This classic pecan pie is sweet, nutty, and perfect for the holidays. It has a soft, gooey center with a crunchy top and buttery crust. You only need simple ingredients to make this comforting dessert at home.

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Ingredients Needed:

1 Homemade pie crust, unbaked (my recipe makes 2 crusts so that you can freeze the other crust)
1 cup granulated sugar
3 Tablespoons light brown sugar
1/2 teaspoon salt
1 cup light corn syrup
3/4 teaspoon vanilla extract
1/3 cup salted butter, softened or melted
3 large eggs
1 1/2 cups pecan halves (can chop the pecans or leave them whole)

How To Make Pecan Pie Recipe?

Prepare the pie crust: Roll out your homemade pie crust and place it in a 9-inch deep pie dish. Refrigerate it while you make the filling.
Mix the filling: In a large bowl, mix the granulated sugar, brown sugar, salt, corn syrup, and butter until smooth. Add the eggs and vanilla extract, then mix again until combined.
Add the pecans: Set aside a few pecan halves for decoration. Stir the rest into the mixture. Pour the filling into the unbaked crust. Place the saved pecans on top and press them down gently with a spoon.
Bake the pie: Bake in a preheated oven at 220°C for 10 minutes. Then lower the heat to 175°C and bake for about 50 more minutes. Halfway through, cover the top loosely with greased foil to stop it from getting too dark.
Check if it’s done: Gently shake the pie. If the center still moves a lot, bake for 5–10 more minutes until it is more set.
Let it cool: Leave the pie to cool completely at room temperature for a few hours. You can also store it in the fridge and serve it chilled.

Recipe Tips:

Use a deep pie dish: Pecan pie filling rises while baking, so a deep 9-inch dish helps prevent spills and gives the filling enough space to bake evenly.
Don’t skip the foil tent: Halfway through baking, loosely cover the pie with greased foil. This stops the top from burning while the center finishes cooking.
Check the center with a gentle shake: The pie should only slightly jiggle in the center when it’s done. If it moves a lot, keep baking for 5–10 more minutes.
Let it cool for several hours: Cutting the pie too soon can make the filling runny. Always let it cool completely so the inside can be set properly.
Soften or melt the butter fully: Soft butter mixes better with the sugars and syrup. If it’s too cold, the filling won’t be smooth.

How To Store Leftovers?

Refrigerate: First, let the leftover pecan pie cool completely at room temperature. Then cover it with plastic wrap or foil and place it in the fridge. You can keep it refrigerated for up to 3 days. Take it out about 1 hour before serving so it softens slightly.
Freeze: Let the pecan pie cool fully, then wrap it tightly with plastic wrap and a layer of foil. Freeze for up to 3 months.

Nutrition Facts:

Calories: 368 kcal
Total Fat: 19g
Saturated Fat: 6g
Cholesterol: 54mg
Sodium: 230mg
Potassium: 86mg
Total Carbohydrate: 50g
Dietary Fiber: 2g
Sugars: 42g
Protein: 3g

Try More Mary Berry Recipes:

Mary Berry Cottage Pie Recipe
Mary Berry Falafel Recipe

Mary Berry Pecan Pie Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

368

kcal

Ingredients

1 Homemade pie crust, unbaked (my recipe makes 2 crusts so that you can freeze the other crust)
1 cup granulated sugar
3 Tablespoons light brown sugar
1/2 teaspoon salt
1 cup light corn syrup
3/4 teaspoon vanilla extract
1/3 cup salted butter, softened or melted
3 large eggs
1 1/2 cups pecan halves (can chop the pecans or leave them whole)

Directions

Prepare the pie crust: Roll out your homemade pie crust and place it in a 9-inch deep pie dish. Refrigerate it while you make the filling.
Mix the filling: In a large bowl, mix the granulated sugar, brown sugar, salt, corn syrup, and butter until smooth. Add the eggs and vanilla extract, then mix again until combined.
Add the pecans: Set aside a few pecan halves for decoration. Stir the rest into the mixture. Pour the filling into the unbaked crust. Place the saved pecans on top and press them down gently with a spoon.
Bake the pie: Bake in a preheated oven at 220°C for 10 minutes. Then lower the heat to 175°C and bake for about 50 more minutes. Halfway through, cover the top loosely with greased foil to stop it from getting too dark.
Check if it’s done: Gently shake the pie. If the center still moves a lot, bake for 5–10 more minutes until it is more set.
Let it cool: Leave the pie to cool completely at room temperature for a few hours. You can also store it in the fridge and serve it chilled.

Notes

Use a deep pie dish: Pecan pie filling rises while baking, so a deep 9-inch dish helps prevent spills and gives the filling enough space to bake evenly.
Don’t skip the foil tent: Halfway through baking, loosely cover the pie with greased foil. This stops the top from burning while the center finishes cooking.
Check the center with a gentle shake: The pie should only slightly jiggle in the center when it’s done. If it moves a lot, keep baking for 5–10 more minutes.
Let it cool for several hours: Cutting the pie too soon can make the filling runny. Always let it cool completely so the inside can be set properly.
Soften or melt the butter fully: Soft butter mixes better with the sugars and syrup. If it’s too cold, the filling won’t be smooth.