Easy Pecan Pie Recipe

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This Pecan Pie Recipe is a staple family dessert at fall gatherings and the perfect ending to a plate of turkey, stuffing and mashed potatoes!

A flaky crust filled with a sweet caramelly buttery pecan filling…learn how to make pecan pie the easy way, and enjoy one of my family’s all-time favorites!

Slice of Easy Pecan Pie with whipped cream on top

Easy Pecan Pie

Pecan Pie, Pumpkin Pie and Apple Crumb Pie have been staple Thanksgiving desserts for as long as I can remember.  I always have a hard time deciding which pie I want (LOL, who am I kidding, we all know I’m having them all!).

If you haven’t had pecan pie before, you absolutely must try it!  Pecan pie filling is deliciously gooey with a caramelly flavor and toasty pecans, and it’s set in a flaky crust.  This easy pecan pie recipe is rich and buttery and truly like nothing else you’ve ever experienced before!

Easy Pecan Pie on a white plate with whipped cream on top

How to Make Pecan Pie

If you’ve never made pecan pie, don’t let the thought of it scare you. It takes just minutes of prep to make pecan pie, and it’s actually one of the easiest pies I’ve ever made!

This pecan pie recipe is literally stir-pour-bake and voila … perfection!

Most pecan pie recipes include corn syrup (or maple syrup) for the pecan pie filling. I really wanted to create pecan recipe without syrup. Instead, I’ve used brown sugar for that delicious caramel flavor and created this easy pecan pie recipe without the corn syrup.

If you would like to add a splash of bourbon to the pecan pie filling, it works perfectly in this recipe, simply add about 2 tablespoons of bourbon and increase the flour to 2 tablespoons.  If you don’t have pecans on hand, I’ve made this pecan pie recipe with walnuts in place of pecans as well!

Pouring pecan pie mix into pie crust

How to Tell When Pecan Pie is Done

You can tell if your pecan pie is done baking if you shake it and it’s a bit wiggly but not wet. Pecan pie should be sightly set but a bit of movement is ok, it’ll set more as it cools.

Pecan Pie Recipe Goes from Easy to Easiest

You can most certainly use your favorite homemade pie crust recipe but I usually buy a refrigerated pie crust.  It makes this pie so easy to make and it tastes just as delicious in my opinion!

This pecan pie is sweet and quite rich so I cut it into 10 (instead of the usual 8 slices). We top it with freshly whipped cream or ice cream for the perfect end to a turkey dinner!

Easy Pecan Pie in pie plate with slice taken out of it

How to Store Pecan Pie

Does Pecan Pie Need to Be Refrigerated?

Like most foods, pecan pie is best stored in the refrigerator for up to a few days.  I personally like to take it out of the fridge about 30 minutes before serving to come to room temp.

Can you Freeze Pecan Pie?

I do freeze Apple Pie frequently and pecan pie freezes just as beautifully! Simply bake, cool and freeze. Ensure it’s wrapped tightly to avoid freezer burn.  To defrost, place the pecan pie in the refrigerator overnight. Once defrosted, we often put it in the oven for  15 minutes or so to warm it and crisp up the crust.

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Slice of pecan pie with whipped cream on top on a white plate
4.85 from 20 votes
Review Recipe

Pecan Pie

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings
Author Holly Nilsson
Pecan Pie is pretty much a required dessert for Thanksgiving dinner and if you have never had it before, you MUST try it!


  • 1 premade pie crust
  • 1 cup brown sugar
  • ¼ cup white sugar
  • ½ cup butter melted
  • 2 eggs
  • 1 ½ tablespoons flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 ¼ cups pecans chopped

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  • Preheat oven to 400°F
  • Whisk eggs in a large bowl and stir in butter. Add in remaining ingredients and stir well.
  • Pour into the prepared pie shell and cover edges of pie crust with tinfoil to prevent them from over browning. 
  • Bake at 400°F for 15 minutes, reduce heat to 350 degrees and bake for an additional 35 minutes. Cool completely.

