This classic homemade Pecan Pie with Vanilla Ice Cream is worth getting your hands dirty for! Each slice is rich, creamy, and crunchy, making it the perfect dessert for any occasion. If you like this recipe, you’ll love my Potato Pecan Pie, Pumpkin Pie, Buttermilk Pie, Chess Pie, Caramel Pie, and Pecan Pie Bars.

Disclosure: I partnered with Karo^® Light Corn Syrup for this recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.

Pecan pie might be one of my favorite desserts of all time. It looks incredible but tastes even better. Whenever I make one, I’m reminded of my family and childhood. Big Mama taught me everything I know about crafting the perfect pecan pie, and I want to continue passing my knowledge down to ya’ll.

If you’re on the fence and nervous about baking, don’t be! Just follow these simple instructions, and you’ll be amazed at how well your pie turns out!

Pecan pie with vanilla ice cream

Pecan pie is as American as it gets. In fact, pecans are native to North America and grow along the Mississippi river. My recipe is made with a sweet and creamy filling that’s packed to the brim with crunchy pecans.

This combination of textures and rich, caramel-like flavors beautifully pairs with homemade no-churn vanilla ice cream. The velvety consistency of the ice cream and the gooeyness of the filling are a match made in heaven!

Pecan pie is often the dessert of choice for holidays, but since it comes together so easily, you’ll be able to enjoy it year-round!

Do I need to use corn syrup?

If you try to make a pecan pie without corn syrup, you’ll end up with a mess. To achieve the perfect pie-filling consistency, I always recommend Karo^® Light Corn Syrup. It’s made with just 3 simple ingredients — corn syrup, vanilla extract, and salt.

Most commonly used for pecan pie, it adds a delicately sweet flavor and moisture. Plus, corn syrup controls sugar crystallization, resulting in a silky smooth and creamy pie filling.

If you love ooey-gooey pecan pie, do not forget to add a touch of corn syrup! Visit Karo for more information and ideas on how to use corn syrup in your baking.

Ingredients for Pecan Pie

Karo® Light or Dark Corn Syrup: It’s no secret that corn syrup is an important component of pecan pie recipes, creating a quintessential smooth, creamy, and gooey consistency. I use Karo^® Light Corn Syrup, but Karo® Dark Corn Syrup works, too. I also add a touch to the vanilla ice cream to round out its velvety texture.
Eggs: Eggs help stabilize the filling, creating a pecan pie that is creamy yet structured. Don’t forget to bring the eggs to room temperature before starting the recipe.
Sugar: For a balanced sweetness, use good ol’ granulated sugar. Don’t forget to sift it if you’ve got some sugar lumps going on.
Unsalted butter: Creates a rich, creamy pie-filling texture that everyone will die for!
Vanilla: I add vanilla to both the pecan pie filling and vanilla ice cream. Make sure you have a pure vanilla extract for the most lusciously sweet flavors!
Pecans: I never use anything other than pecan halves since they add the perfect crunch and look absolutely beautiful once the pie is baked. If you prefer, add chopped pecans or a mixture of both!
Deep-dish pie crust: You will need a 9-inch pie crust for this pecan pie. It can be unbaked or frozen.

Ingredients for No Churn Ice Cream

Heavy cream: Makes up the base of the no-churn vanilla ice cream, providing a rich, creamy, and velvety smooth texture. Use heavy cream or whipping cream.
Condensed milk: Double-check to make sure it’s sweetened condensed milk, not evaporated milk.
Milk: 2% milk works great, or you can use whole milk for a richer flavor.
Kosher salt: You just need a pinch to perfectly enhance the vanilla flavor of the ice cream. Don’t go swapping out kosher salt for another variety!

How to make pecan pie with vanilla ice cream

Step 1: Beat the cream

Place the cold cream in a large bowl. Using a hand mixer, blend the cream on high speed until soft peaks form. Scrape down the bowl and continue beating it for about 30 seconds more, or until stiff peaks form.

