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My Mom’s Classic Easy Pecan Pie Recipe is one of our favorite traditional pies. It really is easy as pie – just a few ingredients and 10 minutes prep time. It has a rich creamy pecan pie filling with crunchy pecans and the perfect easy crust!
This recipe is my mom’s famous recipe. My mom is pretty famous on this blog, don’t you know? She’s the one who introduced me to the best banana bread in the world, russian teacakes and she makes a mean pumpkin pie.
Traditional pecan pie is such a classic recipe. I don’t know about you, but it’s never Thanksgiving without this pie! This easy pecan pie recipe is decadent with a sweet filling and it will be the best pecan pie recipe you ever make – it’s crunchy and sweet and I could easily eat the entire pie myself. I’ve been making this pie for over 20 years and I know you’ll love it too.
What You Will Love About this Recipe for Pecan Pie
- This is the pie you grew up eating made with crunchy pecans and a creamy dark corn syrup filling
- The filling mixes up in minutes!
- Pecan pie is one of the easiest to make and no one will know if you swap a store bought crust.
- It sets perfectly and can be made ahead!
Best Pecan Pie Recipe Ingredients
- Melted Butter: I use unsalted butter – omit the salt if you’re using salted butter.
- Dark or light corn syrup: I consider this an old fashioned pecan pie because it’s made with Karo. If you don’t like using corn syrup, try my other favorite pecan pie: Elmer’s Brown Sugar Pecan Pie. That one is to die for also!
- Eggs: The eggs help set the pie filling. There is no substitution for the eggs.
- Pecans: I always use pecan halves but you can also use chopped pecans.
- Cornstarch: My secret ingredient for a creamy pecan pie filling that’s not like gelatin.
- My mom’s recipe doesn’t add vanilla, but you could add a teaspoon vanilla extract as well.
- What’s the best crust for pecan pie? I love using my homemade pie crust (you can see the thick buttery crust in the photos) but I grew up using a refrigerated crust (like Pillsbury) and frozen pie crusts. If you’re going the semi-homemade route, I recommend the refrigerated Pillsbury ones.
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Making Ahead & Storing Homemade Pecan Pie
- How to store: Store leftover pie in the refrigerator for up to 3 days (covered tightly with plastic wrap).
- How to freeze pie: Wrap the full pie tightly with plastic, or place slices in sandwich bags. Freeze for up to 3 months.
Dorothy’s Best Pecan Pie Tips
- It’s important to put the pecans in the bottom of the pie before filling so they don’t burn. They’ll float to the top and be coated in the gooey mixture, which will help them not burn.
- I always bake my pies on a rimmed baking sheet in case they spill over.
- If you notice the pie browning too much on the top, tent it with foil. I like to use a pie crust shield or strips of foil around the edges too so it doesn’t brown too much.
- You know pecan pie is done baking when it jiggles only slightly when tapped. The center will be a bit puffed and slightly cracked around the edges.
- This works without the cornstarch too, if you don’t want to add it. I just love a thicker filling (less jelly-like) but either way works.
Homemade Pecan Pie Recipe
Video
Ingredients
- 1 all butter pie crust, (homemade or from a pack of two)
- 3 large eggs
- 1 cup (237ml) dark corn syrup, (light may be substituted)
- ⅓ cup (67g) granulated sugar
- ¼ cup (57g) unsalted butter, melted
- ¼ teaspoon salt
- 1 teaspoon (4g) cornstarch
- 2 cups (210g) pecan halves
Instructions
- Preheat oven to 425°F. Line your pie plate with your pie crust, crimp edges as desired, and chill until ready to fill. Note: make sure to use a 8-9” pie plate for this pie; using anything bigger than 9” will result in a not full pie!
- Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.
- Place the pecans in a single layer in the bottom of your pie crust. Pour the filling over the top. The pecans will rise to the top of the pie.
- Place the pie on a cookie sheet. Tear off 4” long strips of aluminum foil (about 1 1/2” wide) and wrap the edges of the pie crust so it doesn’t brown too quickly. (Or you can use a pie crust shield.)
- Bake for 10 minutes at 425°F. Then lower the temperature to 350°F and bake for 20 minutes. At that time, carefully remove the foil strips or pie crust shield, then bake for another 12-16 minutes until the pie is puffed and browned. Remove from oven and cool completely before serving. (I chill mine overnight and then bring it to room temperature before serving.) Store covered in the refrigerator for up to 3 days, or freeze (whole or slices) for up to one month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to Make Homemade Pecan Pie
- Add all ingredients to a medium bowl.
- Whisk all ingredients until smooth and combined.
- Prepare your pie crust according to package or recipe directions and place in a 9-inch pie pan. Place pecans in the bottom of the unbaked pie shell.
- Pour mixture over pecans – they’ll float to the top. You want to be sure they’re in a single layer and coated with the filling so the nuts don’t burn during baking.
Homemade Pecan Pie Recipe FAQs
Freeze cooled pecan pie whole or in slices, wrapped well in plastic and in an airtight container or bag. Thaw in the fridge before serving.
It’s important not to alter the ingredients in any way so the pie sets. The bit of cornstarch helps too, and make sure to bake it until it’s puffed and no longer rolls when the pie is tapped.
It can be left on the counter for up to 24 hours, but after that it’s best to cover and chill pecan pie.
Pecan pie puffs as you bake it. If you bake it too long, it will crack. As soon as it no longer rolls when the pie is tapped and it starts to puff, it’s done.
Made the pumpkin pie last weekend. It was so delicious and super easy recipe to follow!
Making another one by popular demand!!!
Really good.
I truly do appreciate your help with the recipe, it’s nice of you to put your time into helping people. It’s just a shame that they put so many pop-ups while someone is trying to read and keep up with your knowledge. It makes it very confusing,at least for someone who is just about completely illiterate and not computer savvy. It makes it very discouraging. But Thank You very much and the recipe works great 😃
I loved it! Delicious and so easy to make.
Never made pecan pie before, recipe was easy and tasted delicious.
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