This Pecan Pie recipe is literally the best we’ve ever had! 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!

A slice of pecan pie with whipped cream and pecans


A classic pecan pie (along with pumpkin pie) is the perfect Thanksgiving dessert recipe for good reason.

    • PIE CRUST Use homemade or store-bought.
    • EGGS & CORNSTARCH These ingredients give the pie the right consistency and help it set.
    • SWEETENERS Brown sugar, white sugar, and corn syrup are used in this recipe for both sweetness and texture. Either light or dark corn syrup can be used.
    • PECANS I use chopped pecans in this recipe to make it nice and easy (and fuss free). Simply chop and stir them in.

Steps for Making Pecan Pie

How to Make Pecan Pie (overview)

Here is a quick overview of the steps you’ll take. It’s so easy!! (Printable recipe below).

  1. PREP CRUST Homemade pie crust or store-bought work just fine in this recipe. Simply line your pie plate with the crust and set aside.
  2. WHISK Add ingredients (except pecans) to a bowl and whisk.
  3. ADD PECANS No need to fuss with them, simply chop and stir in the pecans and pour the mixture into the crust.
  4. BAKE It’s literally as easy as pie!

Once baked you’ll want to allow lots of time for the pie to cool (at least 2 hours) so this dessert is best made the day before. You can store it in the fridge but we usually cool and keep it on the counter. Top with whipped cream.

How to Tell When Pecan Pie is Done

To tell if pecan pie is done, the edges should be set and the center should appear mostly set but should have a very slight jiggle with a gentle shake.

The pie will be puffed up and will settle slightly upon cooling. It should take about an hour to bake and a couple of hours or so to cool.

A whole baked pecan pie

Time Saving Tips

  • Use store-bought pie crust in place of homemade if desired.
  • Prepare homemade pie crust dough months in advance and freeze. Thaw in the fridge overnight and roll as usual.
  • Purchase chopped pecans to save on chopping.
  • Prepare, bake and freeze the pie up to 2 months in advance.
  • 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 (and most pies) can be made ahead of time. Bake 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. It can

Fridge: Pecan Pie can be stored in the fridge loosely covered with plastic wrap for 3-4 days. Allow it to come to room temperature before serving.

A slice of pecan pie in a pie plate

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!

More Classic Pie Recipes

a slice of pecan pie on a white plate
5 from 21 votes↑ Click stars to rate now!
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Homemade Pecan Pie Recipe

This homemade pecan pie is easy to make. The perfect hoiday dessert.
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings 8 slices


  • 3 eggs
  • 1 teaspoon cornstarch
  • ¼ cup brown sugar
  • ½ cup white sugar
  • 1 cup corn syrup
  • 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 plate.
  • 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.



Purchase chopped pecans to save on chopping.
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.
5 from 21 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 514 | Carbohydrates: 65g | Protein: 5g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 206mg | Potassium: 129mg | Fiber: 2g | Sugar: 53g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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

Course Dessert
Cuisine American

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About the author

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. 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!

  2. Please please do not chop the pecans!! Leave them whole for presentation!! Pie looks way better with big beautiful pecans on top!!

  3. Do I have to use corn syrup in the recipe or can I use something else like maple syrup? Thanks!

    Phlanx’s Marketing Specialist

  4. 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!5 stars

    1. 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.

      1. Should i cover the bottom of the pie plate with parchment or the whole dish – can’t wait to to bake the pie.

      2. 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.

  5. 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.5 stars

    1. 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.

  6. 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.

  7. 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?
    Thanks!S5 stars

    1. Hi Jane, depending on how chocolatey you want your pie I would add up to 1/2 cup of chocolate syrup.