Pecan Pie Casserole Recipe

This pecan pie casserole has a buttery crust, gooey filling, and crunchy pecans. Easier than pie, perfect for holidays or potlucks.

I love pecans, and I'll try to add them to anything I can incorporate nuts into. But when I tried this pecan pie casserole recipe, it felt like the perfect solution to my pecan obsession cravings, all the rich, gooey goodness of traditional pecan pie but in a format that's easier to make and serve to a crowd. 

In my obsession for pecans and all things Southern, I've made gluten-free pecan pie, pumpkin pecan pie, pecan pralines, and pecan French toast casserole. But some days, they all seemed like too much work.

I used to always stress out over pie crusts, so imagine how exhausting it was for me to think about making individual pies for a crowd. The moment I thought about turning pecan pie into a casserole, I knew I had found my solution. One batch easily serves ten people, just enough for our extended family with some leftover for breakfast the next day, and actually, that's what I look forward to most. I especially love the next-day casserole because the flavors develop so much deeper overnight.

The crust gets pressed right into the baking dish, no need for rolling or fancy techniques. And after 15 minutes of pre-baking, I pour in the filling loaded with chopped pecans and arrange some on top. After 35-40 minutes in the oven, I have a rich, gooey dessert that's so much better than individual pies.

I serve each slice with fresh whipped cream, though vanilla ice cream works just as well when we want something creamier and more indulgent. I can make this a day before to let the flavors meld together better. It's become our holiday staple, and honestly, I make this even when it's not a holiday, especially since we always have bags of pecans stocked in the freezer.

Ingredients

All-purpose flour - This is the base of the crust layer, creating a sturdy yet flaky foundation for the casserole. I’ve used whole wheat flour in the past for a slightly nuttier flavor, but I prefer the softness and tenderness that all-purpose flour offers.

Unsalted butter - The key to a crisp, buttery crust. The cold butter helps achieve that perfect flakiness. I've tried substituting it with chilled coconut oil, but it doesn’t quite create the same rich, melt-in-your-mouth texture.

Brown sugar - Adds sweetness and depth to both the crust and filling. I’ve used dark brown sugar for a richer, molasses flavor in the crust, but light brown sugar keeps the flavor more subtle and balanced.

Eggs - These are essential for the filling, helping it set properly and creating that rich, custard-like consistency. 

Light corn syrup - The key to the traditional pecan pie filling's sweetness and smooth texture. I tried maple syrup once, but it changed the flavor profile, so I recommend sticking to corn syrup for that classic taste.

Bourbon - Adds depth to the filling with a subtle warmth. I’ve skipped this when making it for kids, but the bourbon makes a noticeable difference in the richness of the flavor.

Pecans - These nuts are the star of the dish, adding both texture and flavor. I prefer a mix of chopped and whole pecans to get that nice balance of crunch and large nutty bites.

Heavy cream - When whipped, it creates a light, creamy topping that contrasts nicely with the rich, dense filling. I’ve used vanilla ice cream before, and while it’s still delicious, whipped cream gives a lighter finish to the dish.

See the recipe card for exact quantities.

Step-by-step Instructions

This pecan pie casserole is a comforting twist on the classic pecan pie, offering a deliciously rich filling and buttery, crumbly base. Perfect for any occasion, it combines the sweet, nutty flavors of traditional pecan pie with a simpler, casserole-style presentation.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish to prevent sticking.

Prepare the Base

In a food processor, pulse together the flour, butter, brown sugar, and salt until the mixture becomes crumbly. Gradually add cold water, pulsing until the dough begins to form.

Once the dough is ready, press it evenly into the bottom of the prepared baking dish. Bake for 15 minutes, or until the crust is lightly golden. Remove from the oven and set aside while you prepare the filling.

Make the Filling

In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, bourbon (if using), vanilla extract, salt, and cinnamon.

If you prefer a firmer texture, stir in the cornstarch. Continue to mix until everything is fully combined.

Add the chopped pecans to the mixture, making sure they are evenly distributed throughout.

Assemble the Casserole

Once the base has cooled slightly, pour the pecan filling over the pre-baked crust. Spread it out evenly using a spatula.

For a decorative touch, arrange the pecan halves on top in a pattern of your choice.

Bake the Casserole

Place the casserole in the oven and bake for 35-40 minutes, or until the filling is set but still slightly jiggly in the center.

Check the top to ensure it doesn’t over-brown during baking. Once done, remove from the oven and let the casserole cool completely to allow the filling to firm up.

Serve

After cooling, slice and serve the casserole. For an extra treat, top with whipped cream or a scoop of vanilla ice cream. Enjoy!

Storage

To store leftovers, allow the pecan pie casserole to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. When reheating, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also enjoy it cold or at room temperature

Recipe