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Best Ever Pecan Pie

4.60 from 121 votes
With a buttery crust, toasted pecans, and a caramel custard center, my Best Ever Pecan Pie is irresistible! You'll want it on every holiday table.
Two slices of homemade pecan pie are served on blue dishes next to the pie tin. There is fresh homemade whipped cream served with the pies.

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Hi Bold Bakers!

WHAT YOU GET: My Best Ever Pecan Pie recipe is a fan-favorite — and what’s not to love? This pecan pie has a buttery crust, toasted pecans, and a delicious caramelly custard center! 

We’re heading fast to the holidays and official Baking Season, so I wanted to share my Best Ever Pecan Pie recipe with you again! I’ve been making this pie for probably over ten years now, and it just tastes better and better every year.

This pie is everything you could want in a proper dessert — from my flakey, buttery Homemade Pie Crust, to the caramelly custard center, to the slightly crunchy whole pecans on top! When done right, pecan pie should have a lot of delicious textures to match its delicious flavor! 

For whatever reason, people are fairly nervous to try a pie recipe — especially a pecan pie recipe. This year, don’t opt for that store-bought pie! Making this pie is as simple as making my foolproof pie crust and then filling it with a mixture of toasted pecans, egg, brown sugar, and maple syrup. This pecan pie is made without cornstarch, and is made with maple syrup or golden syrup instead of corn syrup, too! 

Can’t wait for family and friends to come over to share a slice? Try my Microwave Mug Pecan Pie version!

And if you’re more team Pumpkin Pie than team pecan pie, I highly recommend another fall classic, my Homemade Pumpkin Pie! And if you can’t decide which one should grace your holiday table, why not both? Try my Perfect Pumpkin Pecan Pie!

An overhead shot of pecan pie in the baking tin with two slices served on blue plates with homemade whipped cream.

How Do I Toast Pecans?

For this recipe, you need shelled pecans that have been toasted. Toasting your pecans helps bring out all the warm maple flavors even before you start baking your pie! 

To toast pecans, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Place the pecans in a single layer and toast them in the oven for 10-12 minutes until they are fragrant. Give them a shake every so often to prevent burning so all sides of the pecan get toasty.

Why Is My Pecan Pie Runny? How Do I Stop My Pecan Pie From Burning?

A lot of pecan pies turn out either undercooked and turns out soupy or with burnt pecans on top, but there’s an easy fix! 

If your pecan pie is runny or soupy, chances are you didn’t bake it for long enough. A problem that pops up at this point is over-browning your pecans and burning the top of your pie. To fix a runny pie, simply cover the top of your pie with aluminum foil to prevent the pecans from burning and pop it back in the oven.

How Do I Know When My Pecan Pie Is Done?

The best way to check to see if your pecan pie is done baking is to press on the center pecans with your finger or the back of the spoon. You want it to be a little jiggly, but the pie should be a bit stable. You want a jiggle, not a ripple — a ripple means the pie has not set. 

A close up image of a slice of homemade pecan pie shows toasted pecans on top and the caramel center.

What Is The Difference Between Corn Syrup And Golden Syrup?

While corn syrup and golden syrup, which you can use in this recipe, may look the same, they are very different! Corn syrup is made from corn starch, while golden syrup is made with sugar, and you can taste the difference. Corn syrup tastes sugary, but golden syrup tastes more like caramel.

If you can’t find golden syrup and prefer to use it over maple syrup for this recipe, you’ll be glad to know you can make the Perfect Golden Syrup Substitute

What Do I Do With Leftover Egg Whites?

This recipe calls for 6 egg yolks, and I’m not about to ask you to toss away perfectly good egg white! If you don’t want an egg white omelet for breakfast, you can use leftover egg whites to make recipes like my Vanilla Wafers or Meringues with Peach and Raspberry Compote

You can also freeze leftover egg whites to use for later — I often do this when I’m baking one dessert and won’t need another until the first one is gone! To freeze egg whites, simply put them in a freezer bag and freeze the bag flat. About 2 tablespoons are the same as the white of one egg. Be sure to let your eggs come to room temperature before using them. 

Tools You Need To Make Pecan Pie

  • Measuring cups and spoons
  • 9-inch (23 cm) pie tin
  • Mixing bowls
  • Chopping board
  • Chopping knife
  • Baking tray
  • Whisk

Gemma’s Pro Chef Tips For Making The Best Pecan Pie

  • For the pecans, you can either buy them roasted or toast them yourself: place pecans on a tray in a 350°F (180°C) oven for about 8-10 minutes until fragrant. Watch carefully — they will go very quickly from toasted to burned.
  • Use good quality store-bought OR make my Homemade Pie Crust.
  • This pie is wonderful served with Homemade Whipped Cream.

