Rich and Buttery Pecan Pie Recipe

You’ll love how simple this pecan pie is to make, especially with its no-roll oil crust that bakes up tender and buttery. The gooey filling tastes like rich caramel, and the toasted pecans on top give the perfect crunch. It’s a classic dessert that feels nostalgic yet effortless, ideal for Thanksgiving, Christmas, or whenever you’re craving something sweet and nutty.

In our family, no fall gathering is complete without pecan pie. While treats like apple cinnamon cake and pumpkin and cream cheese muffins are my family’s fall favorites, this one always takes center stage at Thanksgiving. My grandma first made it decades ago, and it’s been passed from her to my aunt and now to me. I love keeping the tradition alive, baking it for cozy fall brunches or family meals that deserve a little warmth and sweetness.

Why You’ll Love This Recipe

• Simple ingredients
• Easy and homemade: No rolling pin needed for the crust. Just mix it up and press it right into the pan.
• Make-ahead friendly: Keeps its flavor and texture for days, so you can bake ahead and relax when guests arrive.
• Perfectly balanced: Sweet, rich, and caramel-like without being overly sugary or heavy.
• Party-ready dessert: Cuts cleanly, looks beautiful on any dessert table, and pairs perfectly with your favorite dishes.

How to Make Pecan Pie

A bowl, a whisk, and fifteen minutes are all that stand between you and a gooey pecan pie that tastes like it came from a bakery. Once it’s in the oven, your kitchen does the rest.

Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.

Ingredients You Need

For the crust:

• Flour
• Salt
• Sugar
• Vegetable Oil
• Milk: Cold milk helps the crust bake up light and flaky.

For the filling:

• Light Corn Syrup: I prefer using Karo.
• Eggs
• Sugar
• Butter
• Vanilla Extract
• Pecans: For a richer, nuttier taste, toast them lightly before mixing them in.

Step-By-Step Instructions

If you’ve ever wanted to make pecan pie completely from scratch, this is your moment. Just follow the steps below and you’ll see how easy it really is!

Make the crust

1. In a 9-inch pie pan, combine the flour, sugar, and salt with a fork until evenly mixed.
2. In a glass measuring cup, stir together the oil and milk with a fork until smooth.
3. Pour the wet mixture into the pan and blend it with the dry ingredients using a fork until the dough forms a soft ball.
4. Press the dough evenly over the bottom and up the sides of the pie pan. Use your fingers to shape or flute the edges for a finished look.

Prepare the filling

1. In a large bowl, whisk together the corn syrup, eggs, sugar, melted butter, and vanilla until smooth and glossy.
2. Fold in the pecans so they’re well coated, then pour the mixture into the unbaked crust.
3. Bake at 350 F on the center rack for 55–60 minutes, or until the center reaches 200 F and springs back lightly when touched.
4. Let the pie cool on a wire rack for at least 2 hours before slicing and serving.

Substitutions

• Flour: A gluten-free flour blend works perfectly here. Just use the same amount as you would with regular flour.
• Vegetable oil: Melted butter can step in for the oil if you prefer a richer flavor.
• Light corn syrup: Maple syrup or honey make great alternatives, though they’ll give the pie a slightly different taste.
• Butter: Coconut oil is a great alternative if you prefer a dairy-free option.
• Vanilla extract: Try almond extract for a subtle nutty flavor that complements the pecans nicely.

Expert Tips

• Plan ahead: Pecan pie tastes even better the next day. Once it cools, cover and refrigerate overnight so the flavors have time to blend.
• Play with flavor: Add a splash of bourbon, rum, or espresso powder for a deeper flavor that feels special for Friendsgiving or any fall gathering.
• Mix gently: Stir the filling only until everything is combined. Overmixing adds air, which can cause cracks to form on top.
• Test for doneness: The center should still jiggle slightly, like Jell-O, when you take it out of the oven. It will firm up as it cools.
• Let it cool fully: Wait until the pie has cooled completely before slicing. This helps the filling set and makes clean, neat slices.

How to Store This Recipe

Cool the pie completely before wrapping it tightly in plastic wrap or foil, then place it in the refrigerator. It keeps beautifully for about four days. To freeze, make sure it’s fully cooled first, then wrap the whole pie or individual slices in plastic wrap, followed by foil. Store in a freezer-safe bag for up to two months, and thaw overnight in the refrigerator when you’re ready to serve.

When reheating, warm slices in the oven for about ten minutes until they’re heated through. The gentle heat revives the gooey center and crisp crust, making each bite taste freshly baked.

What to Serve with Pecan Pie

Serve pecan pie while it’s just slightly warm, when the filling softens into that gooey, buttery layer and the crust still gives a crisp bite. A scoop of ice cream or a spoonful of whipped cream takes it to another level, and a drizzle of caramel never hurts. 

During the holidays, I like to set out mugs of my favorite fall coffee, hot chocolate, or cider beside it. For gatherings with friends, it’s fun to serve it with seasonal drinks like peppermint mocha or apple cider mimosa.

More Holiday Desserts To Try

• White chocolate mousse with raspberries
• Hot chocolate cookies
• Popcorn balls
• Red velvet cake
• Tiramisu