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This easy pecan pie recipe is a classic Southern dessert. Sweet and salty pecan filling in a flaky pie crust makes this a family favorite for Thanksgiving, Christmas, and all year!
Looking for more pies for your Thanksgiving dessert table? I think you’ll also love my sweet potato pie, apple pie, and coconut cream pie!
This homemade pecan pie recipe comes from family recipes passed down from my husband’s grandmother and my own grandmother. It is so quick and easy to make that I remember my grandmother letting me help her make it when I was a child. I think once you try it, you’ll see why it is a must-make dessert recipe in my family.
Easy Homemade Pecan Pie
This pecan pie recipe is such an easy pie recipe that I turn to it not only during the holidays. It is quick and easy, can be mixed together in a single mixing bowl (no mixer required!), and has such incredible flavor and texture!
What We Love About this Recipe
- Flavor and Texture. Nutty pecans in a rich, buttery, caramel-like pie filling sit inside a perfect, flaky homemade pie crust. Yum!
- Simple Ingredients. With only seven ingredients in this pie filling, which include salt and vanilla extract, it’s easy to enjoy the pie’s simple, buttery, nutty goodness.
- Easy recipe. This recipe comes together quickly and easily. Stir the pecan pie filling together in a mixing bowl and pour into the pie crust and bake.
What is Pecan Pie?
Pecan Pie is classic old-fashioned Southern baking at its best. It is made with simple ingredients, including pecans, butter, sugar, and eggs.
This easy recipe is a great pie recipe for beginning bakers as well as the most skilled cooks!
How to Make Southern Pecan Pie
Making this pecan pie is so easy. You simply mix together your sugar, eggs, syrup (corn or maple), melted butter, vanilla extract, salt, and pecans.
Then, pour your pecan pie filling into an unbaked pie crust. I prefer to use my homemade pie crust for the flavor and flaky texture, but in a pinch, you can also use your favorite store-bought pie crust.
Notes about the Ingredients for Pecan Pie
- Granulated Sugar – I use a bit less sugar than the original recipe has, but with the syrup, the pie filling is sweet enough.
- Eggs – I use large eggs that I have allowed to reach room temperature for about 30 minutes. The room-temperature eggs blend more smoothly into the other ingredients in the pie filling. The eggs help hold the filling together and give it structure.
- Light Corn Syrup or Maple Syrup – You can use either one. The corn syrup is more neutral in flavor. Maple syrup gives the pie a distinct maple flavor that I find delicious. Our grandmothers’ recipes used corn syrup, but I love the flavor that all-natural maple syrup gives to this pie.
- Melted Butter – Get butter to just-melted, not boiling, so it won’t affect the eggs in the mixture.
- Vanilla extract – I use my homemade vanilla extract, but you can also use another pure vanilla extract.
- Salt – The bit of salt enhances the sweetness and the nutty pecans.
- Pecans – Use pecan halves or pieces based on what is available and your preference.
Serve with vanilla ice cream, whipped cream, or plain. It is delicious any way that you serve it!
How to Tell if Pecan Pie is Done
Internal Temperature – The center of the pie should register 200º F when checked with an instant-read thermometer.
Slightly Springy in Center – If you touch the center of the pie, it should slightly spring back to the touch. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven and not overbaked or underbaked.
Note: It will continue to become more firm once removed from the oven and cools.
How to Store and Freeze Pecan Pie
To Store. Prepare the pecan pie and allow it to cool. Store it covered in the refrigerator for 3 to 4 days.
To freeze. Prepare the pecan pie and allow it to cool. Wrap the pie plate entirely in foil and place it into a freezer-safe zip-top bag. Freeze for up to 3 months.
To serve. Thaw the pie in the refrigerator overnight, then slice and serve as normal. It’s delicious cold from the refrigerator, but you can reheat it if you wish.
Should You Toast the Pecans?
No, there is no need, and I recommend that you do not toast the pecans! That is what makes this recipe such an easy pie recipe! As the pie bakes, the pecans rise through the filling and form a crispy, glistening, nutty topping for the pie. I’ve found that the pecans taste overcooked if toasted before making the pie.
How Do I Keep Edges from Over Browning?
You may place a loosely tented piece of foil over the top for the last few minutes of baking to prevent the edges of the crust from becoming too brown.
Does Pecan Pie Need to Be Refrigerated?
Yes. According to the USDA, the pie needs to be refrigerated for food safety because of the eggs in the recipe. Do not leave it out for over 2 hours without refrigerating it.
You may also enjoy our Pecan Pie Bars or Pecan Chewies if you love pecans as my family does! Delicious!
More Favorite Southern Desserts
Here’s my family’s easy Pecan Pie Recipe. It indeed makes the BEST Pecan Pie! I sure hope you love it as much as we do!
Best Pecan Pie Recipe
- Instant Read Thermometer optional
- ½ cup granulated sugar
- 3 large eggs
- 1 cup light corn syrup or maple syrup
- ½ cup butter melted
- 1 teaspoon vanilla extract
- pinch salt
- 1 cup pecan halves or pieces
- 1 unbaked pie crust
- Preheat oven to 350º F.