Try More Great Holiday Desserts!

Watch The Recipe Video!

Gemma's Best Ever Pecan Pie Recipe

4.60 from 121 votes
With a buttery crust, toasted pecans, and a caramel custard center, my Best Ever Pecan Pie is irresistible! You'll want it on every holiday table.
Author: Gemma Stafford
Servings: 8 servings
Prep Time 35 mins
Total Time 3 hrs
With a buttery crust, toasted pecans, and a caramel custard center, my Best Ever Pecan Pie is irresistible! You'll want it on every holiday table.
Author: Gemma Stafford
Servings: 8 servings

Ingredients

  • 1 recipe pie crust
  • 6 large egg yolks
  • cup (4 oz/115 g) dark brown sugar
  • ½ cup (5 oz/142 g) golden syrup (or maple syrup)
  • 6 tablespoons (3 oz/90 g) butter, melted
  • ¼ cup (2 fl oz/60 ml) cream
  • 2 cups (10 oz/284 g) pecans, chopped and toasted
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract, optional

Instructions

  • Preheat the oven to 350°F (180°C). On a floured surface, roll out the pastry to ¼-inch thick and line a 9-inch pie tin with your pie crust. Place in the fridge until needed.
  • Combine the egg yolks, brown sugar, syrup, butter, and cream in a bowl and whisk until smooth.
  • Stir in the chopped pecans to the mix, reserving about ½ cup to lay on top of the pie if desired.
  • Pour the pecan mix into your prepared pie shell. Place on any of the reserved pecans.
  • Place the pie on a baking tray and bake for roughly 40-45 minutes or until the center of the filling is a little wobbly in the middle and just set around the edges. 
  • Serve warm with vanilla ice cream or homemade whipped cream. Cover and store at room temperature for up to 4 days.
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Ann Joseph
Ann Joseph
2 years ago

An amazing recipe Chef! I was trying this out for the first time and therefore pored over all recipes I came across and found this to be the best. Being bold, I added 2 tbsp of rum and reduced the cream proportionately 😁. Corn/maple syrup is frightfully expensive where I live in India. Also no golden syrup, so I made it from scratch thanks to you 🙏. May your tribe increase!

MARTHA TYLER
MARTHA TYLER
2 years ago

Hi! Going to make it tomorrow. Video says 45 minutes and recipe says 30? I’m going to add 1/4 cup bourbon so should I cook longer? I’m also going to soak the pecans in bourbon before I toast them, that ok? Love your recipes!

Pam C
Pam C
11 months ago

This pie has become a Christmas tradition over the past few years and I am asked to make and bring it every year now. Thank you for such a wonderful recipe! I’ve noticed I have a bit of under-cooked crust on the bottom and sides of the pie if I use a glass pie dish. Can I blind bake for a bit or should I stick to metal? My oven is not great so I usually have to cover crust edges so they don’t over-brown. Curious if this is the material I’m baking in or if I just need to… Read more »

Diane
Diane
2 years ago

What kind of maple syrup do u use? And what is golden syrup?

Chelseaverango
Chelseaverango
3 years ago

Hi Gemma is cream heavy whipping cream ?

Kathy Cheatham hall
Kathy Cheatham hall
4 years ago

Dear Gemma I love everythingyou bake and create!!!I have so many recipes of yours and I also bake a lot and coolk I’m praying to one day own my bakery/restaurant and I everythingi do I’m learning from you,you are the greatest!!

Carol Matthews
Carol Matthews
2 days ago

I made this pie like I planned when I saw the recipe, and it is the best pecan pie I have ever had. I gave it to my daughter also. It is a definite keeper! Great recipe!

Carol Matthews
Carol Matthews
12 days ago

I have seen many pecan pie recipes, as it is my favorite pie. I am going to make this one, as it is the first one I have found with ingredients that sound so good. I follow many of your recipes and have no doubt this will be great also.

Savitha
Savitha
27 days ago

For anyone that used a store bought crust for this recipe, what crust did you use? Like what brand?

Silvia Fernandez
Silvia Fernandez
4 months ago

Can this pie be made in a glass 9 inch pie pan or does it have to be a tin pan ?

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook