Pecan pie is a classic Southern dessert that brings warmth and sweetness to any occasion. We love putting a twist on tradition by using a graham cracker crust instead of the usual pastry. This simple swap adds a delightful crunch and a hint of honey flavor that perfectly complements the rich, gooey pecan filling.
Our pecan pie recipe with graham cracker crust is easy to make and sure to impress. Whether you’re baking for the holidays or a casual get-together, this pie stands out with its buttery crust and caramelized nuts. Let’s dive into a recipe that combines comfort and elegance in every bite.
Ingredients
To create our pecan pie recipe with graham cracker crust, we need two main components: the crust that brings a buttery crunch with a hint of honey, and the classic rich pecan filling. Below are the precise ingredients for each part to ensure perfect balance and flavor.
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 teaspoon honey (adds subtle sweetness and depth)
For the Pecan Pie Filling
| Ingredient | Amount | Notes |
|---|---|---|
| 1 cup light corn syrup | 240 ml | Provides the classic sweetness and texture |
| 3/4 cup packed brown sugar | 165 g | Adds caramel notes |
| 3 large eggs | Beaten, room temperature | |
| 2 tablespoons unsalted butter | 28 g | Melted |
| 1 teaspoon pure vanilla extract | 5 ml | For aroma and flavor depth |
| 1/4 teaspoon salt | Balances sweetness | |
| 1 1/2 cups pecan halves | Fresh and evenly distributed |
This combination of ingredients forms the foundation of our crazy-good pecan pie with graham cracker crust. The crust’s honey-infused butteriness complements the luscious caramelized nut filling, creating the perfect harmony of textures and flavors.
Tools and Equipment
To create the perfect Pecan Pie Recipe With Graham Cracker Crust, having the right Tools and Equipment is essential. These items ensure precision, convenience, and help us achieve that ideal balance of textures and flavors.
Essential Tools for the Crust and Filling
- 9-inch pie pan: Preferably glass or metal for even baking and easy slicing.
- Food processor or blender: To finely crush the graham crackers into uniform crumbs.
- Mixing bowls: One large for combining ingredients and another for the filling.
- Measuring cups and spoons: For precise ingredient amounts.
- Rubber spatula: To fold and mix ingredients without deflating the eggs.
- Whisk: To thoroughly blend the filling for a smooth, consistent texture.
- Small saucepan: To gently melt butter without scorching.
- Oven thermometer (optional but recommended): To verify oven temperature accuracy.
Additional Helpful Equipment
- Rolling pin (optional): If using full crackers instead of crumbs.
- Parchment paper: To assist in transferring graham cracker crumbs and facilitate cleanup.
- Cooling rack: Allows the pie to cool evenly and prevents a soggy bottom.
Tools Summary Table
| Tool | Purpose | Notes |
|---|---|---|
| 9-inch pie pan | Holds the crust and filling | Glass or metal preferred |
| Food processor | Crushes graham crackers into fine crumbs | Ensures consistent crust texture |
| Mixing bowls | For combining crust and filling ingredients | Medium and large sizes ideal |
| Measuring cups/spoons | Accurate ingredient measurement | Critical for baking precision |
| Rubber spatula | Folding and mixing | Protects texture of filling |
| Whisk | Blending filling | Creates smooth consistency |
| Small saucepan | Melting butter | Low heat to avoid burning |
| Oven thermometer | Verify oven temperature | Helps bake pie perfectly |
| Cooling rack | Cooling pie evenly | Prevents crust sogginess |
By using these Tools and Equipment, we make the process streamlined and guarantee our pecan pie with graham cracker crust turns out flawless every time.
Instructions
Follow these steps carefully to create a perfect pecan pie with graham cracker crust that delivers rich flavor and pleasing textures in every bite.
Preparing the Graham Cracker Crust
- Preheat the oven to 350°F (175°C) to prepare for baking the crust.
- In a medium bowl, combine the following ingredients:
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | 1 1/2 cups |
| Granulated sugar | 2 tablespoons |
| Melted unsalted butter | 6 tablespoons |
| Honey | 1 tablespoon |
- Stir the mixture with a fork or rubber spatula until crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even layer.
- Bake the crust for 8 to 10 minutes until it sets and turns golden brown.
- Remove from the oven and let the crust cool while preparing the filling.
Making the Pecan Pie Filling
- In a large mixing bowl, whisk together:
| Ingredient | Amount |
|---|---|
| Light corn syrup | 3/4 cup |
| Brown sugar | 3/4 cup, packed |
| Eggs | 3 large |
| Melted unsalted butter | 6 tablespoons |
| Vanilla extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
- Whisk until the mixture is smooth and fully combined, creating the signature caramel-like base.
- Gently fold in 1 1/2 cups of pecan halves, reserving a handful for topping.
Assembling the Pie
- Pour the pecan pie filling evenly into the prepared graham cracker crust.
- Arrange the reserved pecan halves on top decoratively to give a polished, attractive finish.
- Make sure the filling is level for even baking.
Baking the Pie
- Place the filled pie pan on the center rack of the preheated oven.
- Bake at 350°F (175°C) for 50 to 60 minutes.
- The pie is done when the filling is set but still slightly jiggles in the center — avoid overbaking to keep the filling tender.
- If the pecans or crust start to brown too quickly, cover loosely with aluminum foil.
Cooling and Serving
- Remove the pie from the oven and place it on a wire rack.
