert table!
Course Dessert, pie
Cuisine American
Keyword homemade pecan pie, pecan pie recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings 8
Calories 645kcal
Author Lauren


Homemade pie crust ingredients

  • 1 1/4 all-purpose flour plus extra for rolling out
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 8 tablespoons butter cold and cut in cubes
  • 1/8 to 1/4 cup ice water

Pecan Pie Filling Ingredients

  • 3 eggs
  • 1 cup white sugar
  • 1/8 teaspoon salt
  • 1.5 cups dark corn syrup
  • 2 tablespoons butter melted and then cooled
  • 1 teaspoon vanilla extract
  • 2.5 cups pecans - a mix between whole pecans chopped pecans and pecan halves will work. You will just want to have the whole pecans set aside for putting on the top of the pie.


How to make Homemade Pie Crust

  • In a large bowl whisk together the flour, sugar and salt.
  • With the pastry cutter work the butter and flour mixture together until it looks like small pebbles.
  • Add the water little by little and mix with your hands until the dough comes together.
  • Divide the dough into two equal balls and press flat onto plastic wrap.
  • Chill the dough for at least an hour.

How to Make Pecan Pie Filling

  • In a mixing bowl add the eggs and then mix just until they are blended with a fork (but not frothy).
  • Add in the sugar, salt, and corn syrup and mix well.
  • Add in the melted butter, vanilla and mix just enough to blend.

How to Assemble Pecan Pie

  • Remove the pie crust from the fridge and roll it out on a clean surface. Preheat the oven to 350°F.
  • Place the pie crust into the 9-inch pie plate and trim edge so there is no excess pie dough over the edge of the pie pan.
  • Then using your fingers crimp edges of the unbaked pie crust
  • Put 2 cups of chopped pecans on the bottom of the crust.
  • Pour the filling into the pie crust and let sit for 5 minutes for the liquid to settle and the air bubbles to rise.
  • Decorate the top of the pie with the remainder of the pecans. You can simply add the pecans across the top or place them in a circle around. Note that pecans have a pointy end. Have the pointy end face into the center of the pie as this will help keep the circle even.
  • Bake at 350 for 50-75 minutes. If you see the pecans getting dark, put a piece of aluminum foil on top of the pie to keep them from burning. You can also use a pie shield.
  • When the pie is done baking, remove from the oven and place the whole pie on a wire rack to cool.


Calories: 645kcal | Carbohydrates: 79g | Protein: 5g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 430mg | Potassium: 183mg | Fiber: 3g | Sugar: 76g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg