Easy Pecan Pie with Whipped Cream

Pecan pie is the one dessert that never leaves our holiday table, and this is the straightforward version we trust: a flaky crust, a gooey brown-sugar and butter filling that sets soft rather than runny, and pecans covering the top completely - no sparse, apologetic scattering. Served warm with a big dollop of whipped cream, exactly as pictured, it tastes like every good Thanksgiving memory at once.

The filling is mixed in one bowl in about five minutes. The two things that decide success happen later: bake it just until the centre still has a gentle wobble, and let it cool completely before slicing so the filling finishes setting. Rush either step and you get soup on a plate. Take your time and every slice stands up clean, glossy and rich. Pie lovers should also meet our easy classic apple pie - the two share a table very happily.

A good store-bought crust is completely respectable here and keeps this an easy pie in truth, not just in the title. If it is your first pecan pie, follow the wobble test in the steps and you will be fine. This is also a make-ahead gift: baked a day early, it slices even better.

The wobble test, explained

Pecan pie filling is a custard, and custards keep cooking after they leave the oven. Pull the pie when the edges look set and puffed slightly and the centre, about the size of a coin, still jiggles softly when you nudge the pan - like set jelly, not liquid. If the whole surface ripples, it needs more time; if nothing moves at all, it is already a little overdone and the filling will be firm and sugary rather than gooey. Tent foil over the top for the last 15 minutes if the pecans darken faster than the filling sets.

Whole pecans on top, chopped inside

For the prettiest top and the best texture, stir chopped pecans into the filling and arrange whole halves over the surface before baking. The chopped nuts distribute through every bite instead of floating in one layer, and the whole halves toast into that classic patterned top you see in the photo. Toasting the pecans for 5 minutes beforehand deepens their flavour, but it is optional - the bake itself does most of the work.

Ingredients

• 1 (9 inch) unbaked pie crust, store-bought or homemade (230 g)
• 1 1/2 cups pecan halves (150 g)
• 1/2 cup pecans, roughly chopped (50 g)
• 3 large eggs (150 g)
• 1 cup light corn syrup (320 g)
• 1 cup light brown sugar, packed (200 g)
• 1/3 cup unsalted butter, melted (75 g)
• 2 teaspoons vanilla extract (10 ml)
• 1/2 teaspoon fine sea salt (3 g)
• 1 tablespoon all-purpose flour (8 g)
• 1 cup heavy cream, cold (240 ml)
• 2 tablespoons powdered sugar (16 g)

Amounts are for the yield below. US customary measures first, grams in brackets for scale users.

Step-by-step instructions

1. Prepare the crust. Heat the oven to 350°F (177°C). Fit the pie crust into a 9-inch pie plate, crimp the edges and chill in the refrigerator while you mix the filling. Scatter the chopped pecans evenly over the bottom of the cold crust.
2. Mix the filling. Whisk the eggs in a large bowl until the yolks and whites are fully combined. Whisk in the corn syrup, brown sugar, melted butter, vanilla, salt and flour until smooth and glossy, with no streaks of egg white remaining.
3. Fill and top the pie. Pour the filling over the chopped pecans in the crust - they will float up through it as it bakes. Arrange the pecan halves in an even layer over the top, covering the surface completely as pictured.
4. Bake until just set. Bake for 50 to 55 minutes, tenting loosely with foil after 35 minutes if the crust or pecans are browning quickly. The pie is done when the edges are set and the centre still has a soft, coin-sized wobble when the pan is nudged.
5. Cool completely. Cool the pie on a rack for at least 2 hours before slicing - the filling finishes setting as it cools, and warm slices will slump. This is the step that guarantees clean slices, so do not rush it.
6. Whip the cream and serve. Beat the cold heavy cream with the powdered sugar until soft peaks form. Slice the pie with a sharp knife wiped clean between cuts, and serve each slice with a generous dollop of whipped cream on top, as pictured.

Nutrition estimate

Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.

Storage & reheating

Cover the cooled pie and refrigerate for up to 4 days - pecan pie keeps exceptionally well and many bakers prefer it on day two. Serve cold, at room temperature, or warmed for 10 seconds in the microwave; add the whipped cream fresh at serving. The baked pie also freezes, well wrapped, for up to 2 months. Nutrition estimates vary with crust brands.

Easy Pecan Pie with Whipped Cream

Recipe by Ahsan ul Haq, FryDaily editor · Published 21 October 2026

Gooey, buttery filling under a complete layer of pecans, sliced clean and crowned with whipped cream.

Yield: 8 servings  ·  Scale: 1x2x3x

Prep20 minutes

Cook55 minutes

Total1 hour 15 minutes

Servings8 servings

Calories510 kcal

Save on PinterestCook Mode

Ingredients

• 1 (9 inch) unbaked pie crust, store-bought or homemade (230 g)
• 1 1/2 cups pecan halves (150 g)
• 1/2 cup pecans, roughly chopped (50 g)
• 3 large eggs (150 g)
• 1 cup light corn syrup (320 g)
• 1 cup light brown sugar, packed (200 g)
• 1/3 cup unsalted butter, melted (75 g)
• 2 teaspoons vanilla extract (10 ml)
• 1/2 teaspoon fine sea salt (3 g)
• 1 tablespoon all-purpose flour (8 g)
• 1 cup heavy cream, cold (240 ml)
• 2 tablespoons powdered sugar (16 g)

Tick ingredients off as you prep, and tap a step below to mark it done as you cook. Scaling adjusts the listed amounts - seasoning to taste stays your call.

Instructions

1. Prepare the crust. Heat the oven to 350°F (177°C). Fit the pie crust into a 9-inch pie plate, crimp the edges and chill in the refrigerator while you mix the filling. Scatter the chopped pecans evenly over the bottom of the cold crust.
2. Mix the filling. Whisk the eggs in a large bowl until the yolks and whites are fully combined. Whisk in the corn syrup, brown sugar, melted butter, vanilla, salt and flour until smooth and glossy, with no streaks of egg white remaining.
3. Fill and top the pie. Pour the filling over the chopped pecans in the crust - they will float up through it as it bakes. Arrange the pecan halves in an even layer over the top, covering the surface completely as pictured.
4. Bake until just set. Bake for 50 to 55 minutes, tenting loosely with foil after 35 minutes if the crust or pecans are browning quickly. The pie is done when the edges are set and the centre still has a soft, coin-sized wobble when the pan is nudged.
5. Cool completely. Cool the pie on a rack for at least 2 hours before slicing - the filling finishes setting as it cools, and warm slices will slump. This is the step that guarantees clean slices, so do not rush it.
6. Whip the cream and serve. Beat the cold heavy cream with the powdered sugar until soft peaks form. Slice the pie with a sharp knife wiped clean between cuts, and serve each slice with a generous dollop of whipped cream on top, as pictured.

Calories: 510 kcalProtein: 5 gCarbohydrates: 58 gFat: 30 gSaturated fat: 10 gSodium: 240 mgFiber: 2 gSugar: 44 g

Recipe by Ahsan ul Haq · FryDaily. Printing? This card is designed to print cleanly on its own.

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