Easy Classic Pecan Pie

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I think whoever coined the phrase “easy as pie” was talking about Pecan Pie. It’s one of the easiest recipes around and now? It’s one of my favorites.

Classic Pecan Pie is a simple and well-loved pie for every gathering this holiday.

I’ve talked before about how pecan pie was not one of my favorites. I’ve talked about how my mom is famous in our family for this pie…but I never wanted to eat it.

Now? Now I want to eat it all. The. Time.

How did I not realize how good pecan pie was when I was growing up? I feel like I wasted years. YEARS of my life…not eating this easy and classic pie recipe.

It’s kind of depressing in a #firstworldproblem way, dontcha think? Oh, well. I’ll make up for it this year, I’m sure.

I declare 2014 the year of the pecan pie.

A slice of classic pecan pie is a perfect way to end your holiday meal.

I know, it’s such a simple recipe to have on this site. This site where I make things like this and this and then I do this, Classic Pecan Pie is kind of…easy. Uneventful.

But you know what? Boring is good. I’m a pretty boring person if you know me in person (eat, work, work out, read, eat, sleep, repeat) and I think I’m pretty cool.

So is this pie.

Classic Pecan Pie

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 that I ended up stuffing with Reese’s, and she makes a mean pumpkin pie.

Now I’m giving you her secret recipe for pecan pie. !!!

{Hmmm…possibly should have asked first. Oh well, better to ask forgiveness…}

The reason I never liked pecan pie as a kid was because of the texture of the filling. I made one teeny edit to her recipe and I solved that problem. #yayme

Classic Pecan Pie will be the favorite dessert this holiday.

So, let’s talk about texture for a second. If you’ve read my about page, you know that I do not like lots of foods. Pudding and Jell-O and anything like those things are not top on my list. When I was a kid I’d run from pecan pie because the filling was a little too jiggly for my taste. I preferred those store-bought individual pecan pies that tasted like the tin they came in; those pies had a creamy filling not a jelly one.

Now, if you’ve ever made this pie you know there are only a handful of ingredients: eggs, sugar, dark corn syrup, melted butter, and pecans. I’ve been toying with adding some flour or something to the filling to make it more creamy and less like jelly. After Sally posted her Pumpkin Pie a few weeks ago, I finally decided what I was going to add to my mom’s pie: Cornstarch.

Just 2 teaspoons of cornstarch added to the filling made it creamy and not like gelatin.

Just 2 little teaspoons made pecan pie the best pie in the whole world.

I know you’re going to love this pie. Seriously – it takes about 15 minutes to put this pie together. It’s one of the easiest things you’ll make this holiday. Try it. You won’t be sorry!

Classic Pecan Pie (11 of 11)

Did you make this recipe?

Classic Pecan Pie

This Classic Pecan Pie is as easy as they come. A handful of ingredients makes the perfect pie!


  • 1 pie crust (homemade or from a pack of two)
  • 3 eggs
  • 1 cup dark corn syrup
  • 1/3 cup granulated sugar
  • 1/4 cup unsatled butter, melted
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 2 cups (or thereabouts) pecan halves


  1. 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!
  2. Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.
  3. 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.
  4. 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. (See a visual of this here.)
  5. 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, 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.


All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

See more of my ultimate pie recipes here!

Apple Pecan Pie

Apple Pecan Pie (4 of 14)w

Pecan Pie Fudge

Pecan Pie Fudge (1 of 7)w

Toffee & Chocolate Pecan Pie

Toffee Chocolate Pecan Pie (1 of 5)w

Sweets from friends:
Oreo Pecan Pie Bars by Something Swanky
Pecan Pie Granola by Lemons for Lulu
Pecan Pie Truffles by Shugary Sweets

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  1. Pecan pie is easy, and you feel so accomplished when it’s out and gooey and everyone is eating it. So it’s the best of all pie worlds! I love throwing in chocolate chips, too. Mmm.

