To make pecan pie, whisk eggs with a sweet syrup or brown-sugar filling, stir in pecans, and pour the mixture into an unbaked pie shell. Bake until the edges are set and the center only jiggles slightly, then cool the pie completely so the filling can firm up before you slice it. Like pumpkin pie, pecan pie can be baked a day ahead for Thanksgiving on November 26, 2026. See the Thanksgiving guide and how to make pumpkin pie.
Mix the filling
A typical filling combines eggs, melted butter, brown sugar or corn syrup (or a mix), vanilla and a pinch of salt with pecan halves or pieces. Whisk the wet ingredients until they are smooth, then fold in the nuts. Pour the filling into a 9-inch pie shell set on a sheet pan. Some bakers arrange a neat layer of pecan halves on top after pouring; others mix all the nuts into the filling.
Bake, then cool completely
Bake in a moderate oven until the center is almost set. If the crust or pecans brown too quickly, tent the pie loosely with foil. The filling will continue to firm as it cools; slicing too soon makes a runny wedge. Cool the pie on a rack, then refrigerate it if you are making it ahead. Refrigerate leftovers within 2 hours and use them within 3 to 4 days, the same perishable-leftover window discussed in how long Thanksgiving leftovers last. Related: how to make cranberry sauce and Thanksgiving sides shopping plan.
For a crisper bottom, bake the pie on a lower rack or on a preheated sheet pan. See also how to keep pie crust from getting soggy.
Let the pie cool on a rack until it is no longer warm in the center before you slice it, or the filling can run. Once it is cool, refrigerate leftover slices within 2 hours and eat them within 3 to 4 days. A metal or glass pie dish both work; what matters more is a thoroughly baked bottom and a filling that has set. If the edges brown too fast, shield them with a foil ring and keep baking until the center is almost still.
Frequently asked questions
How do I know pecan pie is done?
The edges should be set and the center should jiggle only slightly. If the middle still sloshes like liquid, keep baking and check again.
Can I use dark corn syrup or maple syrup?
Yes. Dark corn syrup gives a deeper flavor; maple syrup changes the taste and can brown faster, so watch the top and tent with foil if needed.
Does pecan pie need to be refrigerated?
Yes, once it has cooled. Refrigerate it within 2 hours and keep leftovers for 3 to 4 days.
Helpful kitchen tools
- OXO Good Grips 2-Cup and 4-Cup Glass Measuring Cup Set — For syrup, sugar and measured pecans.
- OXO Good Grips 11-Pound Digital Kitchen Food Scale — Weighing pecans and sugar keeps the filling consistent.
- OXO Good Grips Chef’s Precision Digital Instant Read Thermometer — Not required for the pie, but essential the same day for the turkey.
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — Set the pie dish on a sturdy pan to catch drips.
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