- Allow the pie to cool completely for at least 2 hours to let the filling fully set.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Make-Ahead Tips
Preparing our Pecan Pie Recipe With Graham Cracker Crust ahead of time helps enhance its flavor and ease serving on special occasions. Here are practical tips to make your baking experience smooth and your pie absolutely delicious:
Prepare the Graham Cracker Crust in Advance
Mix the graham cracker crumbs, granulated sugar, melted unsalted butter, and honey and press the mixture firmly into your 9-inch pie pan.
- Bake the crust for 8-10 minutes at 350°F (175°C) until golden brown.
- Cool completely before adding the filling.
- Store the baked crust tightly covered with plastic wrap or foil at room temperature for up to 2 days.
Assemble and Chill the Pie Before Baking
After whisking together the filling ingredients and folding in the pecan halves:
- Pour the filling into the cooled crust.
- Cover the pie loosely with plastic wrap or foil.
- Refrigerate for up to 24 hours before baking.
This resting period helps flavors meld and the filling set slightly for even baking.
Bake and Cool Fully Before Serving or Storing
Once baked, allow the pie to cool completely on a wire rack—this usually takes 2-3 hours. Cooling is essential for the filling to firm up and avoid a runny texture.
Storage Tips for Make-Ahead Pecan Pie
| Storage Method | Temperature | Duration | Notes |
|---|---|---|---|
| Room Temperature | 68-72°F (20-22°C) | Up to 2 days | Cover loosely, avoid direct sunlight |
| Refrigerator | 35-40°F (1.5-4°C) | Up to 4 days | Wrap well to prevent drying and odor transfer |
| Freezer | 0°F (-18°C) or lower | Up to 1 month | Wrap tightly with plastic and foil |
Tip: Reheating
Warm slices gently in a microwave for 15-20 seconds or heat in a 325°F oven for 10-12 minutes to revive that fresh-baked charm.
“Make-ahead preparation not only simplifies your schedule on the day but also intensifies the rich, buttery notes of our pecan pie with graham cracker crust, creating a memorable dessert experience.”
By following these make-ahead tips, our pecan pie will be ready to impress with minimal last-minute effort.
Storage and Shelf Life
Proper storage is essential to maintain the richness and texture of our pecan pie recipe with graham cracker crust. Here are the best practices to keep our pie fresh and delicious.
Room Temperature Storage
- After baking, allow the pecan pie to cool completely on a wire rack.
- Cover the pie loosely with aluminum foil or plastic wrap.
- Store at room temperature away from direct sunlight or heat for up to 2 days.
- Tip: This method preserves the buttery crunch of the graham cracker crust.
Refrigeration
- To extend shelf life, refrigerate the pie covered tightly with plastic wrap or in an airtight container.
- The pie can last for 4 to 5 days in the fridge.
- Note: The filling firms up and the crust may soften slightly but the flavor intensifies.
Freezing
- Wrap the cooled pie tightly with plastic wrap and then with aluminum foil to prevent freezer burn.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving.
- Reheat if desired in a 350°F oven for 10-15 minutes to revive the crispness of the crust.
Storage and Shelf Life Summary
| Storage Method | Duration | Storage Tips | Effect on Pie |
|---|---|---|---|
| Room Temperature | Up to 2 days | Cover loosely with foil or wrap | Maintains crust crunch |
| Refrigeration | 4-5 days | Airtight container or wrapped | Filling firms, crust softens |
| Freezing | Up to 2 months | Double wrap with plastic wrap and foil | Freeze for long-term, thaw before use |
“Cool completely before storing” is crucial to prevent soggy crust and maintain the integrity of the filling.
By following these storage and shelf life guidelines, we ensure our pecan pie with graham cracker crust stays as delightful as when it came fresh from the oven.
Conclusion
This pecan pie with graham cracker crust offers a fresh twist on a beloved classic. The honey-kissed crust perfectly balances the rich, gooey filling, creating a dessert that’s both comforting and unique.
With straightforward steps and accessible ingredients, it’s a recipe we can confidently recommend for any occasion. Whether served warm or chilled, it’s sure to become a favorite in our baking repertoire.
Frequently Asked Questions
What makes the graham cracker crust special in this pecan pie recipe?
The graham cracker crust adds a crunchy texture and a subtle honey flavor that complements the rich pecan filling, enhancing the pie’s overall taste and appeal.
What are the essential ingredients for the graham cracker crust?
You need graham cracker crumbs, granulated sugar, melted unsalted butter, and honey to make the crust.
What ingredients go into the pecan pie filling?
The filling includes light corn syrup, brown sugar, eggs, melted butter, vanilla extract, salt, and pecan halves.
What equipment is necessary to bake this pecan pie?
You’ll need a 9-inch pie pan, food processor, mixing bowls, measuring cups and spoons, rubber spatula, whisk, small saucepan, and optionally an oven thermometer and rolling pin.
How do I know when the pecan pie is perfectly baked?
Bake until the filling is set but still slightly jiggly in the center. Avoid overbaking to keep the filling creamy and the crust crisp.
Can I prepare parts of this pie ahead of time?
Yes, you can make the graham cracker crust up to two days in advance and assemble the pie, refrigerating it for up to 24 hours before baking.
How should I store leftover pecan pie?
Store at room temperature for up to two days to keep the crust crunchy or refrigerate for 4-5 days, noting the crust may soften. For longer storage, freeze for up to two months.
What is the best way to serve this pecan pie?
Allow the pie to cool completely before serving. It pairs wonderfully with whipped cream or vanilla ice cream.
Will refrigeration affect the texture of the graham cracker crust?
Yes, refrigeration can soften the crust. For a crispier texture, enjoy the pie within two days stored at room temperature.