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Slice of Pecan Pie on white plate with blue towel underneath
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5 from 1 vote

The Best Pecan Pie

This Best Pecan Pie recipe is hands down the easiest and best tasting pecan pie around! Ditch the corn syrup and use maple syrup instead to make an ultra-smooth, not too sweet filling in just 15 minutes. Then bake in your favorite crust with chopped pecans for a pie that slices beautifully for easy holiday serving.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 591kcal


  • 1 pie crust store-bought or homemade
  • 1 cup maple syrup
  • 1 cup light brown sugar packed
  • ½ cup heavy cream
  • 1 tbsp dark molasses
  • 4 tbsp butter cut into ½ inch pieces
  • ½ tsp kosher salt
  • 6 egg yolks lightly beaten
  • cups pecans


  • Place an oven rack in the lowest position and place an empty sheet pan on the rack. Close the oven and preheat to 350°F.

Prepare Pie Crust

  • Roll your dough on a lightly floured surface into a 12-inch circle that is about ⅛-inch thick.
  • Gently fold the pie crust in half, then in half again to form a rough triangle shape (think pizza slice). Pick up the folded dough and place the point in the center of the pie dish. Unfold the crust to cover the dish, leaving a 1-inch overhang on all sides.
  • Gently press the dough into the pan, trim the overhang to about a ½-inch on all sides, and use the overhang to form a crimped edge if desired. Refrigerate until firm, about 1 hour.

Toast Pecans

  •  On the sheet pan in the oven, toast the pecans at 350° for 3-5 minutes, stirring once or twice throughout. Pecans should be fragrant, but not burned. Remove from the sheet pan and chop roughly.
  • Place the empty sheet pan back in the oven. Increase the oven temperature to 425°F.

Make Pecan Pie Filling

  • In a medium saucepan, combine the maple syrup, brown sugar, heavy cream, and molasses over medium heat. Cook, stirring often, until sugar is dissolved, about 3-4 minutes.
  • Remove from the heat and cool for 5 minutes. Then whisk in the butter and salt. Last, add the egg yolks and whisk until smooth.

Assemble and Bake

  • Remove the pie shell from the fridge and sprinkle the chopped pecans evenly on the bottom. Pour the filling over the pecans.
  • Immediately place the pie on the sheet pan in the oven on the lowest rack. Close the oven and immediately reduce the temperature to 325°F. Bake for 45-60 minutes, or until the filling is set and the center jiggles just slightly when shaken.
  • Remove pie from oven and cool on a wire rack for 1 hour. Then refrigerate for at least 3 hours. Before serving, bring pie to room temperature and top with whipped cream.


Tips & Tricks
  • Prep the ingredients before you start. In my opinion, taking 5 minutes at the beginning to have everything measured makes the rest of the process stress free.
  • Dissolve the sugar all the way. Otherwise the filling will be grainy.
  • Bake the pie as soon as you pour the filling into the crust. If it sits in the crust for even a few minutes you could end up with a soggy crust. 
  • Slice the pie with this knife. It is our favorite knife for cutting clean, straight lines in all kinds of desserts!
Store pecan pie in an air-tight container or wrap the pie plate in plastic wrap. Store in the fridge for 3-4 days. 
Allow the pie to cool for 1 hour at room temperature and then refrigerate for 3 hours. Then wrap it carefully in plastic wrap and foil (or store in a large air-tight container) and freeze for up to 3 months. Before serving, thaw it overnight in the fridge and then bring to room temperature before slicing.


Calories: 591kcal | Carbohydrates: 70g | Protein: 6g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 182mg | Sodium: 307mg | Potassium: 286mg | Fiber: 2g | Sugar: 53g | Vitamin A: 599IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg