Name: Brown Sugar Pecan Pie
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Southern
Ingredients: 1 unbaked 9-inch pie crust (store-bought or homemade); 1 1/4 cups packed light brown sugar; 1/2 cup pure maple syrup or corn syrup; 1/2 cup unsalted butter, melted; 3 large eggs; 1 1/2 teaspoons pure vanilla extract; 1/4 teaspoon salt; 1 1/2 cups raw pecan halves

A rich, gooey, and deeply flavorful pecan pie sweetened with brown sugar and subtle hints of vanilla, this Brown Sugar Pecan Pie is a timeless Southern-inspired dessert. With its golden top and nutty crunch, it’s my go-to treat for Thanksgiving, Christmas, and other festive occasions. It’s surprisingly easy to make and delivers an irresistible balance of sweetness and texture in every bite.

Why You’ll Love This Recipe

I love how this pie combines warm, comforting flavors with minimal effort. The brown sugar and maple syrup create a deep caramelized richness that pairs beautifully with the buttery pecans. Unlike some pecan pies that rely heavily on corn syrup, this version offers the flexibility to use maple syrup for a natural sweetness. The filling sets perfectly every time, making clean, picture-perfect slices a breeze. Whether I serve it at a holiday dinner or as a weekend indulgence, this pie never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 unbaked 9-inch pie crust (store-bought or homemade)

1 1/4 cups packed light brown sugar

1/2 cup pure maple syrup or corn syrup

1/2 cup unsalted butter, melted

3 large eggs

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon salt

1 1/2 cups raw pecan halves

Directions

I preheat the oven to 350°F (175°C).

Then, I place the unbaked pie crust into a 9-inch pie dish and crimp the edges as I like.

In a large mixing bowl, I whisk together the brown sugar, maple syrup (or corn syrup), melted butter, eggs, vanilla extract, and salt until the mixture is smooth.

I stir in the pecan halves, making sure they’re well coated in the filling.

Next, I pour the filling into the prepared pie crust and spread the pecans evenly.

I bake the pie for 45–50 minutes, until the center is set and the top is golden and slightly puffed. If the crust browns too quickly, I cover the edges with foil.

I let the pie cool completely at room temperature before slicing. This ensures the filling sets properly and the slices hold together beautifully.

Servings and timing

This recipe serves 8 generous slices.

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories: Approximately 420 kcal per slice

Variations

Bourbon Twist: I sometimes add a tablespoon of bourbon for a deeper, smoky flavor that enhances the richness of the pie.

Chocolate Pecan Pie: For a decadent version, I stir in 1/2 cup of semi-sweet chocolate chips with the pecans.

Toasted Pecans: Toasting the pecans beforehand adds an extra nutty depth to the flavor.

Gluten-Free: I use a gluten-free pie crust when serving guests with dietary needs.

Maple-Only Sweetening: I skip the corn syrup entirely and use only pure maple syrup for a more natural, robust sweetness.

Storage/Reheating

I store any leftover pie covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. To keep the crust from getting soggy, I loosely tent it with foil. When reheating, I warm slices in the oven at 300°F (150°C) for 10–15 minutes to restore that fresh-baked texture. I avoid microwaving, as it can make the crust chewy.

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FAQs

How do I know when the pecan pie is fully baked?

I look for a slightly puffed top and a filling that no longer jiggles like liquid when gently shaken. The center should feel set but still soft.

Can I make this pie ahead of time?

Yes, I often make it a day ahead and let it cool completely before covering and storing. The flavors deepen overnight, making it even better the next day.

Can I freeze pecan pie?

Absolutely. I let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to serve, I thaw it in the fridge overnight.

Can I use dark brown sugar instead of light?

Yes, I’ve used dark brown sugar for a deeper molasses flavor. It gives the pie a slightly richer taste, which I really enjoy.

What can I use instead of corn syrup?

I usually opt for pure maple syrup as a substitute. Honey or golden syrup can also work, but maple syrup gives the best flavor in my opinion.

Conclusion

This Brown Sugar Pecan Pie is the kind of dessert I turn to when I want something classic, easy, and unforgettable. With its silky filling, golden crust, and toasted pecan topping, it’s everything I love about fall baking wrapped into one beautiful pie. Whether I’m hosting a holiday meal or just baking for the joy of it, this recipe always earns rave reviews.

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