Nutrition Information

Calories: 468, Carbohydrates: 47g, Protein: 4g, Fat: 30g, Saturated Fat: 10g, Cholesterol: 71mg, Sodium: 212mg, Potassium: 142mg, Fiber: 2g, Sugar: 33g, Vitamin A: 425IU, Vitamin C: 0.2mg, Calcium: 51mg, Iron: 1.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword easy pecan pie, pecan pie
Course Dessert
Cuisine American

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Pecan pie in a dish with writing


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Hi there! Few questions. First time baking a pecan pie…

    If I make the pie crust from scratch, do I have to chill it or pre-bake it before the filling goes in?

    Does it matter what size pie dish I use? I have two that I think are the same size but one is deeper, probably by an inch, than the other one…is a deep dish better/necessary?


    1. Hi Stephanie! There is no need to pre-bake the pie crust it will bake with the pie in step 4. We used a standard pie crust (not a deep dish) and it worked well for us. The pie does puff up a bit while baking but it will deflate as it cools. Happy Cooking!

  2. Hi, it does look easy and hope to try it. For the butter, do you use salted or unsalted? and if unsalted, do you use salt and if so how much? I’ll prob tweak it some w other flavorings but this was my main question.
    thanks3 stars

  3. My wife complains that I never leave a recipe alone and yet she asks me to doctor recipes the way I do. I used Mrs. Smith deep dish pie crusts. Instead of the pecans pieces, I purchased toffee coated pecans from HEB and used them instead. Watch your pie and check for doneness before the full time. The butter in the recipe will soak into the crust and it will turn brown more than you might expect it to. The recipe is great and will be my go to for all future Pecan Pies. Very good pie recipe with no corn syrup. Forget the Pennies, this is a millionaire recipe, that is one hundred million pennies by the way. Thank you Holly for posting your recipe!5 stars

    1. Thanks Mark! So happy you loved this recipe…and your alterations sound delicious. I can see why she asks you to doctor recipes!

    1. That sounds like a delicious idea Heather, unfortunately we have never tried this recipe in mini muffin tins. If you do, we would love to hear how they turn out!

  4. I love this pie – was looking for one with no corn syrup and this one is perfect. I add some chocolate chips to it as well since I am a chocolate lover!

    For a friendsgiving, I was thinking of making this recipe into pecan pie bars to serve more people and to easily cut up the pieces. Have you ever tried this? Do you think I would need to double the filling recipe to fill a 9×13 pan? Thank you in advance!5 stars

    1. Hi Vanessa, we haven’t made this recipe with pecan chips but it should work just fine. Let us know how it turns out!

    1. Hi Karen,
      While I follow this recipe as written, in many desserts you can reduce the sugar by about one quarter without affecting the taste or texture. I hope this helps!

  5. I made this pie at Christmas and it was good, but I have a few questions.

    1. Are you using a refrigerated pie crust that you then place into a glass pie dish, or are you using a frozen pie crust that comes in a metal tin? I made it in a frozen pie crust, but it was also deep dish, so I feel like there was not enough filling to fill it. Maybe I should not have used deep dish?

    2. No matter what I do my pie always rises pretty high in the center. It does fall after it cools, but it creates a layered affect that is not appealing. Am I doing something wrong that is causing this? Does anyone else have this problem? Please help!4 stars

    1. Yes, I generally purchase either a frozen or fresh pie crust and it can go in glass or stay in the metal tin. I didn’t use a deep dish pan. The pie will puff up a bit and then deflate as it cools. It does form sort of a crust but I haven’t had a layered effect so I can’t say for sure what went wrong. Are you using real butter?

  6. Best pecan pie ever !! I’ve never been a big fan pecan pie cause I hated the taste of the Karo syrup in them and I stumbled across this recipe a year ago and started making them this way ! Now everyone requests this pie for any occasion .5 stars

  7. Thank you for this recipe! It worked great for me. The only variation was a shorter time cooking – I am guessing that was because I had a 10″. not 9″ pie pan. I really appreciated the fact that I could use what I already had around the house (did not have to run out to buy corn syrup); used a splash of dark rum with the vanilla. I thought at first that the batter would not fill the 10″crust, but it puffed up and expanded during baking. I used the hints here and elsewhere (not too jiggly) to decide it was done about 8 minutes sooner than the recipe said, and the texture was perfect.5 stars

  8. This recipe has far transcended “pie” to become Food for the Gods !!!!!!!! Delectable, Delightful, DIVINE Other-Worldly, absolutely Heavenly !!! Bless you, Holly. Can’t praise you enough. God must have inspired this !!!!!5 stars

  9. OMG !!! This is the absolute best recipe EVER !!!!! I have not eaten sugar for many years, but this year I visited my son and his lovely wife for Thanksgiving and just couldn’t resist !!! I had a sliver last night with whipped cream, then a full piece for breakfast !!!!! Yes, it is that good. Make more than one and ENJOY !!!!!

