Butter Pecan Pie

This Butter Pecan Pie is gooey, delicious, salty and sweet and the perfect pie to make for Thanksgiving. Toasted pecans with vanilla and butter give this pie its signature flavor profile.  

Last year was the first year that I hosted a Thanksgiving in its entirety. Since I write this blog, I wasn’t stressed at all but the day quickly humbled me because things got a bit overwhelming quickly! But luckily I had prepped the day before and it helped the process a whole lot. So if you’re looking for a pie that you can make ahead, this is it! If you’re hosting your first Thanksgiving, you might want to consider creating traditions. And maybe…hopefully it’ll include this pecan pie! I made my pecan pie the day before and it made a lot of things easier the day of.

Karo Syrup Is Perfect for Pecan Pie

For this post, I teamed up with Karo® Corn Syrup which is my go-to ingredient for the silkiest, smoothest, most gooey pecan pie. It’s an essential ingredient in classic pecan pie because it prevents the crystallization of sugar. This is crucial when cooking all of these ingredients together.

I’ve always loved the flavor of butter pecan. It’s one of my go-to ice cream flavors so I figured, why not put that in a classic pecan pie? It was DE-LI-CIOUS.

How to Make Butter Pecan Pie

1. For this recipe, you can use store-bought pie crust or homemade pie crust. I made my own. If you want more of an in-depth post, definitely make your own pie crust. 
2. Fit the pie crust into your pie dish and transfer it to the freezer. In this time, we’re going to make the filling. 
3. In a large skillet, set over medium heat, add the butter and add in the vanilla bean seeds and the pod, along with the pecans. This is when we’re making that Butter Pecan flavor. 
4. Meanwhile, separately, in a bowl, whisk together the brown sugar, Karo® Corn Syrup, eggs and salt.
5. Cook the pecans for about 5 to 7 minutes, tossing them every so often. We’re essentially toasting them. 
6. Pour the pecans into a bowl and allow them to cool for 10 minutes. 
7. Using a slotted spoon, remove the pecans, leaving any excess butter in the bowl. And add the pecans to the nearly frozen pie crust. 
8. Any excess butter leftover, pour that into the bowl with the corn syrup mixture and whisk it in until smooth. 
9. Pour the corn syrup mixture over the pecans. 
10. Brush the edges of the pie crust with egg wash and then transfer to the oven.
11. Bake for about 55 minutes until puffy and the edges of the pie crust are golden brown. 
12. Here’s a step you must follow: let it cool to room temperature, about 2 hours! If you don’t let it cool completely it won’t set properly and will be super runny!

Tips and Tricks 

I know that at this time of year everything should be made ahead because we have a lot going on. Here are some ideas to make it ahead:

• You can make the pie crust and store in the freezer for up to 2 months. Thaw it in the fridge overnight and roll it out and proceed with the recipe.
• Another option is to make the entire pie, cover lightly with a clean kitchen towel and keep on the kitchen counter for up to 2 days.

If you make this recipe, let me know on Instagram!

(This post is sponsored by Karo® Corn Syrup. Thank you for supporting the sponsors that keep A Cozy Kitchen cozy. )

Looking for more pie recipes? Here are some favorites:

• Dark Chocolate Pecan Pie
• French Silk Pie
• Homemade Apple Pie
• Cheddar Rye Apple Hand Pies
• Bruleed Classic Pumpkin Pie
• 10 Pies to Make for Thanksgiving

5 from 4 votes

Print Recipe

Butter Pecan Pie

Author: Adrianna Adarme

This Butter Pecan Pie is gooey, delicious, salty and sweet and the perfect pie to make for Thanksgiving. Toasted pecans with vanilla and butter give this pie its signature flavor profile.  

Course: Dessert, Pie

Cuisine: American, Thanksgiving

Keyword: Apple Cranberry Pie, butter pecan

Prep Time: 30 mins

Cook Time: 55 mins

Cooling Time for Pie: 2 hrs

Total Time: 3 hrs 25 mins

Serving Size: 6

Ingredients

Crust:

• Homemade or store-bought

Filling:

• 6 tablespoons unsalted butter melted
• 3 cups pecans (wholes and halves)
• 1 vanilla bean scraped
• 3/4 cups Karo® Corn Syrup
• 3 large eggs
• 1 cup light or dark brown sugar
• 1/2 teaspoon kosher salt

Egg Wash:

• 1 large egg beaten, for egg wash

Instructions

To Assemble the Pie Crust:

• Roll out your pie crust, crimp the edges and transfer to the freezer to chill.

To Make the Filling:

• In a large skillet, set over medium heat, add the butter and melt. When the butter has melted, add the vanilla bean seeds and pods, along with the pecans; toss until combined. And then toast until fragrant, about 5 to 7 minutes, tossing them every minute or so to ensure even browning and toasting.
• Meanwhile, in a bowl whisk together the Karo Light Corn Syrup, eggs, brown sugar and salt.
• Allow the pecans to cool for about 10 minutes. We’re doing this so they won’t be hot when we add them to the pie crust. When the pecans have cooled, remove them, using a slotted spoon and place them in the chilled pie crust shell. There will be some leftover melted butter. Pour that leftover melted butter into the bowl with the egg mixture and whisk it until smooth and combined.
• Pour the egg mixture over the pecans. Brush the edges of the pie crust with egg wash and place on a baking sheet. This pie has a tendency to overflow with a bit of butter so I always place it on a lined baking sheet to avoid a mess in my oven.

To Bake the Pie:

• Preheat the oven to 350 degrees F. Transfer to the oven to bake for 50 to 55 minutes, until the edges of the pie crust are golden brown and the center is mostly set. It will jiggle and that is ok!
• Allow to cool to room temperature and set for about 3 to 4 hours.  Serve with whipped cream or ice cream for full butter becan vibes.

Notes

Tips and Tricks 

I know that at this time of year everything should be made ahead because we have a lot going on. Here are some ideas to make it ahead:

• You can make the pie crust and store in the freezer for up to 2 months. Thaw it in the fridge overnight and roll it out and proceed with the recipe.
• Another option is to make the entire pie, cover lightly with a clean kitchen towel and keep on the kitchen counter for up to 2 days.

Nutrition

Calories: 444kcal (22%) | Carbohydrates: 7g (2%) | Protein: 5g (10%) | Fat: 47g (72%) | Saturated Fat: 10g (63%) | Cholesterol: 30mg (10%) | Sodium: 195mg (8%) | Potassium: 203mg (6%) | Fiber: 5g (21%) | Sugar: 2g (2%) | Vitamin A: 378IU (8%) | Vitamin C: 1mg (1%) | Calcium: 38mg (4%) | Iron: 1mg (6%)

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