Step 2: Stir the milk mixture

In a separate bowl, mix together the sweetened condensed milk, milk, Karo^® Light Corn Syrup, vanilla, and salt. Stir everything until the mixture is homogenous and smooth.

Step 3: Fold in the milk

Drizzle half of the milky mixture over the whipped cream and use a rubber spatula to fold the ice cream. Add the rest of the milk mixture, repeatedly folding gently until no streaks of milk remain and everything is combined.

Step 4: Freeze the ice cream

Spoon the ice cream into a 1-pound loaf pan lined with parchment paper or plastic wrap. Freeze the ice cream for at least 6 hours so it properly sets.

Step 5: Mix the pie filling

When the ice cream has set, preheat your oven to 350°F. Place a rimmed cookie sheet on the center rack in the oven while it’s preheating. Mix the Karo^® Light Corn Syrup, eggs, sugar, butter, and vanilla, then stir in the pecans.

Step 6: Assemble the pecan pie

Once the filling is combined, pour it into an unbaked or frozen deep-dish pie crust, making sure it’s evenly distributed.

Step 7: Bake the pie

Carefully place the pie on the preheated cookie sheet on the center rack of your oven. Bake it for 60 to 70 minutes, then let it cool for 2 hours on a wire rack before serving. Enjoy a slice of pecan pie with no-churn vanilla ice cream!

Recipe variations

Nuts: Try substituting pecans with chopped walnuts to make a walnut pie.
Sugar: Use a combination of granulated sugar and brown sugar for deep, rich, and molasses-like notes throughout the pie.
Bourbon: For a unique flavor profile that perfectly enhances the caramel filling, add your favorite bourbon.

Tips and tricks

Temperature: The pie is done when the center reaches 200°F. To test it, gently press on the center and it should spring back.
Browning: If the pie is browning too quickly, cover the edges with foil while it finishes baking.
High altitude: If you’re cooking at a high altitude, reduce the sugar to ⅔ of a cup and increase the butter to 3 tablespoons. Additionally, reduce the oven to 325°F.

What to do with leftovers

If you have leftover pecan pie, you’ll be happy to know it stores well if you follow these simple tips:

Room temperature: Since eggs are used in the filling, don’t keep your pecan pie at room temperature.
Fridge: Loosely wrap it in plastic wrap or aluminum foil and keep it refrigerated for up to 3-4 days.
Freezer: Transfer the pie from the fridge to the freezer and it will last for up to 3 months. I suggest cutting slices and wrapping them individually so you don’t have to thaw the entire pie each time.

Additional recipes

If you have a sweet tooth, then you’re really going to love these popular GBC recipes:

Pecan Pie a la Mode

This classic homemade Pecan Pie with Vanilla Ice Cream is worth getting your hands dirty for! Each slice is rich, creamy, and crunchy, making it the perfect dessert for any occasion.

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 1 hour

Freeze 6 hours

Total Time 7 hours 20 minutes

Servings 8 servings

Calories 890kcal

Author Jocelyn Delk Adams

Ingredients

For the Pie

1 cup Karo® Light Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter melted
1 teaspoon pure vanilla extract
1 1/2 cups pecans
9 inch deep-dish pie crust

For the Ice Cream

2 cups heavy cream
1 cup sweetened condensed milk
1/4 cup milk
1/4 cup Karo® Light Corn Syrup
2 teaspoons vanilla extract
1/4 teaspoon salt

Instructions

For the Pie

For the Ice Cream

Notes

Temperature: The pie is done when the center reaches 200°F. To test it, gently press on the center and it should spring back.
Browning: If the pie is browning too quickly, cover the edges with foil while it finishes baking.
High altitude: If you’re cooking at a high altitude, reduce the sugar to ⅔ of a cup and increase the butter to 3 tablespoons. Additionally, reduce the oven to 325°F.

Nutrition

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