You’ll find 12 reliable pecan pie recipes that make planning dessert simple and satisfying. Follow each recipe step by step, from a classic Southern pie to a vegan coconut-pecan option, and pick the crust and sweetness level you want. Measure carefully, toast the nuts, and watch the filling set without overbaking. Try one for a holiday or a casual get-together, and keep going until you find the version you’ll make every time.
Classic Southern Pecan Pie
Classic Southern Pecan Pie — a sticky, nutty slice of true Southern comfort.
Ingredients:
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 to 2 cups pecan halves (about 6–8 ounces)
How to Make:
- Preheat the oven to 350°F (175°C).
- Place the unbaked pie crust in a 9-inch pie dish and crimp the edges.
- Scatter the pecan halves evenly across the bottom of the crust.
- In a medium bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, flour, vanilla, and salt until smooth.
- Pour the filling over the pecans, letting them float and arrange naturally.
- Place the pie on a baking sheet to catch any drips and bake for 50–60 minutes, or until the filling is set and slightly puffed (a knife inserted near the center should come out mostly clean).
- If the crust browns too quickly, tent loosely with foil for the last 15 minutes.
- Remove from the oven and cool on a wire rack for at least 2 hours to finish setting.
- Slice and serve plain, or with a scoop of vanilla ice cream or whipped cream.
Enjoy a warm, gooey slice of Southern goodness — perfect for holidays or any time you want a little sweet comfort.
Bourbon Pecan Pie With Sea Salt
A rich, boozy pecan pie with a crunchy sea-salt finish — chocolatey, nutty, and irresistible.
Ingredients:
- 1 (9-inch) pie crust, unbaked (store-bought or homemade)
- 1 cup pecan halves, plus extra for garnish
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 tbsp bourbon
- 1 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1/4 tsp ground cinnamon (optional)
- 1–1½ tsp coarse sea salt, for sprinkling on top
How to Make:
- Preheat the oven to 350°F (175°C).
- Place the unbaked pie crust in a 9-inch pie pan and crimp the edges; set aside.
- Scatter 1 cup pecan halves evenly across the bottom of the crust.
- In a medium bowl, whisk the eggs until blended.
- Add the corn syrup, brown sugar, granulated sugar, melted butter, bourbon, vanilla, kosher salt, and cinnamon; whisk until smooth.
- Pour the filling over the pecans in the crust, tilting slightly so the nuts distribute evenly.
- Bake on the center rack for 50–60 minutes, until the filling is set but slightly jiggly in the center; if the crust or pecans brown too quickly, tent with foil after 30–35 minutes.
- Remove the pie from the oven and immediately sprinkle the coarse sea salt evenly over the top.
- Let the pie cool completely on a wire rack (at least 2 hours) to allow the filling to set before slicing.
- Garnish with extra pecan halves if desired, slice, and serve with whipped cream or vanilla ice cream.
Enjoy a slice — the sweet, boozy filling, toasted pecans, and a kiss of sea salt make this pie unforgettable.
Chocolate-Pecan Fudge Pie
Chocolate-Pecan Fudge Pie — rich, gooey chocolate with toasty pecans in every bite.
Ingredients:
- 1 (9-inch) unbaked pie shell (store-bought or homemade)
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 1 cup light corn syrup
- 3/4 cup packed brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans, toasted
- Optional: whipped cream or vanilla ice cream for serving
How to Make:
- Preheat the oven to 350°F (175°C).
- Toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes, shaking often, then set aside to cool.
- Melt the chocolate chips and butter together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- In a medium bowl, whisk together the corn syrup, brown sugar, eggs, vanilla, and salt until combined.
- Stir the melted chocolate mixture into the syrup mixture until smooth.
- Fold in the toasted pecans, reserving a small handful to sprinkle on top if you like.
- Pour the filling into the unbaked pie shell and smooth the top.
