Pecan Pie Ingredients

If you have pecans and a few kitchen staples, you likely have everything you need to make this pecan pie. Here's what you'll need:

    Sugar: This recipe calls for nearly two cups of granulated sugar. Some reviewers say they like to use a mixture of white and brown sugars.
    Corn Syrup: Dark corn syrup adds texture, volume, and deep flavor. For a lighter flavor, use light corn syrup.
    Butter: Butter gives this pie richness and a delicious depth of flavor.
    Cornstarch and water: Two teaspoons of cornstarch and a tablespoon of cold water work together to help thicken the filling.
    Eggs: Whole eggs help bind the filling together and add welcome moisture.
    Salt: A pinch of salt goes a long way to enhance the other flavors in the filling.
    Vanilla: Vanilla extract amps up the flavor in a sweet, crowd-pleasing way. You definitely don't want to skip this ingredient.
    Pecans: What would pecan pie be without pecans? Halved or chopped pecans will work well for this recipe.
    Pie shell: Use our top-rated Butter Flaky Pie Crust for guaranteed delicious results. Of course, a frozen or refrigerated crust will work in a pinch.

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Pecan pie will keep for up to 2 days at room temperature when loosely covered. If refrigerated and tightly covered, it will last up to 4 days. For best texture, let chilled pie sit at room temperature before serving.
How to Store Pecan Pie



Original recipe (1X) yields 8 servings

    1 ¾ cups white sugar

    ¼ cup dark corn syrup

    ¼ cup butter

    1 tablespoon cold water

    2 teaspoons cornstarch

    3 large eggs

    1 ¼ cups chopped pecans

    1 teaspoon vanilla extract

    ¼ teaspoon salt

    1 (9 inch) unbaked pie shell

Directions

    Preheat the oven to 350 degrees F (175 degrees C).
    Ingredients to make pecan pie.

    Combine sugar, corn syrup, butter, water, and cornstarch together in a medium saucepan over medium heat. Bring to a boil; remove from heat and let cool.
    pecan pie filling ingredients in pot

    Beat eggs in a large bowl with an electric mixer until frothy. Gradually beat in sugar-syrup mixture. Stir in pecans, vanilla extract, and salt.
    pecan pie filling in bowl

    Pour mixture into pie shell. Bake in the preheated oven until filling sets, 45 to 50 minutes. If the edges brown too quickly, loosely cover them with foil or a pie shield halfway through baking.
    pecan pie filling in unbaked crust

    Let the pie cool at room temperature for at least 2 hours before slicing so the filling fully sets.