  10. This is just like the recipe my mom used to make out of an old, old cookbook she had. She would have been in her late 80s. I’ve made it for over 40 years now. It comes out perfect every time!

  11. This pie looks so good I can’t wait to make it! The question I have is the placing of the pie crusts. Oh the 1st one do you take it out of the pie pan it came in and place it upwards and the 2nd one is downward?

  12. I used this recipe because I was curious to know how it would taste without corn syrup.   Omg. It turned out perfect. This will definitely be my “go to” recipe 5 stars

  13. Just saw this recipe and I am baking it as I write this. I ran out of Karo, but needed to make another pie. I was so happy when I came across your recipe. I have been baking for many years and this is a Thanksgiving “must have” every year (and besides that it is my son’s favorite). Can’t wait to try it.!!!

  14. I just found your recipe & will be making it tomorrow for Thanksgiving. My question isn’t what kind of butter did you use? Salted? Unsalted? I’ve only attempted to make pecan pie one time & that was 17 years ago & it liquified in the car and Karo syrup was all over the seats. So, I’ve decided this year I’m attempting it again for my husband! Thank you very much! 

    1. Oh my gosh, all of that Karo in the car must’ve been such a mess!! I’m sure you’ll have much better luck this year! I use unsalted butter, please let me know how it works out for you!

      1. Hey Holly I used salted butter and it turned out great! Do you use a reg or deep dish pie crust?

  15. Can’t wait to make this. When you say white sugar. Do you mean like granulated sugar, or confectioners powdered sugar? Also did you use light or dark brown sugar? 

  16. Hey there’s! This looks delish! I wondering if I could make the filling, freeze it, thaw it, and then bake it in the pie crust? 

  17. I’ve been making this recipe for years…got it from my Mom. After testing lots of pecan pie recipes she said this was the best tried-and-true!!!  Worked for me!!!  I always receive compliments!

  18. Made this pie and it turned out to be the best pecan pie I have ever made.  My hubby wanted me to add just a little of dark Karo syrup and a few more pecans, but taste, texture and look was perfect!  This will be my receipe for now on.

  19. This recipe is perfect. Mine wasn’t soupy. I think the person isn’t baking it long enough. After it is baked it still needs time to set and cool. Pecan pie isn’t a pie that cuts well warm like an apple pie may.

  20. Could I freeze this pie after it was baked? I’m going to be out of town for a pie fundraiser and looking for something I can bake now and freeze. Help!

  21. OMG!!! This recipe rocks! My pecan pies with corn syrup ALWAYS turn out a flop (soupy in the center), I followed this recipe exactly but I did add an extra egg because mine were small. Thanks so much

  22. I hope you see this in the next few hours!

    I’m getting ready to make this pie and wondered how you did the crust. It looks so deliciously crusty and flaky.


  23. I’ve always loved pecan pies and made beautiful, delicious pecan pies. Then, I became allergic to corn and this is the first recipe I’ve found without it. I’m definitely baking it next week.
    Thank you VERY much!

  24. Hi! Just found your mini pecan pie cookies and wondered if this recipe would work for it? Obviously I would have to adjust measurements. Thought I’d ask the pros before it turns into a disaster! :) Thank you. Enjoying reading your recipes :)

  25. I have a dinner planned for next week and this will be the dessert. Thanks for the recipe.

    The Old Fat Guy

  26. I tried this pecan pie recipe and I can truly say…it’s the best pecan pie I have ever tasted! So easy and NO CORN SYRUP!!! Thank you for sharing.