- Bake for 35–45 minutes, until the filling is set around the edges but still slightly jiggly in the center.
- Let the pie cool completely on a wire rack, then chill for at least 2 hours to fully set.
- Garnish with the reserved pecans and serve with whipped cream or vanilla ice cream if desired.
Slice, serve, and enjoy that irresistible chocolate-pecan fudge goodness!
Maple Pecan Pie With Cracked Cinnamon
Maple Pecan Pie with Cracked Cinnamon — warm, nutty, and just a little bit smoky.
Ingredients:
- 1 9-inch pie crust (store-bought or homemade), chilled
- 1 1/4 cups pure maple syrup (dark or amber)
- 3/4 cup packed brown sugar
- 3 large eggs, lightly beaten
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 tablespoons heavy cream or half-and-half
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt (plus a pinch for topping, optional)
- 1 1/2 cups pecan halves
- 1 teaspoon cracked cinnamon (coarsely ground cinnamon bark; or coarsely crushed cinnamon sticks)
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon all-purpose flour (helps set the filling; optional)
How to Make:
- Preheat oven to 350°F (175°C). Place the chilled pie crust in a 9-inch pie dish and crimp the edges.
- If using the flour, sprinkle it evenly over the bottom of the crust to help prevent sogginess.
- Scatter half of the pecan halves in an even layer over the bottom of the crust.
- In a medium bowl, whisk together maple syrup, brown sugar, beaten eggs, melted butter, heavy cream, vanilla, sea salt, cracked cinnamon, and nutmeg until smooth.
- Pour the maple filling over the pecans in the crust, then arrange the remaining pecan halves on top in a single layer or pattern.
- Sprinkle a tiny pinch of flaky sea salt and a light dusting of cracked cinnamon over the top for contrast.
- Place the pie on a baking sheet and bake for 45–55 minutes, until filling is set at the center but still slightly wobbly and crust is golden. If the edges brown too quickly, cover them with foil.
- Remove pie from oven and let cool on a wire rack for at least 2 hours to fully set. Refrigerate if you prefer it chilled.
- Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream, and an extra crack of cinnamon on top if you like.
Enjoy a slice of cozy, maple-sweet pecan pie with a delightful cracked-cinnamon kick!
Honey-Glazed Pecan Tartlets (Mini Pies)
Honey-Glazed Pecan Tartlets: tiny, crunchy, gooey bites of nutty caramel bliss.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cubed
- 2–3 tablespoons ice water
- 1 cup pecan halves, chopped (reserve a few halves for garnish)
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/3 cup honey
- 2 tablespoons heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make:
- Preheat oven to 350°F (175°C).
- Make the crust: whisk flour and salt, cut in cold butter until mixture resembles coarse crumbs.
- Add 2 tablespoons ice water, toss and press; add a little more water if dough won’t come together.
- Form disk, chill 15 minutes.
- Roll dough thin and cut rounds to fit mini tartlet pans or a muffin tin; press dough into pans and trim edges.
- Blind-bake crusts 8–10 minutes or until just set and barely golden; cool slightly.
- Toast chopped pecans in a dry skillet 3–4 minutes over medium, stirring, until fragrant; set aside.
- Make filling: melt 1/2 cup butter in a saucepan over medium heat.
- Stir in brown sugar and honey until dissolved and bubbling lightly.
- Whisk in cream, then remove from heat and let cool 1 minute.
- Beat egg lightly and temper it by whisking in a small spoonful of the hot syrup, then return egg mixture to the pan, whisking quickly.
- Stir in vanilla, pinch of salt, and toasted pecans.
- Spoon filling into the pre-baked tart shells, level gently, and top with reserved pecan halves for garnish.
- Bake tartlets 12–15 minutes, until filling is set but still slightly wobbly in the center.
- Cool tartlets in the pan 15 minutes, then transfer to a rack to cool completely; the filling will firm up as they cool.
- Drizzle a touch more honey over the cooled tartlets if you like extra shine and sweetness.
