Mom’s Easy Classic Pecan Pie

5 from 3 votes

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.


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.

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!

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

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!

Classic Pecan Pie

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!

Classic Pecan Pie (11 of 11)

If you don’t like it you can blame my mom, lol. #sorrymom

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Classic Pecan Pie

This Classic Pecan Pie is as easy as they come. A handful of ingredients makes the perfect pie!
5 from 3 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 10 servings
Serving Size 1 slice


  • 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


  • 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

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
Keyword pie

**Did you make this recipe? Don’t forget to give it a star rating below!**

See more of my ultimate pie recipes here!

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Pecan Pie Fudge combines fudge and pecan pie flavor!

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Toffee & Chocolate Pecan Pie is chocolate pecan pie made even better.

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42 CommentsLeave a comment or review

  1. 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! 

  2. I also didn’t appreciate pecan pie until a couple years ago and I don’t know what I was thinking!!!

  3. 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

  4. 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.

  5. 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!

  6. 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!

  7. 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!}

      1. 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 🙂