- Add granulated sugar and eggs to a large bowl. Whisk together until well-combined. Add in syrup (corn or maple), melted butter, vanilla, and salt. Stir in pecan halves and pour into the unbaked pie crust.
- Place in oven and bake 45 minutes to 1 hour, depending on your oven. A piece of foil may be placed over the top for the last few minutes of baking to prevent the edges of the crust from becoming over-brown.
How to Store and Freeze Pecan PieTo Store. Prepare the pecan pie and allow it to cool. Store it covered in the refrigerator for 3 to 4 days. To freeze. Prepare the pecan pie and allow it to cool. Wrap the pie plate in foil and place it into a freezer-safe zip-top bag. Freeze for up to 3 months. To serve. Thaw the pie in the refrigerator overnight, then slice and serve as normal. It’s delicious cold from the refrigerator, but you can reheat it if you wish.
How to Tell if Pecan Pie is DoneInternal Temperature – The center of the pie should register 200º F when checked with an instant-read thermometer. Slightly Springy in Center – If you touch the center of the pie, it should slightly spring back to the touch. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven and not overbaked or underbaked.
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Sweet memories! I wish you had shared a photo of her too! Btw…my mama would be 100 this year and oh how I miss her!!!
Definitely a favorite pie of mine. Yum!
Love the stories about your family….this one is a classic! So is the pie, beautiful. Thanks for sharing your life and recipes!
Aren’t family recipes the best?! I love them and the stories that go with them. Pinned.
What an incredible way to keep the memories alive! Love this pie and your story even more!
want!! Looks amazing!
Is there anything I can replace the corn syrup with such as light molasses? My entire family (as well as dozens of other people I know) get the most awful allergies to it. And for myself I’d like something a little less processed as well.
Hey 1cup sugar dissolved in 1/4cup hot water is one subtitute for light corn syrup hope that helps
Date syrup! Use one or one and a half cups of date syrup. Soak dates in some water several hours. When softened pour dates and water in processor and process or in blender.
Never heard of doing this. Will have to try the date syrup!
H E L P! I need to know how to tell when the pie is done, there is a lot of time between 45 min and an hour. I’m getting ready to make this pie right now but I’m a but nervous, I’ve never made one before and I’m not sure if I’m going to know when it’s done.
You’ll want to make sure that the center of the pie does not jiggle a great deal when you move the pie pan slightly. If it does, leave it in the oven for about 5 more minutes and test again, repeating every 5 minutes or so until it just barely has any movement in the middle. It will continue to firm up once removed from the oven and cools. Also, if you touch the center of the pie, it should slightly spring back to the touch. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven and not overbaked or underbaked.
Pinned it! Thank you!
What size pie shell are you using, 8 inch, 9 inch?
I’d be so game to have this pie for breakfast this morning!!
Sorry, but I can’t find the recipe for the crust.
I’ve included the pie crust recipe link here: https://addapinch.com/cooking/pie-crust-recipe/
I followed the directions and baked the pie until it didn’t jiggle. After taking it out of the oven, the top solidified, but when I went to cut into it (after 1/2 hour), it looked runny. I did keep adding time until it was no longer jiggly. Any suggestions? I am still rating this because the pie does smell wonderful.
Sue, the pie continues to set as it cools. Let it sit for about 2 hours before cutting so it is completely set.
What size pie pan are you using? 8? 9? 9.5? 10?
What do you recommend baking temp and time for high attitude, like living in CO
I love pecan pie. Recipe looks so good and saw the replacement for Corn Syrup, from a comment. That was very handy too. Will make this this week.. Thank you
This is so good and quick to make. Right after the pie came out of the oven I sprinkled chocolate chips on top which melted to add more calories!
Sounds delicious Kay! xo
I’ve always loved pecan pie! This one is so delicious and so perfect with the homemade pie crust!
Sweet story about the heritage of this special pie in your husband’s family!
Thanks for sharing!
This most definitely is the best pecan pie I’ve ever made (and I’ve made quite a few over the years). It is buttery and nutty and perfectly sweet. It’s my favorite Thanksgiving desert and is requested by my sister-in-law who is from the south. I’ve made this recipe in the middle of July too because it’s so darn good!! Thank you, Robyn. I love all your recipes.
So happy to hear that you enjoy this too, Terry Ray! Thanks!
This pecan pie recipe looks wonderful. I’ve got a vegan guest for Thanksgiving and am wondering if you or one of your fans have made this with vegan butter substitute. Thank you Robyn for sharing your recipes!
This is a lovely pie! Easy to make and delicious. I made a few adjustments…I doubled the pecans, 25 minutes of covered crust and next time I will use less sugar. I recommend this recipe with love!
Thanks Debra! xo
The replacement of maple syrup instead of corn syrup , is that “real” maple syrup or the fake stuff we all grew up on?
Real maple syrup if you use that. Hope you enjoy it, Melissa. Thanks!