Enjoy these honey-glazed pecan tartlets warm or at room temperature — tiny bites of sticky, nutty happiness!
Gluten-Free Pecan Pie With Almond Crust
A cozy, nutty pecan pie with a crisp almond crust that’s naturally gluten-free and utterly irresistible.
Ingredients:
- 1 1/2 cups almond flour (finely ground)
- 2 tbsp coconut flour
- 2 tbsp coconut oil, melted (or unsalted butter, melted)
- 1 tbsp maple syrup or honey
- Pinch of salt
- 1 1/2 cups pecan halves (reserve a few for decoration)
- 3 large eggs
- 3/4 cup brown sugar (light or dark)
- 1/2 cup pure maple syrup
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cinnamon (optional)
How to Make:
- Preheat oven to 350°F (175°C).
- Mix almond flour, coconut flour, melted coconut oil (or butter), maple syrup, and a pinch of salt in a bowl until it clumps together.
- Press the almond crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 10–12 minutes until slightly golden; remove and let cool while you make the filling.
- In a bowl, whisk eggs, brown sugar, maple syrup, melted butter, vanilla, salt, and cinnamon until smooth.
- Stir in most of the pecan halves, saving a handful for the top.
- Pour the filling into the pre-baked almond crust and arrange reserved pecans on top for decoration.
- Bake for 35–40 minutes, or until the center is set but still slightly jiggly — it will firm up as it cools.
- Let the pie cool completely on a rack, then chill for at least 2 hours to finish setting.
- Slice and serve with whipped cream or vanilla ice cream if you like.
Enjoy a slice of warm, gluten-free pecan perfection!
Pecan Pie Bars With Buttery Shortbread
Pecan Pie Bars With Buttery Shortbread — sticky pecan pie filling on a crisp, buttery shortbread crust.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups light brown sugar, packed
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 2 tablespoons light corn syrup (or maple syrup)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups chopped pecans (plus extra for sprinkling, optional)
How to Make:
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang for easy removal.
- In a bowl, cream 1 cup softened butter with granulated sugar and powdered sugar until smooth.
- Mix in 1 teaspoon vanilla, then stir in flour and 1/4 teaspoon salt until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan to form the shortbread crust.
- Bake the crust for 15–18 minutes, until lightly golden at the edges. Remove from oven but keep oven on.
- While the crust bakes, whisk together brown sugar, eggs, melted butter, corn syrup, 1 teaspoon vanilla, and 1/4 teaspoon salt until smooth.
- Stir in the chopped pecans so they’re evenly coated in the filling.
- Pour the pecan mixture over the hot shortbread crust and spread to an even layer. Sprinkle extra pecans on top if you like.
- Return to the oven and bake for 22–25 minutes, until the filling is set and bubbling at the edges.
- Cool the pan on a wire rack for at least 1 hour, then chill in the refrigerator for 1–2 hours to fully set.
- Use the parchment overhang to lift the bars from the pan, transfer to a cutting board, and cut into squares or bars.
- Serve at room temperature or slightly chilled for clean slices.
Enjoy warm, buttery bites of pecan pie bliss — perfect with coffee or a scoop of vanilla ice cream!
Salted Caramel Pecan Pie
A luscious Salted Caramel Pecan Pie that balances sticky-sweet caramel with a hit of sea salt.
Ingredients:
- 1 (9-inch) pie crust, homemade or store-bought, fitted into a 9-inch pie pan
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter (1 1/2 sticks)
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
- 3 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt, plus extra for sprinkling
- 1 1/2 cups pecan halves, toasted
- Optional: flaky sea salt for finishing
How to Make:
- Preheat the oven to 350°F (175°C). Place the fitted pie crust on a baking sheet.
- Toast the pecans in a single layer on a baking sheet for 6–8 minutes until fragrant; set aside to cool.
