Savor the twist on a classic dessert with my Pecan Pie with Graham Cracker Crust! Elevate the experience with a buttery, crunchy base that perfectly complements the rich pecan filling. Serve it at your next holiday gathering and impress your guests. Make sure to enjoy a slice for yourself, and then try making my Graham Cracker Crust Pumpkin Pie.
Try my Pumpkin Pecan Waffles for the perfect combination of autumn flavors. And for more pumpkin recipes, my Apple Bacon Pumpkin Soup and Pumpkin Cheesecake Brownies are excellent seasonal choices!
What does Pecan Pie smell like?
Imagine smelling a pecan pie fresh from the oven! Inhale the rich, sweet, and nutty aroma filling the air. Catch the blend of buttery crust and caramelized pecans that create a warm, inviting scent. Notice how the sweetness of brown sugar and molasses, or corn syrup, wafts up alongside the earthy notes of toasted pecans. Pick up subtle hints of vanilla, butter, and maybe even cinnamon or nutmeg if spices are added. Savor the cozy, comforting fragrance that evokes memories of autumn or holiday baking.
Ingredients
Find below the list of ingredients I used to make my Pecan Pie with Graham Cracker Crust.
- Graham Cracker Crumbs
- Brown Sugar
- Ground Cinnamon
- Unsalted Plant Butter
- Golden Corn Syrup
- Large Eggs
- Salt
- Vanilla Bean Paste
- Chopped Pecans
See recipe card for quantities.
Instructions
Start by preheating your oven to 350F.
- Mix together the graham cracker crumbs and the cinnamon in a bowl. Add the melted butter and use a spoon to stir it in until evenly incorporated.
- Transfer the graham cracker crust mixture to a 9-inch pie plate. Use the back of a measuring cup and your fingers to press down the crust evenly on the sides and bottom of the plate.
- Make the pecan pie filling by whisking together the brown sugar and eggs in a large bowl. Add the corn syrup , vanilla, salt and whisk until smooth. Lastly, whisk in the melted butter.
- Add the roughly chopped pecans to the pie filling mixture. Fold them in with a rubber spatula until well combined.
5. Pour the pecan pie filling into the prepared graham cracker crust. Make sure to very carefully spread out the pecan pieces evenly in the crust, to not disturb the crust.
6. Transfer the Pecan Pie with Graham Cracker Crust to the preheated 350F oven. Place on the middle oven rack and bake for 1 hour. Once the center is set, remove from the oven and let cool completely before cutting into it!
Substitutions
- Granulated Maple Sugar - Replace ¼ cup of the brown sugar in the filling with Granulated Maple Sugar for an added maple flavor.
- Chocolate Baking Crumbs - Substitute the graham cracker crumbs with chocolate baking crumbs to make a Pecan Pie with a Chocolate Crust.
- Butter - Use regular unsalted butter instead of the plant butter in the recipe.
Storage
Due to the nature of the graham cracker crumbs, the crust will eventually absorb moisture. Wrap up any leftover Pecan Pie with Graham Cracker Crust with plastic wrap and place in the refrigerator for 2-3 days. Store pieces of pie individually, as a good trick to store in the freezer for up to a month, for easier thawing and snacking.
Recipe
Pecan Pie with Graham Cracker Crust
Ingredients
Graham Cracker Crust
- 1½ cup Graham Cracker Crumbs
- 2 tablespoon Brown Sugar
- 1 teaspoon Ground Cinnamon
- ½ cup Unsalted Plant Butter
Pecan Pie Filling
- 1 cup Brown Sugar
- 3 large Eggs
- 2 teaspoon Vanilla
- 1½ teaspoon Salt
- 1 cup Golden Corn Syrup
- ¼ cup Unsalted Plant Butter melted
- 1½ cup Pecan Halves roughly chopped
Instructions
- Preheat your oven to 350F. For this recipe you will need a 9-in pie plate.
How to Make the Graham Cracker Crust
- In a large bow, combine the graham cracker crumbs, brown sugar and cinnamon. Use a whisk to mix them well.
- Pour the melted butter into the graham crumb mixture. Use a rubber spatula or a soup spoon to gently mix the butter into the crumbs, until all the crumbs have absorbed some of the butter.
- Transfer the graham cracker crust mixture to the pie plate. You do not need to grease the pie plate because of the butter in the crust.
- Use the back of a measuring cup and your fingers to press down the crust evenly on the sides and bottom of the plate. Make sure that there the crust is smooth and free of cracks, so that it can contain the filling.
How to Make the Pecan Pie Filling
- Make the pecan pie filling by whisking together the brown sugar and eggs in a large bowl. Add the corn syrup , vanilla, salt and whisk until smooth. Lastly, whisk in the melted butter.
- Add the roughly chopped pecans to the pie filling mixture. Fold them in with a rubber spatula until well combined.
- Pour the pecan pie filling into the prepared graham cracker crust. Make sure to very carefully spread out the pecan pieces evenly in the crust, to not disturb the crust.
- Transfer the pie to the preheated 350F oven. Place on the middle oven rack and bake for 1 hour. Once the center is set, remove from the oven and let cool completely before cutting into it!
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