National Pecan Pie Day

Every year on July 12, National Pecan Pie Day gives a cheerful excuse to enjoy a slice of the South’s favorite nutty, gooey classic and share it with friends or family at home or your local bakery.

We are aware of the following pecan events throughout the year:

• National Pecan Day
• National Pecan Torte Day
• National Chocolate Pecan Pie Day
• National Pecan Cookie Day
• National Pecan Sandies Day

History of National Pecan Pie Day

National Pecan Pie Day is a modern food observance that took hold through popular “national day” calendars and lifestyle sites, which helped standardize the fixed date of July 12 and spread simple ways to join in—bake a pie, pick up a slice, or swap recipes.

The pie at the center of the celebration has a deeper story. Printed recipes resembling pecan pie appear in the late 19th century, and the dessert’s broader popularity surged in the 1930s when Karo syrup recipes circulated widely; by mid-century, pecan pie was firmly tied to Southern U.S. foodways and holiday tables.

Why is National Pecan Pie Day important?

Food traditions have a way of turning ordinary days into small gatherings, and pecan pie is perfect for that—familiar, forgiving, and easy to share. A set date on the calendar nudges us to slow down, pass plates, and trade family stories while the filling still trembles slightly in the middle.

It also celebrates a distinctly American dessert with roots that reflect how recipes travel and evolve. From early sugar- or molasses-sweetened versions to the corn-syrup era, pecan pie shows how home cooks adapt techniques and ingredients without losing the spirit of the dish—comfort, generosity, and a little sweet decadence.

• It turns a simple bake into shared time.
• It keeps regional food traditions alive.
• It’s easy to customize without fancy skills.
• It reminds us that small rituals matter.
• It invites kids into the kitchen to help.

How to celebrate National Pecan Pie Day

Keep it practical and fun. If you like to bake, make a small pie or even two mini pies so they cool faster; a basic filling of eggs, sugar, vanilla, and pecans will do the trick, with or without corn syrup. If oven space is tight, grab a bakery slice and add a scoop of ice cream or a spoon of whipped cream at home.

Make it social without stress. Share a warm slice with a neighbor, host a tiny “pie swap” at work, or compare a classic version with a chocolate or bourbon-kissed pie and vote for your favorite. Snap a photo of the first cut and save your tweaks for next July—traditions stick when they’re simple and repeatable.

• Bake a half-batch or mini pie to keep it easy.
• Try one twist like chocolate, maple, or a splash of bourbon.
• Pick up a slice from a local bakery and add ice cream.
• Save your winning ratio for next year.
• Swap slices with a friend and trade notes.

Simple Recipe: Pecan Pie (classic & gooey)

Yield 1 (9-inch/23 cm) pie
Time – 15 min prep + 50–60 min bake + 2 hr cool

Ingredients

• 1 unbaked 9-inch pie shell (store-bought or homemade)
• 1½ cups (180 g) pecan halves, lightly toasted
• 3 large eggs
• 1 cup (200 g) packed light brown sugar
• ½ cup (120 ml) light corn syrup (or maple syrup for a less-sweet pie)
• ¼ cup (60 g) unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• ½ tsp fine salt
• Optional: 1 Tbsp bourbon, ¼ tsp ground cinnamon

Directions

1. Heat oven to 350°F (175°C). Place a rack in the center.
2. Toast pecans on a baking sheet 6–8 minutes until fragrant; cool.
3. Make filling: In a bowl, whisk eggs, brown sugar, corn (or maple) syrup, melted butter, vanilla, and salt until smooth (don’t whip in lots of air). Stir in bourbon or cinnamon if using.
4. Assemble: Scatter pecans in the pie shell. Pour the filling over them; nudge to evenly coat.
5. Bake 50–60 minutes until the edges are set and the very center still has a slight wobble (about a 2-inch jiggle). If the crust browns too quickly, tent loosely with foil or use a pie shield.
6. Cool completely on a rack, at least 2 hours, before slicing.

Tips

• For extra depth, swap 2 Tbsp of the syrup with molasses.
• For cleaner slices, chill 30 minutes before cutting, then let stand a few minutes.
• Optional crispier crust: par-bake the empty shell 10 minutes at 350°F, cool slightly, then fill and bake.

National Pecan Pie Day Dates Table