- In a medium saucepan over medium heat, melt the butter, then stir in brown sugar, granulated sugar, and corn syrup.
- Bring the mixture to a gentle simmer, stirring frequently, and cook for 2–3 minutes until sugars dissolve.
- Remove from heat and carefully stir in the heavy cream; the mixture may bubble up—mix until smooth.
- Whisk a small amount of the hot caramel into the beaten eggs to temper them, then slowly whisk the warmed egg mixture back into the saucepan.
- Stir in vanilla and 1/2 teaspoon sea salt, and let the caramel cool for 2–3 minutes.
- Scatter the toasted pecans evenly in the prepared pie crust.
- Pour the slightly cooled caramel filling over the pecans, smoothing the top.
- Bake on the center rack for 40–50 minutes, until the filling is set but slightly jiggly in the center.
- Remove the pie and cool on a wire rack for at least 2 hours to finish setting.
- Sprinkle a pinch of flaky sea salt over the top before serving for a bright contrast.
Slice, serve with whipped cream or vanilla ice cream if you like, and enjoy that perfect sweet-and-salty bite!
Brown Butter Pecan Pie With Toasted Pecans
Brown Butter Pecan Pie With Toasted Pecans — nutty, caramel-rich, and delightfully crunchy.
Ingredients:
- 1 (9-inch) pie crust, unbaked (store-bought or homemade)
- 1 cup unsalted butter (for browning)
- 1 1/2 cups packed light brown sugar
- 1/2 cup dark corn syrup (or golden syrup)
- 3 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups pecan halves (plus extra for decorating)
- Optional: 1 tablespoon bourbon or maple syrup for flavor boost
How to Make:
- Preheat the oven to 350°F (175°C).
- Melt the butter in a light-colored saucepan over medium heat and cook, stirring often, until it turns golden brown and smells toasty; remove from heat and let cool slightly.
- Meanwhile, spread the pecans on a baking sheet and toast in the oven 5–7 minutes until fragrant; set aside to cool.
- In a mixing bowl, whisk the eggs lightly, then add the browned butter, brown sugar, corn syrup, flour, salt, and vanilla; whisk until smooth and combined. Stir in bourbon or maple if using.
- Fold the toasted pecans into the filling, reserving a handful for the top.
- Pour the filling into the unbaked pie crust and arrange reserved pecans on top for decoration.
- Bake on the middle rack for 45–55 minutes, or until the filling is set but still slightly jiggly in the center; if the crust or pecans brown too quickly, tent loosely with foil.
- Remove pie from the oven and let cool completely on a wire rack (at least 2 hours) so the filling firms up.
- Slice and serve plain or with whipped cream or vanilla ice cream.
Enjoy that nutty, caramel-y slice—this pie steals the show at any gathering!
Spiced Pumpkin-Pecan Mashup Pie
A cozy mashup of pumpkin pie warmth and gooey pecan crunch—perfect for fall gatherings.
Ingredients:
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup light corn syrup
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 1/4 tsp salt
- 1 cup pecan halves (plus a few extra for garnish)
- 2 tbsp chopped toasted pecans (optional, for texture)
- Whipped cream or vanilla ice cream, for serving (optional)
How to Make:
- Preheat the oven to 350°F (175°C).
- Place the unbaked pie crust in a 9-inch pie dish and set aside.
- In a medium bowl, whisk together pumpkin puree, corn syrup, brown sugar, eggs, melted butter, and vanilla until smooth.
- Stir in cinnamon, ginger, nutmeg, cloves (if using), and salt until evenly combined.
- Fold in the pecan halves and chopped toasted pecans so they’re distributed through the filling.
- Pour the pumpkin-pecan mixture into the prepared pie crust and smooth the top.
- Scatter a few extra pecan halves on top for garnish.
- Bake for 45–55 minutes, until filling is set around the edges and slightly jiggly in the center; tent with foil if crust or pecans brown too quickly.
