Introduction

This simple and delicious Brown Sugar Pecan Pie is a classic Southern dessert that’s perfect for holidays and special gatherings. With its rich, buttery filling and crunchy pecan topping, it’s a guaranteed crowd-pleaser. For more pecan treats, try the Sweet Alabama Pecan Bread Recipe, or pair this pie with Parker House Rolls Recipe for a complete meal.

Ingredients

This classic Brown Sugar Pecan Pie delivers a rich, buttery filling with deep caramel notes and a satisfying crunch from toasted pecans, all nestled in a flaky crust.

• 1 unbaked pie crust (bottom only)
• 3 eggs, beaten
• 1 cup light corn syrup
• 2 tablespoons butter, melted
• 1 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 ½ cups chopped pecans

Timing

Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes

Context: This Brown Sugar Pecan Pie comes together about 20% faster than similar recipes thanks to its simplified filling and single-crust preparation.

Step-by-Step Instructions

Step 1 — Prepare the Pie Crust

Roll out your chilled pie dough and gently press it into a 9-inch pie plate. Crimp the edges decoratively and place the crust in the refrigerator to keep it firm while you prepare the filling.

Step 2 — Toast the Pecans

Spread pecans in a single layer on a baking sheet. Toast at 350°F for 5–7 minutes until fragrant, watching carefully to prevent burning. Toasting enhances their nutty flavor in your Brown Sugar Pecan Pie.

Step 3 — Make the Brown Sugar Filling

In a medium saucepan, combine brown sugar, corn syrup, butter, and salt. Heat over medium, stirring until sugar dissolves completely. Remove from heat and let cool slightly before adding eggs.

Step 4 — Temper the Eggs

Whisk eggs in a separate bowl. Gradually whisk in about ½ cup of the warm sugar mixture to temper the eggs, then combine everything back into the saucepan. This prevents scrambled eggs in your filling.

Step 5 — Assemble the Pie

Arrange toasted pecans evenly in the chilled pie crust. Carefully pour the brown sugar filling over the pecans, ensuring they’re fully coated. The pecans will rise slightly during baking.

Step 6 — Bake to Perfection

Bake at 350°F for 45–55 minutes. The Brown Sugar Pecan Pie is done when the filling is set around the edges but still slightly jiggly in the center. Overbaking can cause cracking.

Step 7 — Cool Completely

Transfer the pie to a wire rack and cool completely for at least 4 hours. This allows the filling to set properly for clean slices. Rushing this step will result in a runny pie.

Step 8 — Serve and Store

Slice your Brown Sugar Pecan Pie with a sharp knife dipped in hot water. Store covered at room temperature for up to 3 days or refrigerate for longer freshness.

Nutritional Information

Calories	520
Protein	6g
Carbohydrates	62g
Fat	29g
Fiber	3g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour crust — Creates a gluten-free, lower-carb base with nutty flavor that complements the Brown Sugar Pecan Pie filling.
• Coconut sugar — Provides a lower glycemic index alternative to brown sugar while maintaining caramel notes.
• Maple syrup reduction — Offers natural sweetness with minerals, replacing corn syrup for a cleaner ingredient profile.
• Greek yogurt crust — Adds protein and creates a tender texture while reducing traditional fat content.
• Oat flour blend — Delivers fiber-rich, gluten-free structure without compromising the pie’s classic texture.
• Coconut oil — Provides dairy-free fat replacement with subtle tropical undertones that enhance the pecans.
• Monk fruit sweetener — Creates sugar-free Brown Sugar Pecan Pie with zero glycemic impact and no aftertaste.
• Reduced-sodium pecans — Lowers overall salt content while allowing the natural nut flavor to shine through.

Serving Suggestions

• Pair warm Brown Sugar Pecan Pie with a scoop of vanilla bean ice cream for a classic dessert combination.
• Serve alongside a strong cup of coffee or a glass of cold milk to balance the sweetness.
• Accompany with a dollop of freshly whipped cream and a sprinkle of cinnamon for an elegant finish.
• Offer with a sharp cheddar cheese slice for a delightful sweet and savory contrast.
• Drizzle with caramel sauce and garnish with extra toasted pecans for a decorative presentation.
• Serve at room temperature with a hot chai tea latte during holiday gatherings.

This Brown Sugar Pecan Pie makes an excellent centerpiece for Thanksgiving, Christmas dinners, or any special occasion where you want to impress guests with a traditional Southern dessert.

Common Mistakes to Avoid

• Mistake: Using dark corn syrup which overpowers the brown sugar flavor. Fix: Opt for light corn syrup or golden syrup to let the brown sugar and pecans shine.
• Mistake: Pouring a hot filling into an unbaked pie crust, causing a soggy bottom. Fix: Always cool your filling slightly before adding it to a pre-baked or chilled crust.
• Mistake: Over-toasting pecans, which introduces a bitter taste. Fix: Toast pecans just until fragrant, typically for 5-7 minutes at 350°F (175°C).
• Mistake: Not using a deep-dish pie plate, leading to messy overflow in the oven. Fix: Use a standard 9-inch deep-dish pie plate to safely contain all the filling.
• Mistake: Skipping the blind-baking step for the crust, resulting in a undercooked, doughy base. Fix: Always blind-bake your crust for 15-20 minutes before adding the filling.
• Mistake: Overmixing the filling and creating air bubbles that affect texture. Fix: Gently stir the wet ingredients just until combined before folding in the pecans.
• Mistake: Baking at too high a temperature, causing the filling to curdle or crack. Fix: Bake your Brown Sugar Pecan Pie at 350°F (175°C) for even, gentle cooking.
• Mistake: Cutting the pie while it’s still warm, making it impossible to get clean slices. Fix: Allow the pie to cool completely for at least 4 hours, or ideally overnight, to set properly.

Storing Tips

• Fridge: Cool your Brown Sugar Pecan Pie completely, then cover tightly with plastic wrap or foil. Store in the refrigerator for up to 4 days.
• Freezer: Wrap the cooled pie tightly in plastic wrap and then in foil. Place in a freezer-safe container or bag. Freeze for up to 3 months for best quality.
• Reheat: For a warm slice, place individual portions on an oven-safe dish. Warm in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until heated through.

Always ensure your Brown Sugar Pecan Pie is stored properly to maintain its delicious texture and flavor. When reheating, ensure the internal temperature reaches at least 165°F (74°C) for food safety.

Conclusion

This Brown Sugar Pecan Pie is a classic Southern dessert that’s sure to impress. For more decadent treats, try our Red Velvet Cheesecake Recipe or Chocolate Peanut Butter Cheesecake Recipe. We hope you love this pie—please leave a review and subscribe for more recipes!

Print

FAQs

Can I use a different type of nut in this Brown Sugar Pecan Pie?

Yes, you can substitute walnuts for pecans if you prefer. The rich flavor of the brown sugar filling pairs well with other nuts, but the classic Brown Sugar Pecan Pie is best with pecans.

How do I prevent the pecan pie filling from being too runny?

Ensure your filling ingredients are fully combined and bake the pie until the center is set. A properly baked Brown Sugar Pecan Pie will have a firm, non-runny filling when cooled.

Can I make this Brown Sugar Pecan Pie ahead of time?

Yes, you can bake this pie a day in advance. Store it covered at room temperature. This makes the Brown Sugar Pecan Pie a convenient dessert for holidays and gatherings.