  2. For some reason I swear you had a pecan pie recipe already? Maybe it was pecan pie dip or something…I swear Ive been pinning something with pecans on it, lots. I can’t even remember….whoops 🙂

    individual pecan pies that tasted like the tin they came in; those pies had a creamy filling not a jelly one  <—– LOL and those things DO taste like metal!

    I actually love pecan pie goo and for years loved the goo more than the pecans, but now, I'm on board with either.

    Your pie looks perfect and thanks to your mom for her great recipe and your spin on it! Pinned 🙂

  3. You can never go wrong with a classic recipe! Pecan pie may be easy but it’s darn tasty. Thanks for sharing such a great recipe!

  4. I just started to like pecan pie and this recipe looks absolutely breathtaking!!!

  5. Easy pie is my kind of pie! Love this classic!

  6. I add cornstarch to mine as well and it is such a game changer!  Pecan pie just screams holiday season and I can hardly wait to have some!

  7. Ooh this looks so good Dorothy! I know exactly what you mean about the jelly like filling – blurgh! 

  8. Cornstarch works wonders in pies! I always put it in my fruit pies to keep them from being runny. But this is a perfect idea for Pecan Pie, I was always turned off by it until recently as well! 

  9. I must say that this one does look quite easy compared to other pies. I would love to make a pecan pie once, but I am the only pecan pie fan in the family and making a whole pie for myself might be a bit too much.

  10. Oh my lanta! I love the taste and everything about pecan pie except from the texture as well! It was just to jelly-like. Amazing tip about the cornflour, I am sooo definitely going to try it! Thank you! Pinned because, well, it’s pie! 😀 x 

  11. this looks gorgeous! I love pecans and I love pecan pie, gotta try this. Pinning! 

  12. I love all things pecan ESPECIALLY pecan pie! Classic is the best! Pinned!

  13. Pecans in general and Pecan Pie are favorites of mine and this one looks delicious. 

  14. I asked my mom what her favorite nuts were the other day and she said “chocolate covered almonds. and pecans. Well…pecan pie.” LOL!! This looks gorgeous Dorothy!

  15. I love pecan pie and yours is gorgeous Dorothy!! 

  16. My mom tells me my grandma is famous for her pecan pie. I was dying to make the recipe, I did a little research and found the same recipe ON THE KARO SYRUP CONTAINER. I was so bummed, but I am determined to try making one. I have never been a pecan pie fan, but I really want to find one I like!

  17. Oh, I would love at least a little bite! This classic pie looks really good!

  18. I am a fan of classics and this pecan pie looks beyond gorgeous! My step-dad is a big big fan of pecan pie and I can’t wait to make this for him over the holidays! Pinning!

  19. Try adding a dash of cinnamon. Gives it just a bit of “What is that I taste?” Really makes it slightly different but still that favorite taste of the wonderful southern classic. I have also used 4 eggs to cut out the jiggly’s.

  20. Try adding a dash of cinnamon. It gives the pie a little something that says “What is that I taste?” But you still have that same great southern classic. I have also used 4 eggs to cut out the jiggle’s.

  21. Sorry for the duplicate. I messed up.

  22. Love me some pecan pie! Apparently not everyone finds it easy because my mom has still never been able to sucessfully make one for my dad…and they’re his favorite. #truestory I have no such problems. Pinned! {just think of all the calories you save by thinking you hated it!}

  23. Pecan pie is probably both of my parents’ favorites! However, one of the first years that they were married, my mom baked a homemade one for Thanksgiving… And she completely forgot the sugar in the filling. It was basically scrambled eggs with nuts! So every year, we always ask her if she remembered it. 😉 Pinned!

  24. I love me a pecan pie…that sweet filling always was my favorite paired with the nuts! This is such an easy pie to do! I can’t wait to try the cornstarch trick!!!

  25. How many chocolate chips using same recipe?

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