A luscious deep caramel-like filling of brown sugar and warm vanilla with the toasty crunch of pecans, this Pecan Pie is the perfect balance between sweetness and texture. This classic Southern dessert is a timeless favorite.
Once you’ve taken the first bite of this exceptional pecan pie, you’ll understand why it’s a dessert to savor and share.
I’ve waited a long time to share a Pecan Pie recipe. It had to have the perfect nut to caramel filling ratio. Most pecan pies have a thick layer of caramel filling and a few pecans on top! I’m not saying that’s a bad thing…it’s just not my thing!
That wasn’t going to do! I grew up with a Grandmother who L.O.V.E.D. nuts! She was obsessed with them and if something was going to have “nuts” in it…it had better have plenty of them! So, just any ol’ pecan pie wasn’t going to do here at my Nest! (It had to be as “nutty” as the family tree! Lol)
I think Grandma would approve of this recipe. In fact, I know she would. This pie has three different variations of Pecans. The filling has a ½ cup of finely chopped nuts. Then there is a layer of quartered pecans spread out on the bottom of the pie. To finish it off, there is a cup of pecan halves beautifully arranged on top. This pie is true to its namesake!
This truly is the BEST pecan pie I’ve ever made or had! It’s a combination of several recipes and it is exceptional!
Ingredients for Pecan Pie
- 1–9 inch unbaked pie shell, homemade or store bought
- 3 large eggs
- ¾ cup light corn syrup
- 2 tablespoons dark corn syrup
- ¾ cup dark brown sugar, packed. You can substitute light brown sugar for dark brown sugar. I prefer the depth of caramel flavor the dark sugar provides to this recipe.
- 3 tablespoons butter, melted
- 1 pinch of salt
- 1 cup pecans, quartered
- ½ cup pecans, finely chopped
- 1 cup pecan halves – you may need more to completely cover the top of the pie depending on the size of the pecans you are using.
Pie Crust preparation
You have a few options when it comes to the pie crust for this Pecan Pie.
You can buy pre-made frozen pie crust and thaw it in the refrigerator the day before. You can purchase pre-made pie dough like Pillsbury pie crust dough.
My personal favorite is to make my easy homemade pie crust! After you have made the crust, placed it in a 9-inch pie plate, flute the edges, and chill until ready to use.
Pecan Pie Filling
Preheat the oven to 350°(F).
In a medium bowl, mix together the eggs, light and dark corn syrup, brown sugar, butter, and salt.
Add the finely chopped pecans. Mix with a silicone spatula or wooden spoon, until well combined. Make sure to scrape the bottom and sides of the pan so that all the sugar is incorporated.
Spread the quartered pecans over the bottom of the prepared unbaked, chilled, pie crust.
PRO TIP: Try to arrange the quartered pecans evenly on the bottom of the pie crust with the tops up if possible. The quarters rise and fill in empty spaces on the top during baking. Taking care to arrange them gives the pie a pretty presentation. It’s worth the extra effort.
Carefully pour the sugar and egg mixture over the top of the quartered pecans. Make sure to scrape down the sides of your bowl and get every last drop of that ooey-gooey goodness!
Arranging Pecan Topping
There is a simple method for arranging the pecans on top of this pie to create a “showstopping” dessert! We all want a showstopper when it comes to holiday desserts! After all, that is the exclamation point for the entire meal!
This always looked so intimidating to me, but it is really simple, so don’t let it scare you if this is your first time making a pecan pie!
The pecans will not sink. As you can see from the photo below, there are enough pecan bits in the filling to keep the larger pecan halves on top of the filling.
Starting around the outer edge of the pie filling, lay the pecans in a circle around the inner ring of the crust.
Then place the next row so that the tip of each pecan is in between the previous row of pecans. Finish with the last few pecans in the center of the pie. You can gently push them around to get them to fit.
Baking Instructions
Place the pie in the center of the preheated 350-degree oven for one hour or until firm. It will puff slightly during baking, and will settle back down as it cools.
Let the pie cool for one hour before serving. To store any leftovers, place aluminum foil over the pie to keep it fresh. It does not need to be refrigerated.
Look at that beautiful nutty pecan pie! Grandma would be swooning!
This pie embodies everything we love about homemade comfort food. It’s perfection!
I love the nut to caramel ratio! Which helps to balance its nutty richness with the sweetness of the caramel-filling layer!
Served warm with a scoop of vanilla ice cream, a dollop of whipped cream, or on its own, this pecan pie will delight your senses with its comforting, homemade goodness.
We all need to thank the South for this wonderful traditional holiday dessert. It’s one of my all-time favorite desserts!
Favorite Holiday Pie Recipes
- Pumpkin Pecan Crunch Pie Recipe
- Cranberry Chocolate Walnut Pie
- Easy Chocolate Pecan Chess Pie
- Best Classic Pumpkin Chiffon Pie
- Cranberry Apple Pie Recipe
- Classic French Silk Pie from That Skinny Chick Can Bake
This is a pecan pie recipe that will be passed down for generations, ensuring its place at the heart of your holiday table and becoming a permanent part of your family traditions.
Thank you for stopping by my Nest today! I hope you enjoy this recipe as much as we do.
Happy Nesting!
Best Homemade Pecan Pie Recipe
A luscious deep caramel-like filling of brown sugar and warm vanilla with the toasty crunch of pecans, this Pecan Pie is the perfect balance between sweetness and texture. This classic Southern dessert is a timeless favorite.
Ingredients
- 1–9 inch unbaked pie crust
- 3 eggs
- ¾ cup light corn syrup
- 2 tablespoons dark corn syrup
- ¾ cup dark brown sugar, packed
- 3 tablespoons butter, melted
- 1 pinch of salt
- ½ cup pecans, finely chopped
- 1 cup pecans, quartered
- 1 cup pecan halves
Instructions
- Preheat the oven to 350°(F).
- In a medium bowl, add the eggs, light corn syrup, dark corn syrup, brown sugar, butter, and salt. Mix together with a wire whisk, or silicone spatula, making sure to scrape the bottom of the bowl to incorporate all the ingredients.
- Add the chopped pecans. Stir to combine.
- Spread the quartered pecans, in a single layer, over the bottom of the chilled pie crust.
- Pour the chopped pecan syrup mixture over the top of the quartered pecans. Arrange the pecan halves on top of the pie.
- Bake on the center rack of the preheated 350° oven for one hour or until firm. Allow the pie to cool for one hour before serving.
Notes
* Note you can use light brown sugar in place of dark brown sugar.
Meet The Author
Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!