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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.

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 and she makes a mean pumpkin pie.

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 with a sweet filling and it will be the best pecan pie recipe you ever make!

ingredients in pecan pie with words on photo

Pecan Pie Ingredients

  • Pie Crust: Make a homemade pie crust if you want, or use a refrigerated crust or frozen pie crust.
  • Melted Butter: I use unsalted butter – omit the salt if you’re using salted butter.
  • 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. There is no substitution for the eggs.
  • Pecans: I always use pecan halves but you can also use chopped pecans.
  • Cornstarch: For a bit of thickening – this helps the pie set up.
  • My mom’s recipe doesn’t add vanilla, but you could add a teaspoon vanilla extract as well.

Homemade Pecan Pie Recipe SECRET

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.

how to make pecan pie

How to make Pecan Pie Recipe

  • Add all ingredients to a medium bowl.
  • Whisk all ingredients until smooth and combined.
  • Prepare your pie crust according to package or recipe directions and place in a 9-inch pie pan. Place pecans in the bottom of the unbaked 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 the nuts don’t burn during baking.
overhead shot of pecan pie

Expert Tips

  • It’s important to put the pecans in the bottom of the pie before filling so they don’t burn. They’ll float to the top and be coated in the gooey mixture, which will help them not burn.
  • I always bake my pies on a rimmed baking sheet in case they spill over.
  • If you notice the pie browning too much on the top, tent it with foil.
  • You know pecan pie is done baking when it jiggles only slightly when tapped. The center will be a bit puffed and slightly cracked around the edges.
  • 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.
  • This works without the cornstarch too, if you don’t want to add it.


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.

Can pecan pie be made the day before?

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

overhead shot of pecan pie

Classic Pecan Pie Recipe

4.96 from 47 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


  • 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


  • 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

Other Thanksgiving Favorites

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See more of my ultimate pie recipes here!

Last Updated on November 12, 2023

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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Recipe Rating


  1. I made the pie. It was so easy to make and it is delicious. I will certainly be making it for Thanksgiving and Christmas dinner.

  2. I don’t know what I did, the pie looked great, but when I cut in to it the top broke all apart and the middle was just liquid :(. I won’t use this recipe again, I’ll stick to what I normally do…at least it worked

    1. I’m so sorry that happened. It does puff and crack around the edges but will solidify in the center (be gooey but not wet). Did you make any substitutions?

  3. Pretty good flavor, but I don’t like the thick dry consistency that the cornstarch gave the filling. I’ve made hundreds of pecan pies, and have never encountered a “jelly” like filling that some of you get. It is probably because too many eggs.

    1. Well I sure would love your recipe. Only had 1 which had a creamier caramel textured filling. Every other one I’ve ever tried had that gel like filling. I don’t like it.

  4. This is by far the easiest pecan pie recipe. So simple and the outcome was fabulous. I don’t think I will make any other version.