This pecan pie is the kind of classic dessert that feels like home — rich, buttery, perfectly sweet, and unbelievably simple to make. It’s a recipe passed through generations in our family, always appearing at holiday tables, Sunday dinners, and any time someone needed a comforting dessert that never failed. What makes this pecan pie so loved is how easy it is to prepare: no special skills, no complicated steps, just reliable ingredients that bake into a flawless, caramel-like filling with perfectly toasted pecans on top. Whether you’re baking for Thanksgiving, Christmas, or simply craving a homemade Southern-style pecan pie, this no-fail recipe delivers every single time. It’s nostalgic, crowd-pleasing, and guaranteed to become one of your family’s favorites too.
The Best No-Fail Pecan Pie (A Family Favorite Classic)
Ingredients
- 1 homemade pie crust, unbaked
- 1 cup granulated sugar (200 g)
- 3 tablespoons light brown sugar (40 g)
- ½ teaspoon salt (3 g)
- 1 cup light corn syrup (240 ml)
- ¾ teaspoon vanilla extract (3.75 ml)
- ⅓ cup salted butter, softened or melted (75 g)
- 3 large eggs
- 1 ½ cups pecan halves (150 g)
Instructions
- Prepare Crust: Prepare your pie crust and place the dough into a deep-dish pie plate. Refrigerate while you make the filling.
- Make the Filling: In a large bowl, cream together the granulated sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla extract.
- Add Pecans: Reserve a few pecan halves, then stir the rest into the batter. Pour the mixture into the unbaked pie shell. Place the reserved pecans decoratively on top and lightly coat them with batter using a spoon.
- Bake Pie: Bake at 425°F for 10 minutes. Lower oven temperature to 350°F and continue baking for about 50 minutes. Halfway through baking, tent a large piece of greased aluminum foil over the pie to prevent over-browning.
- Check Pie: The pie is done when the center is set and only slightly jiggles when gently shaken. If it is still very jiggly, continue baking for 5–10 more minutes, or longer as needed. It’s better to bake a bit longer to ensure the center sets properly.
- Cool Pie: Allow the pie to cool completely for several hours before slicing. You can also refrigerate it for 1–3 days before serving.
