Classic Pecan Pie Recipe

Honey, brown sugar, vanilla, and freshly roasted nuts give this pecan pie deeper, richer flavor and lots of crunch.

Vicky Wasik

This recipe is my go-to every year. It's chock-full of pecans, and the light caramel custard filling sets up well, making it easy to slice and serve neatly. I love how the filling and the crispy, all-butter crust melt in the mouth, and the smell of toasted pecans permeate the kitchen. If you like a well-done crust, be sure to blind bake the chilled, shaped pie crust by lining it with parchment or foil, filling it with weights (or dried beans), and baking it until the bottom is blond. Then, fill the pie and bake the rest of the way.

Recipe Facts



Active: 90 mins
Total: 4 hrs
Serves: 8 servings

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  • One half recipe Easy Pie Dough

  • 3 eggs, beaten

  • 2 tablespoons honey

  • 1 cup light corn syrup

  • 1/4 cup brown sugar

  • 4 tablespoons melted butter, cooled

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla

  • 3 cups toasted pecans (2 cups roughly chopped and 1 cup left whole)


  1. Adjust oven rack to lower middle position and preheat oven to 375°F.

    Roll pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate. Using a pair of kitchen shears, trim the edges of the pie dough until it overhangs the edge of the pie plate by 1/2 an inch all the way around. Fold edges of pie dough down, tucking it under itself, working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges.

  2. In a large bowl, whisk together the eggs, honey, corn syrup, brown sugar, melted butter, salt, and vanilla. Whisk for approximately 30 seconds, until the mixture is homogenous and slightly frothy.

    Step 2: Keep Whisking!

    Keep whisking until the mixture is homogenous and a little bit frothy. This will help incorporate air into it so that the filling strikes a balance between gooey and light.

  3. Line pie crust with chopped pecans, reserving the whole ones. Press down slightly so chopped pecans embed in the dough. Pour the filling mixture over the pecans, then gently place the whole pecans in concentric circles on the top, taking care not to press too hard, which will cause the nuts to sink into the filling.

  4. Bake pie for 40 minutes, rotating half way through baking. Continue baking, shielding the exposed nuts with aluminum foil if they threaten to burn. When finished, the filling should by slightly jiggly, but mostly set and puffed slightly, about 1 hour total. Allow the pie to cool at room temperature for at least 2 hours and up to overnight before serving.

    Foil Ready!

    The unfolded foil should fit perfectly over the pecans. Bake the pecan pie in a preheated 375°F oven for a total of 1 hour, checking it halfway through. If the nuts are beginning to darken too much, cover the top of the pie with the foil disk and continue baking until the filling is slightly jiggly and registers between 175 and 180°F on an instant-read thermometer.


Special equipment

9 inch pie plate

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Nutrition Facts (per serving)
732 Calories
48g Fat
74g Carbs
8g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 732
% Daily Value*
Total Fat 48g 62%
Saturated Fat 11g 56%
Cholesterol 85mg 28%
Sodium 440mg 19%
Total Carbohydrate 74g 27%
Dietary Fiber 5g 18%
Total Sugars 45g
Protein 8g
Vitamin C 0mg 2%
Calcium 57mg 4%
Iron 2mg 12%
Potassium 242mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)