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!

slice of Homemade Pecan Pie Recipe with a bite taken out

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

  1. PREP CRUST Simply line the pie plate with a single pie shell and set aside.
  2. WHISK Add ingredients (except pecans) to a bowl and whisk.
  3. ADD PECANS Chop and stir in the pecans and pour the mixture into the crust.
  4. BAKE as per the recipe below. It’s literally as easy as pie!

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

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!

A slice of pecan pie in a pie plate

Flavorful & Festive Pies!

Did you make this Homemade Pecan Pie? Leave us a rating and a comment below!

5 from 39 votes↑ Click stars to rate now!
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Homemade Pecan Pie Recipe

Homemade Pecan Pie has a sweet buttery filling with a classic flaky pie crust. It's the perfect holiday dessert!
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings 8 slices


  • 3 eggs
  • 1 teaspoon cornstarch
  • ½ cup white sugar
  • ¼ cup brown 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 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.
5 from 39 votes

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, Pie
Cuisine American
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baked Homemade Pecan Pie Recipe with a title
slice of Homemade Pecan Pie Recipe on a plate with writing
baked Homemade Pecan Pie Recipe and plated slice with writing


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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!

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  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.