A rich and gooey classic Southern dessert, this Brown Sugar Pecan Pie is everything I want in a holiday treat. Made with toasted pecans, dark brown sugar, and a buttery pie crust, it brings a perfectly sweet, nutty, and decadent flavor to the table. Whether it’s Thanksgiving, a fall gathering, or just a weekend baking project, I always find this pie to be a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 9-inch unbaked pie crust (homemade or store-bought)
1 1/2 cups chopped pecans
3 large eggs
1 cup dark brown sugar, packed
2/3 cup light corn syrup
1/4 cup unsalted butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Optional: whole pecans for decorating the top
Directions
I start by preheating the oven to 350°F (175°C). Then I roll out the pie crust and gently fit it into a 9-inch pie pan, crimping the edges to make it look nice.
Next, I spread the chopped pecans evenly over the bottom of the unbaked crust. In a mixing bowl, I whisk together the eggs, dark brown sugar, corn syrup, melted butter, flour, vanilla, and salt until smooth and well combined.
I pour this filling right over the pecans in the crust. If I’m feeling fancy, I like to arrange some whole pecans on top for decoration.
Then, I bake the pie for 50–55 minutes until the center is just set and the top is golden and slightly puffed. After it’s done baking, I let it cool completely on a wire rack. As it cools, the filling firms up and becomes sliceable.
It’s ready to serve once cool, but sometimes I like to chill it and serve it cold with whipped cream or vanilla ice cream.
Servings and timing
Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Calories per serving: Approximately 470 kcal
Variations
I sometimes swap the light corn syrup with maple syrup for a deeper, richer flavor.
To make it gluten-free, I use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free 1:1 flour blend.
For added texture, I toast the pecans in a dry skillet before adding them to the pie.
A splash of bourbon in the filling adds a warm, spiced note that I love for the holidays.
I’ve also added a handful of chocolate chips to the filling for a chocolate-pecan twist.
Storage/Reheating
I store leftover pecan pie in the refrigerator, covered loosely with foil or plastic wrap. It keeps well for up to 4 days. When I want to reheat a slice, I pop it in the microwave for 20–30 seconds, or warm it in a 300°F (150°C) oven for 10–15 minutes until heated through. It’s also delicious served cold straight from the fridge.
FAQs
How do I know when the pecan pie is done baking?
I look for a slightly puffed, golden top with a center that’s just set. It should jiggle slightly but not slosh when I gently shake the pan. It will continue to set as it cools.
Can I make this pie ahead of time?
Yes, I often make it a day in advance. After it cools completely, I cover it and store it in the fridge. It actually tastes even better the next day.
Can I freeze pecan pie?
Absolutely. Once the pie has cooled completely, I wrap it tightly in plastic wrap and foil, then freeze it for up to 2 months. I thaw it in the fridge overnight before serving.
Can I use light brown sugar instead of dark?
I can, but I prefer dark brown sugar because it adds a richer, deeper flavor. Light brown sugar will still work if that’s what I have on hand.
Why is my pecan pie runny?
This can happen if it’s underbaked or if I sliced it before it had time to cool and set. I make sure to bake it until the center is just set and let it cool completely before cutting into it.
Conclusion
This Brown Sugar Pecan Pie is a true Southern classic that I keep coming back to every fall and holiday season. With its rich filling, toasty pecans, and buttery crust, it’s the kind of dessert that makes people go back for seconds. It’s easy to make, easy to love, and always a hit at any table. Whether served warm or chilled, with or without toppings, it’s a timeless treat I know I can rely on.
Recipe:
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Brown Sugar Pecan Pie
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and gooey Southern classic, this Brown Sugar Pecan Pie features toasted pecans, dark brown sugar, and a buttery crust for a decadent holiday dessert.
Ingredients
1 9-inch unbaked pie crust (homemade or store-bought)
1 1/2 cups chopped pecans
3 large eggs
1 cup dark brown sugar, packed
2/3 cup light corn syrup
1/4 cup unsalted butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Optional: whole pecans for decorating the top
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust and fit it into a 9-inch pie pan, crimping the edges.
- Spread the chopped pecans evenly over the bottom of the unbaked crust.
- In a mixing bowl, whisk together the eggs, dark brown sugar, corn syrup, melted butter, flour, vanilla, and salt until smooth.
- Pour the filling over the pecans in the crust.
- Optionally, decorate the top with whole pecans.
- Bake for 50–55 minutes, until the center is just set and the top is golden and slightly puffed.
- Let the pie cool completely on a wire rack before slicing and serving.
Notes
To toast pecans, heat them in a dry skillet over medium heat for 5–7 minutes, stirring frequently.
Substitute maple syrup for corn syrup for a richer flavor.
Use gluten-free pie crust and flour to make the recipe gluten-free.
Add a splash of bourbon for a spiced twist.
Mix in chocolate chips for a chocolate-pecan version.
Pie can be made a day in advance and stored in the fridge.
Freeze the pie for up to 2 months, wrapped tightly.
Let the pie cool completely before slicing to ensure a firm filling.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 34g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
