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A close-up of a slice of pecan pie being lifted from a whole pie, with visible gooey filling and pecan topping.

Sweet and Gooey Pecan Pie Recipe

Author: Jessica Haggard
A simple pecan pie recipe with a no-roll oil crust that's just as nostalgic as it is simple. Think glossy filling, the buttery crust, the crunchy pecans on top. It comes together easily with simple ingredients, perfect for enjoying at home or for holidays.
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Prep Time 15 minutes
Cook Time 55 minutes
Cool Time 2 hours
Total Time 3 hours 10 minutes
Course Desserts
Cuisine American
Servings 8 servings
Calories 609 kcal

Ingredients
 
 

For the Crust:

  • 1 ½ cups flour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ½ cup vegetable oil
  • 3 tablespoons milk

For the Filling:

  • 1 cup light corn syrup
  • 3 large eggs
  • 1 cup sugar
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups pecans or slightly more if desired

Instructions
 

Make the crust

  • In a 9-inch pie pan, mix the flour, sugar, and salt using a fork.
  • Measure the oil in a glass measuring cup, and add the milk. Stir well with a fork.
  • Pour the liquid mixture into the pie pan and mix with the dry ingredients using a fork until a ball forms.
  • Press the dough evenly across the bottom and up the sides of the pie pan. Use your fingers to flute the edges.

Prepare the filling

  • Stir the corn syrup, eggs, sugar, melted butter, and vanilla in a large bowl until smooth. Fold in the pecans.
  • Pour the filling into the unbaked crust.
  • Bake at 350 °F on the center rack of the oven for 55–60 minutes. The pie is done when the center reaches 200 °F and springs back slightly when tapped.
  • Cool for at least 2 hours before serving.

Notes

  • Pull it from the oven when the center still jiggles a bit, like Jell-O. It will set as it cools.
  • Letting it set properly makes for clean, tidy slices instead of a runny mess. Don't rush it.
  • Pecan pie tastes even better the next day, so bake ahead, cool, cover, and refrigerate overnight.
Serve: Top with ice cream or whipped cream and pair with coffee, cider, hot chocolate, or your favorite holiday cocktails.
Store: Keep the cooled pie in the fridge for up to 4 days or freeze it (wrapped well) for up to 2 months. Thaw in the fridge overnight, then warm slices in the oven for about 10 minutes to bring back the gooey filling and crisp crust.

Nutrition

Calories: 609kcalCarbohydrates: 79gProtein: 7gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 78mgSodium: 224mgPotassium: 138mgFiber: 2gSugar: 59gVitamin A: 208IUVitamin C: 0.2mgCalcium: 41mgIron: 2mg
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