      1. quick question : on the picture we see white cream ou frosting around the pie crust…there is no mention of this in the recipe…can you tell me what it is please? thank you

  27. Really was wanting a pecan pie and had no pecans in the house but had everything else… Decided to “wing it” and see if it was good even without the pecans…. Oh my word! Soooo good! It still set up fine and honestly, not having the pecans in it didn’t really change the taste! Yum yum yum!

  28. I am 58 years old and have made pecan pies for as long as I’ve been cooking but I must say I’m going to try this recipe. Oh my gosh it looks good. I’ll most likely do it like I do the ones with corn syrup, bake in about a 335-340 degree oven until center is set. You can take your fingers and test the center, if it’s not jiggle, it’s done.

  29. Another reason you may get soupy pie is using low fat margarine instead of real butter. Margarine has a lot of water and oil.

  30. My daughter made this pie yesterday it turned out amazing it is a lot like my buttertart recipe I prefer the ones with no syrup.

    1. Because I don’t follow a gluten free diet, I can’t say for sure but hopefully someone here has a suggestion for you!

      1. I used a regular pie shell but I would use a deep dish pie shell next time.. using coconut I think it makes it fuller…

  31. Do you think this would work with broken up hazelnuts? Here in Italy it’s very hard to find both corn syrup AND pecans… But I’ve got about 15 lbs of hazelnuts!

    1. While the flavor would be different, I think that would be delicious! I’d love to hear how it worked out for you!!

  32. Maria….

    Runny pecan pies are usually caused by one of two reasons….or both, I guess….uh uh uh uh

    1. Eggs and butter need to be room temp or higher…I usually melt my butter and let it cool or add it to the sugar first.

    2. Never ever use a a mixer….always hand mix…I usually use a wooden spoon, too.

    Good luck….

    1. I’m thinking of baking pies this weekend in advance of T-giving…can this be stored in the refrigerator for a few days?

  33. This recipe is very similar to the one I have been using for many years. I like the recipe because it does not use syrup and always turns out good for me.

    1. Absolutely! Derby pie is pretty much pecan pie with chocolate chips (Well… and bourbon…). Chocolate and pecans work really well together! :)

  34. What a fantastic pie! It’s just not Thanksgiving unless there is pecan pie! Thanks for linking up with What’s Cookin’ Wednesday!

  35. Pecan Pie is a MUST in our house when it comes to the holidays. I can’t wait to try your recipe. No corn syrup??!! Yes, please!! I’m including this recipe in my special round up going live tonight! Thanks for linking up to Wake Up Wednesdays!

  36. We love pecan pie this looks like a great recipe. Thank you so much for sharing with Full Plate Thursday and hope you have a great weekend!
    Come Back Soon,
    Miz Helen

  37. Your pecan pie looks wonderful! I have made this pie three times now, and always unsuccessfully… it’s always soupy in the middle! My mother-in-law makes an amazing one, so I am determined to master this pie one day!! :) Yours sounds delicious!!!!

    1. Hey,i read your post thought id share what I do and my pies come out great. There not soupy, there thick and I guess dense,I’m not sure how to explain it but there delicious and cut really well. Tonight was my first night making them and I decided to double everything and make two, but I added extra pecans and an extra tablespoon of flour so hope that helps with your soupy problem.

    2. Another reason your pie might be “runny” would be that it isn’t done. An inexpensive oven thermometer will tell you if you are baking the pie at the correct temperature.

    3. Yeah, they really never tell you how to tell when it’s done, well, the middle has to be slightly firm to the touch in the middle. then it’s done. Let me know how this version turns out. I like the syrup method.

      1. All you have to do is jiggle the pie if the center moves you need to keep cooking. When the pie is done the center will be set and not jiggle……..they run because they are under cooked..

    4. You are not cooking your pie long enough…..extend your cooking time 2 mins, then check by giggling the pan if it is not set leave it two more mins….then check continue until it is set. I did the same thing several times and then my mother in law told me you don’t take it out unless it is set..

    5. if pie is soupy/ cook until knife placed in center of pie comes out clean
      you may have to cook it a little longer or lessen the amount of butter by a tablespoon or two

      my grandfather raised pecan trees in southern Ok. 1930–1965 on the Red river. they were the papershell variety. my Mom would make 12 pie crusts and pies at a time for Xmas gifts.
      i do the same only 6 at a time