Pecan Pie Recipe

Here’s a simple way to make Luby’s Pecan Pie at home — buttery, gooey, and loaded with pecans. It’s sweet without being too much, and comes together with just a few pantry staples. No fancy tricks, just solid dessert that always hits.

Jump to Recipe

Quick Summary

• Prep time: 10 mins
• Cook time: 1 hour
• Flavor: buttery, rich, sweet with toasted pecans
• Great for: holidays, Sunday dinner, late-night dessert cravings

Why I Like This Recipe

Alright, so—this wasn’t a planned bake. Just had a quiet night, a weird craving, and half a bag of pecans leftover from a thing I didn’t finish. I threw this together kind of on autopilot, and man… it’s ridiculously good. The kind of good where you tell yourself, “just a bite,” and then oops, half the pie’s gone. It’s simple, familiar, and not fussy at all.

Ingredients

• 1 (9-inch) unbaked pie shell
• 1 cup light corn syrup
• 1 cup granulated sugar
• 3 eggs
• 3 tablespoons butter (melted)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup pecan halves

How To Make Pecan Pie

1. Preheat your oven: 350°F is what you want. Don’t overthink it.
2. Mix the filling: Grab a bowl. Corn syrup, sugar, eggs, melted butter, vanilla, salt — all in. Whisk it till it’s smooth and kind of glossy.
3. Assemble the pie: Toss the pecans straight into the empty pie crust. Pour the filling right over — the pecans float up like magic while it bakes.
4. Bake it slow: About 60 minutes. Maybe a bit more, depending on your oven. It should jiggle just slightly in the middle when it’s ready. Like, a little wiggle is okay.
5. Cool it down: Let it sit out for a while. It needs to chill to set properly. Don’t cut too soon (I mean, unless you like it messy — no judgment).

Tips for Success

• Don’t skip the cooling step — seriously, it’ll fall apart
• Use real butter — the taste is worth it
• Check your crust edges around 40 mins in — cover with foil if they’re browning too fast
• The pie sets as it cools, so don’t panic if the center jiggles a little out the oven
• Toasting the pecans first? Optional. But also? Really, really good

Storage and Reheating

• Fridge: Wrap the pie or cover it — keeps well for 3–4 days. Cold pecan pie is a vibe tbh.
• Freezer: Yep, it freezes. Slice it first, freeze solid, then wrap tight. Thaw in the fridge overnight.
• Microwave: 15–20 seconds per slice if you like it warm. Not essential but cozy.
• Oven: Reheat slices at 300°F for 10ish mins for that fresh-baked feel.

Frequently Asked Questions

• Can I use dark corn syrup instead?
  Sure, it’ll just be a deeper flavor. A bit more molasses-y. Still good.
• What if I don’t have pecan halves?
  Chopped pecans work. The look’s different, but it still tastes great.
• Can I make it ahead?
  Yes! Actually better the next day. Bake, chill, cover — done.
• Does it need to be refrigerated?
  Technically? After a day, yeah. But overnight at room temp is fine.
• Can I use a store-bought crust?
  Yep. That’s what I did. No shame here.

Common Mistakes and How to Dodge Them

• Cutting too early: It’s tempting. I get it. But let it set first — otherwise, it’s just syrup soup.
• Crust overbaking: It happens. If the edges are browning too fast, tent them with foil halfway through. Saves it every time.
• Overmixing the eggs: No need to go crazy whisking. Just combine till smooth. Too much air = weird texture.
• Overbaking the filling: If the center’s puffing up like a dome, you’ve gone too far. It’ll fall flat and get chewy. Take it out when it’s juuust set.
• Using cold butter: Nah. Melt it first. Otherwise, it won’t blend right, and the filling can get clumpy.

Nutrition Facts (Per Serving)

• Calories: 462 kcal
• Total Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 72mg
• Sodium: 319mg
• Potassium: 94mg
• Total Carbohydrate: 69g
• Dietary Fiber: 1g
• Sugars: 58g
• Protein: 4g