- Let the pie cool completely on a wire rack, then chill at least 2 hours to finish setting.
- Slice and serve with whipped cream or vanilla ice cream if you like.
Slice, savor, and enjoy that cozy pumpkin-and-pecan hug in every bite!
Maple Bourbon Pecan Chess Pie
A warm, boozy twist on a Southern classic — maple bourbon pecan chess pie with a buttery flaky crust.
Ingredients:
- 1 9-inch pie crust (store-bought or homemade), chilled
- 1 cup pecan halves, plus extra for garnish
- 1 1/4 cups pure maple syrup
- 3/4 cup brown sugar, packed
- 3 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 tablespoons bourbon
- 1 tablespoon cornmeal (optional, for classic chess texture)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- Whipped cream or vanilla ice cream, for serving (optional)
How to Make:
- Preheat the oven to 350°F (175°C). Place the chilled pie crust in a 9-inch pie dish and crimp the edges. Chill while you mix the filling.
- Lightly toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant; let cool and set aside.
- In a large bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, bourbon, cornmeal (if using), vanilla, salt, and cinnamon until smooth and well combined.
- Stir in the toasted pecans, reserving a few for the top.
- Pour the filling into the prepared pie crust and smooth the top. Arrange reserved pecans decoratively on the surface.
- Bake on the middle rack for 45–55 minutes, or until the filling is set around the edges and slightly jiggly in the center; a toothpick inserted near the center should come out mostly clean.
- If the crust or pecans start to brown too quickly, tent the pie loosely with foil for the last 15 minutes of baking.
- Remove the pie from the oven and let it cool completely on a wire rack so the filling can finish setting—about 2 hours.
- Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream if you like.
Warm, nutty, and boozy — this maple bourbon pecan chess pie is perfect for cozy gatherings and holiday dessert tables.
Vegan Coconut-Pecan Pie
A tropical twist on classic pecan pie — creamy coconut meets crunchy pecans in a gooey, vegan filling.
Ingredients:
- 1 unbaked 9-inch pie crust (store-bought vegan or homemade)
- 1 1/2 cups pecan halves
- 1 cup full-fat canned coconut milk (well shaken)
- 1 cup brown sugar (light or dark), packed
- 1/2 cup coconut cream or additional thick coconut milk
- 1/4 cup maple syrup
- 3 tablespoons cornstarch
- 2 tablespoons melted coconut oil (or neutral oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- Optional: 1/4 teaspoon ground cinnamon or a pinch of nutmeg
- Optional garnish: toasted coconut flakes and extra pecan halves
How to Make:
- Preheat the oven to 350°F (175°C).
- If toasting pecans, spread them on a baking sheet and toast 5–7 minutes until fragrant; cool slightly.
- Place the pie crust in a 9-inch pie dish and set aside.
- In a medium bowl, whisk together coconut milk, coconut cream, brown sugar, maple syrup, cornstarch, melted coconut oil, vanilla, salt, and cinnamon until smooth.
- Stir in about 1 cup of the pecans, reserving some halves for the top.
- Pour the filling into the prepared pie crust and arrange remaining pecan halves on top.
- Bake 45–55 minutes, or until the filling is set around the edges and slightly jiggly in the center.
- Let the pie cool completely on a rack (at least 2 hours) so it firms up; refrigerate if you want it chilled faster.
- Before serving, sprinkle with toasted coconut flakes if using and slice with a sharp knife.
Serve a slice with dairy-free whipped cream or a scoop of coconut ice cream — enjoy that coconut-pecan goodness!
Conclusion
You’ve got a dozen dependable pecan pie options, so pick one that fits your time and taste. Make the crust, mix the filling, and watch for a set center and golden top. Let pies rest before you slice, and warm or chill before serving as you prefer. Use a sharp knife and a gentle hand to portion pies. Keep extras covered in the fridge; they’ll hold for several days. Enjoy each bite.