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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 THIS Pie. It’s one of my favorites.

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slice of pecan pie on white plate

Why this is the BEST Pecan Pie Recipe

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. 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.

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 and will be the best pecan pie recipe you ever make!

ingredients in pecan pie with words on photo

What are the ingredients for pecan pie?

  • Butter: I start with unsalted, and you’re going to melt it.
  • Sugar: A bit of granulated sugar
  • 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.
  • Pecans: I always use pecan halves but you can also use chopped pecans.
  • Cornstarch: For a bit of thickening
  • My mom’s recipe doesn’t add vanilla, but you could add a teaspoon of vanilla extract as well.
how to make pecan pie

How to make Pecan Pie

  • Add all ingredients to a large mixing bowl.
  • Whisk all ingredients until smooth and combined.
  • Prepare your pie crust according to package or recipe directions. Place pecans in the bottom of the 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 they don’t burn during baking.
overhead shot of pecan pie

Secret to the BEST Pecan Pie Recipe

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 this 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 1 teaspoon 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!

slice of pie on white plate

Storing and Freezing Instructions

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.

FAQs

Why does pecan pie need corn syrup?

The corn syrup, working with the eggs, holds the pie together. Think of it as one of the building blocks of the custard-like filling.

What makes pecan pies runny?

If it’s not baked all the way it can be watery or runny. Also if your ratio of corn syrup to eggs is off the pie won’t set, which is why you should use this recipe – it’s been tested literally hundreds of times in my lifetime!

Can pecan pie be made the day before?

Yes – just store it covered in the refrigerator once it cools to room temperature.

Why did my pecans burn on the top of my pie?

It’s really important to put your pecans into the pie before pouring the filling over them. That way the pecans are coated in the filling. The coating helps them not burn. Make sure they’re laying flat too and not sticking up vertically or they might burn.

overhead shot of pecan pie

Classic Pecan Pie Recipe

4.95 from 36 votes
This Classic Pecan Pie is as easy as they come. A handful of ingredients makes the perfect pie!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 10 servings
Serving Size 1 slice

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)
  • cup (67g) granulated sugar
  • ¼ cup (57g) unsalted butter melted
  • ¼ teaspoon salt
  • 1 teaspoon cornstarch
  • 2 cups (120g) 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

Recipe Nutrition

Serving: 1slice | Calories: 401kcal | Carbohydrates: 44g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 202mg | Potassium: 133mg | Fiber: 2g | Sugar: 33g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 1.3mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Last Updated on October 5, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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46 Comments

  1. 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! ๐Ÿ˜€ xย 

  2. 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.

  3. 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!ย 

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

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

  6. 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!

  7. 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 ๐Ÿ™‚

    individual pecan pies that tasted like the tin they came in; those pies had a creamy filling not a jelly one ย <—– 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 ๐Ÿ™‚

    1. Yup, I’ve got a dip (similar recipe sans crust) and a toffee chocolate one. Not classic though (although the dip is close). ๐Ÿ™‚

  8. 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.