This homemade pecan pie recipe is, without a doubt, one of my favorite pie recipes!
It is incredibly easy to make; simply whisk the ingredients, add chopped pecans and pour into the crust. The results are a perfectly sweet buttery pecan filling in a flaky crust.
Top this pie with whipped cream for serving. Perfection!
Our Favorite Pecan Pie Recipe
This classic pie is a Thanksgiving staple for good reason.
- This homemade pecan pie is a crowd-pleaser, perfect for holidays and special occasions.
- Prep is surprisingly fast and doesn’t require a lot of ingredients.
- It’s rich, decadent, and delicious!
- It can be made ahead or even frozen until ready to serve.
Ingredients in Pecan Pie
Pie Crust – Use homemade flaky pie crust or purchase a pre-made crust to fill with this delish pecan pie filling.
Eggs & Cornstarch – Eggs and cornstarch are added to help the pie set up to just the texture.
Sugar – Brown sugar and white sugar add sweetness, while corn syrup gives that gooey consistency we love in a traditional pecan pie recipe. Together these three create a delicious caramel-like flavor. This recipe can use light or dark corn syrup or even maple syrup in place.
Pecans – Use chopped pecans in this recipe to make it nice and easy (and fuss-free). Simply chop and stir.
Pecans – Use chopped pecans in this recipe to make it nice and easy (and fuss-free). Simply chop and stir them in!
How to Make Pecan Pie
- PREP CRUST Simply line the pie plate with a single pie shell and set aside.
- WHISK Add ingredients (except pecans) to a bowl and whisk.
- ADD PECANS Chop and stir in the pecans and pour the mixture into the crust.
- BAKE as per the recipe below. It’s literally as easy as pie!
How to Make Pecan Pie Ahead of Time
Once baked, allow at least 2 hours to cool, this dessert is best made the day before.
Pecan pie can be stored at room temperature for 48 hours. You can also store the baked and cooled pie in the fridge, lightly covered with plastic wrap, for up to 4 days. Bring it to room temperature before serving.
To Freeze Pecan Pie, bake and cool completely. Freeze the baked pie for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
As with most pie recipes, this is delicious topped with freshly whipped cream, a scoop of vanilla ice cream, or a splash of heavy cream overtop!
Flavorful & Festive Pies!
Did you make this Homemade Pecan Pie? Leave us a rating and a comment below!
Homemade Pecan Pie Recipe
- 3 eggs
- 1 teaspoon cornstarch
- ½ cup white sugar
- ¼ cup brown sugar
- 1 cup corn syrup
- ⅓ cup butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups pecans chopped coarsely
- 9 inch pie crust unbaked
- Preheat oven to 350°F.
- Make pie crust and line a 9" pie pan.
- Place eggs in a medium bowl and whisk until well combined, whisk in cornstarch. Add sugar, brown sugar, corn syrup, butter and vanilla. Mix well.
- Stir in pecans and pour into prepared pie crust.
- Bake pie 55-65 minutes, or until filling is set. Cool completely, at least 2 hours.
- Either light or dark corn syrup work in this recipe.
- Purchase chopped pecans to save time.
- Line a pan with parchment if you have it, this makes for easy clean up if you have any drips or spills.
- This pecan pie recipe can be made ahead of time. Bake and cool. Loosely cover and store at room temperature for up to 48 hours.
- If you’d prefer, bake and cool completely. Freeze the baked pie for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I made this pie yesterday. Since I did not have cornstarch; I substituted 2 teaspoons of plain flower. My husband said it was the best pecan pie I have ever made! Keeping this recipe!
Thank you for the Recipe’s they are great.
Joan E. Yowell Absecon, NJ
So glad you’ve enjoyed them Joan!
Please please do not chop the pecans!! Leave them whole for presentation!! Pie looks way better with big beautiful pecans on top!!
Just saw your recipe Holly for Pecan Pie! Wow! Thanks it would b fab.
Happy Turkey Day, 11.26.2020!
Happy Thanksgiving to you and your family too Diane!
Yumm Pecan Pie!! Sickening sweet & sooooo delicious!
Do I have to use corn syrup in the recipe or can I use something else like maple syrup? Thanks!
Phlanx’s Marketing Specialist
I’ve only tried this recipe with corn syrup. I have another recipe without corn syrup here.
I made it yesterday without corn syrup and it was amazing! My husband loved it too.
I was invited to a dinner party this weekend on the one condition that I brought this pie with me! It is so delicious and so easy to make!
Do you leave the parchment paper in the dish when you bake the pie ?
Hi Linda, we do leave it in. It helps to prevent the pecan filling from cooking to the pie plate if any was to leak through.
Should i cover the bottom of the pie plate with parchment or the whole dish – can’t wait to to bake the pie.
Hi Linda, you can do either, but we like to line the entire pie plate.
Thanks Holly – pie turned out perfect. I have 250 cookbooks, I now go to your recipes so much faster and GREAT results every time – no CB every printed that helpful idea – Thanks again.
I’m so glad you’ve loved them Linda! Thank you!!
Is this a deep dish or regular?
Hi Jackie, this was made in a regular pie plate.
Is this for a deep dish or regular pie?
This fills a regular pie crust.
Thank you Holly and thanks for all the great recipes.
Looks yummy! What do you saute the pecans in? Can’t wait to try. I’ve tried several of your recipes and they have never failed me, all of them are so good.
Aw thank you Bren, so glad you’ve enjoyed them. I cook the nuts in a dry non-stick pan just until they’re fragrant.
Made this pie and ended up making two more! Everyone loved it and kept asking for more! Thank you!!
That is awesome Samantha! So happy to hear that.
I LOVE PECAN PIE
Oh my gosh, me too Michael! It is one of my favorites.
Brings back memories of home
So happy to hear that Rick!
I like all your recipes.
Thank you Anita!
Never put Vanilla in a Pecan Pie it will taste much better. You get the full flavor of the Pecan and filling.
All I use in my Pecan Pies 1/2 cup Dark Karo, 1cup regular Sugar, 3 whole eggs 1/4 Butter mix well. 1 1/2 cups both chopped and full on bottom crust. They will float to the top. Bake at 350 until knife stuck in midale comes out clean. Have been baking the pie this way for 65 years and everyone wants my recipe.
Thanks for sharing Patty! That sounds delicious.
The recipes looks amazing going to try them as soon as possible
So happy to hear that Carol! Can’t wait for you to try it.
This pecan pie recipe looks yummy and it’s my husband’s favorite!
Just wondering tho….does it matter if you use dark or light corn syrup?
Dark and light corn syrup can be used interchangeably. Enjoy!
If you use chocolate chips, how much do you add?
Depending on how much chocolate-ly flavor you want I would add up to 8 oz of chocolate chips. Similar to our chocolate pecan pie bars.
Thank you! I’ve been wanting to try this!
Hope you love it Lori!
How much chocolate syrup should I add to pie?
Hi Jane, depending on how chocolatey you want your pie I would add up to 1/2 cup of chocolate syrup.