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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.
Pecan Pie is Elite
I absolutely adore pecan pie. I have a few versions like my Black Bottom Pecan Pie, Chocolate Coconut Pecan Pie and my Walnut Agostura Pie that is like a pecan pie but a little different.
This butter pecan pie is just as good as those (don’t make me choose!) but it has the flavors of one of the best ice cream flavors to ever come into existence: butter pecan. Fragrant toasted pecans tossed with a butter mixture and brown sugar. YUM.
Ingredients for Butter Pecan Pie
- Pecans – This is a no-brainer. I love pecans. I was born in Georgia, after all.
- Butter – This will give this pie a rich delicious texture and flavor.
- Eggs – These set the pie. The pie filling doesn’t have an eggy flavor at all. But this allow for the pie to firm up and be sliceable.
- Vanilla bean – Of course, this is optional. You could use vanilla extract if you like. But I find a vanilla pod to be so special.
For the rest of the ingredients, please refer to the recipe card below!
How to Make Butter Pecan Pie
- 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.
- Fit the pie crust into your pie dish and transfer it to the freezer. In this time, we’re going to make the filling.
- 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.
- Meanwhile, separately, in a bowl, whisk together the brown sugar, corn syrup, eggs and salt.
- Cook the pecans for about 5 to 7 minutes, tossing them every so often. We’re essentially toasting them.
- Pour the pecans into a bowl and allow them to cool for 10 minutes.
- Using a slotted spoon, remove the pecans, leaving any excess butter in the bowl. And add the pecans to the nearly frozen pie crust.
- Any excess butter leftover, pour that into the bowl with the corn syrup mixture and whisk it in until smooth.
- Pour the corn syrup mixture over the pecans.
- Brush the edges of the pie crust with egg wash and then transfer to the oven.
- Bake for about 55 minutes until puffy and the edges of the pie crust are golden brown.
- 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.
Recipe FAQs
Absolutely. Feel free to bake it the day before and store it on the counter. I like to lightly cover mine with a clean kitchen towel.
I always transport pies in their pie dish (absolutely no reason to move them). And just cover them lightly with a clean kitchen towel. You can even wrap it in the towel.
I think walnut would work great. You want something that is comparable in size and texture.
Looking for more pie inspiration? Here are some favorites:
- Dark Chocolate Pecan Pie
- French Silk Pie
- Homemade Apple Pie
- Cheddar Rye Apple Hand Pies
- Brûléed Pumpkin Pie
- 10 Pies to Make for Thanksgiving
If you tried this Butter Pecan Pie or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Butter Pecan Pie
Ingredients
Crust:
- 1 single pie crust, homemade or store-bought
Filling:
- 6 tablespoons unsalted butter, melted
- 3 cups pecans, (wholes and halves)
- 1 vanilla bean, scraped
- 3/4 cups 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 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
- You can make the homemade 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been making your butter pecan pie for awhile now and it is delicious! But I can never get it to set up properly, even when waiting 4 hours, most of my slices fall to mush. I don’t pull the pie out of the oven until most of the pie is properly set up except for the very center. What could I be doing wrong?