Mom’s Easy Classic Pecan Pie
This post may contain affiliate links. For more information, read my disclosure policy.
My Mom’s Classic Pecan Pie Recipe is one of our favorite traditional pies. It takes just a few ingredients and a few minutes to make this easy pie recipe!
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.
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.
I’m mad I did not realize how good pecan pie was when I was growing up; I feel like I wasted 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 2018 the year of the pecan pie.
My mom has so many classic recipes, most from her old Home Ec class in high school. I think this is one of those recipes.
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.
This easy pecan pie recipe is a class and sure to be a hit!
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!
Traditional pecan pie is such a classic recipe. I don’t know about you, but it’s never Thanksgiving without pecan pie!
Wonder how to make a simple pecan pie?
You just need a few simple ingredients to make this easy pie recipe:
- Butter
- Sugar
- Dark corn syrup
- Eggs
- Pecans
- And my secret ingredient…cornstarch!
So, let’s talk about texture for a second. I’m not a huge fan of jelly type textures, and that’s why I never loved pecan pie as a kid. I loved the flavor of it, but not the texture, which is why my secret ingredient makes this pie filling perfect and creamy.
Just 2 teaspoons of cornstarch added to the filling made it creamy and not like gelatin.
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!
If you don’t like it you can blame my mom, lol. #sorrymom
Want even more? Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates
Classic Pecan Pie
Ingredients
- 1 all butter pie crust — homemade or from a pack of two
- 3 large eggs
- 1 cup dark corn syrup
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter — melted
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 2 cups 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.
Recipe Video
Nutrition Information
Amount per serving (1 slice) — Calories: 401, Fat: 24g, Saturated Fat: 5g, Cholesterol: 68mg, Sodium: 202mg, Potassium: 133mg, Carbohydrates: 44g, Fiber: 2g, Sugar: 33g, Protein: 4g, Vitamin A: 4.7%, Vitamin C: 0.3%, Calcium: 3.3%, Iron: 7.4%**Did you make this recipe? Don’t forget to give it a star rating below!**
See more of my ultimate pie recipes here!
Apple Pecan Pie is another of our favorite pie recipes!
Pecan Pie Fudge combines fudge and pecan pie flavor!
Toffee & Chocolate Pecan Pie is chocolate pecan pie made even better.
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.
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 🙂
Yup, I’ve got a dip (similar recipe sans crust) and a toffee chocolate one. Not classic though (although the dip is close). 🙂
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!
I just started to like pecan pie and this recipe looks absolutely breathtaking!!!
Easy pie is my kind of pie! Love this classic!
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!
Thanks Christina!
Ooh this looks so good Dorothy! I know exactly what you mean about the jelly like filling – blurgh!
Thanks Kerry!
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!
Thanks Julia!
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.
Never! 🙂 You can totally freeze slices too!
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
Thanks for the pin Eve!
this looks gorgeous! I love pecans and I love pecan pie, gotta try this. Pinning!
Thanks for the pin!
I love all things pecan ESPECIALLY pecan pie! Classic is the best! Pinned!
Pecans in general and Pecan Pie are favorites of mine and this one looks delicious.
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!
I love pecan pie and yours is gorgeous Dorothy!!
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!
Oh, I would love at least a little bite! This classic pie looks really good!
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!
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.
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.
Great to know Sandra!
Sorry for the duplicate. I messed up.
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!}
I swear, this one works EVERY time. My mom has made it hundreds of times!
Yes, but your mom is a sweet genius! My mom’s problem was that she never knew when it was done! My dad has chiseled countless pecan pies out of pie plates! What a champ 🙂
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!
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!!!
How many chocolate chips using same recipe?
1 cup is what I normally use.
Never made anything with pecans before. Keeper for holidays !
When I was going up – THIS was my FAVORITE PIE! We called it Karo Nut Pie – I thought they were calling it Carol Nut Pie – kids, how they interpret things they hear. I always thought it was strange the would call a Pie Carol – LOL. Still one of my favorites, but can’t use the sugar. Like the idea of freezing slices!! And my dad LOVED Pecans – he would buy a hundred pound bag and shell them to give out at Christmas. We would keep several small bags of the Pecans in the freezer to have during the year. I’ll have to try this and Freeze part of it in slices!
Can we all say YUMMMM. I have loved pecan pie since I was young. I look forward to making this for Thanksgiving. I wanted something special and this is it. My son is having Thanksgiving in his brand new home and I’m cooking. Thanks for the recipe.
Dorothy,
I have a pecan pie question. My pecan pie is wonderful the day I make it, but the next day it has corn syrup weeping all out in the pie dish. It makes the bottom crust soggy, too. Does yours do that? Is it because I need to bake it longer? I don’t know. I love your trick of putting the cornstarch in the filling. I do that now, and it helps a little, but it still leaks corn syrup the second day. Maybe I need to refrigerate it. Would that help? ?? Thanks, Tina
Do you use a deep dish pie shell for this recipe ?
I also didn’t appreciate pecan pie until a couple years ago and I don’t know what I was thinking!!!
WTF?!?!? I wanted a simple recipe and all I get are ads, opinions, stories, etc. Scroll down a couple of pages until the recipe. WHICH I’M BEING TOLD I’M GOING TO ENJOY. JUST GIVE ME A RECIPE, NOT A COSMO article!
First time I have ever made a pecan pie. This recipe was easy and pie was great. I think the cornstarch made all the difference based in other recipes I’ve read. Excellent pie, Dorothy. My husband and I just moved to Texas and a neighbor gave us a bag of pecans and was mentioning pecan pie, so I thought why not! Thanks to you it turned out great!