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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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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.
This easy pecan pie recipe is decadent and will be the best pecan pie recipe you ever make!
Traditional pecan pie is such a classic recipe. I don’t know about you, but it’s never Thanksgiving without this pie!
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
- 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.
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.
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.
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!
Yes – just store it covered in the refrigerator once it cools to room temperature.
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.
Other Thanksgiving Favorites
- Apple Pecan Pie is another of our favorite pie recipes!
- Fudge combines fudge and pecan pie flavor!
- Chocolate Pecan Pie is pecan pie made even better.
- My mom’s Thanksgiving turkey in a bag is also one of our go-to recipes.
Classic Pecan Pie Recipe
- 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 cornstarch
- 2 cups (120g) 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.
**Did you make this recipe? Don’t forget to give it a star rating below!**
Last Updated on September 22, 2022