How much granulated sugar? It is not showing up in the recipe for me. Thanks! I had a Mimi that was a wonderful baker, so it was this recipe for me…
It’s 1/2 cup. I hope you enjoy it! Mimi’s are very special, aren’t they? Thanks! xo
What size pie plate did you use? Thanks for your help.
It’s a 9 inch pie plate. Enjoy it, Robin!
This recipe called for WAY too much butter. Came out watery and did not solidify.
My husband’s grandmother’s recipe does use more butter than a few other pecan pie recipes that I’ve tasted, but it definitely lends to the amazing flavor of the pie. If your pie was watery and did not solidify, it sounds like it needed to bake longer. To test if the pie is done, when you open the oven and touch the pie plate, if the center of the pie has movement, you’ll want to continue baking in 5 minute intervals until the pie has baked in the center.
I baked 45 minutes and it still looked very runny I did follow all directions so now thanksgiving is here and I’m worried I will have to bake again any suggestions?? Also could it be all the butter?
This is the first time ever I made pecan pie… never thought pecan pie could be good… how wrong… this was a killer recipe… so moist, so good and so easy!!! Thank you for an incredible recipe.. definitely a keeper and a new family heirloom!!!
I am thrilled to hear that your family enjoyed it too, Agnes – and that it will be a part of your family traditions too! Thank you so much! xo
My first pecan pie. Turned out great. I used 3/4 corn syrup, and 1/4 real maple., and a few more pecans than listed. I usually don’t like pecan pies because they are too sweet (to me), but this one was just right. I forgot to set a timer, so I just used the “jiggle” test suggested, and it worked. I suggest that you put it in the fridge and not sample it until the next day because it will firm up. Thanks for the recipe!
How wonderful to hear this, Paul! I’m so happy you enjoyed it! Thanks!
I made this recipe for a holiday party at work. I was super simple to put together…but think I cooked it a little too long because the crust got a little stuck to the bottom of my pie plate, but everyone raved over it and that is saying a LOT. Hands down the best pecan pie ever…but next time I have to figure out the whole crust thing!
So happy that everyone enjoyed it, Maggie! It’s one of our family favorites. I’m not sure why the crust stuck and you may have done this, but just make certain to prepare the pie plate by buttering it ahead. Thanks so much! xo
I love this pie. It truly was the best pecan pie I’ve made (I’m from South Carolina and know something about pecan pie).Thank you for the recipe.
Thanks so much Rebecca! xo
Love this recipe… Made it today for my girlfriend’s grand daughter. I tried a piece absolutely delicious. Thank you for sharing your grand mother’s recipe
Thanks so much Dennis! I’m so glad you enjoyed it!
This is the third time I am making it. Yummy. I just added some rum.
So glad you like it!
Hello… is there a way to make this without eggs? Thank you
You could try using 1 tsp baking soda, and 1 tbsp vinegar mixed to substitute 1 egg.
This turned out perfect.My boyfriend said it was the best pie he’s ever had.🥰
Thanks, Mollie. That is high praise from your boyfriend! So glad you both loved this pie.
I toasted the pecans VERY lightly in smoked sea salt! Just a pinch. Used real maple and corn syrup mixed. Used golden sugar. Family loved it so much, I had to triple the recipe for thanksgiving! Lol. Thank you so much!!!!
Thanks, Sherry. So glad everyone loved it so much!
It is a plus when your husband says it tastes better than his mom pecan recipes. We loved it.
That is awesome, Jena.
I’m not sure I have a preference, Linda. If you like the taste of maple syrup, you will love the pie with it, too.
Thank you for the receipt
I would love to try this recipe.
I absolutely LOVE this recipe! I make tarts as opposed to a pie …. Always a hit ♥️♥️
Thanks, Gloria. I love this recipe made into tarts, too.
I made this and it taste great! But my filling wasn’t smooth? It was gel like and bits of lumpy pieces? Any ideas?
Kristen, it sounds like the ingredients were not mixed thoroughly. Before you add the pecans, make sure all ingredients are fully combined and the filling is smooth. After the pecans, stir the filling again until the pecans are thoroughly combined with the other ingredients. I hope this helps.
I have Lyle’s golden syrup. Can I use this in place of corn or maple syrup?
I’m sorry, Sally, but I have not used Lyle’ golden syrup in this pie. Maybe someone else on here has and can tell you how it turned out.
Never had much luck with pecan the middle has been real runny you gave me a answer for what I have been doing wrong got to try it with my thermometer thank you for the advice
I hope that helps, Betty! xo
Omg, I have been using this recipe for 37 years! My late mother-in-law shared it with ne. It was her mother’s recipe! This is the first time I’ve ever seen anyone else use this recipe, that I hadn’t shared it with!
How neat is that?! Isn’t it amazing? Do you make yours with maple syrup or corn syrup? If you’ve not tried maple syrup in it, try it sometime.
This pecan pie sounds delicious! I was wondering if you thought it would work to use 1/2 cup light corn syrup and 1/2 cup of maple syrup? Our friends in Michigan give us maple syrup every year. It’s not very thick, in fact it is a little runny, but the flavor is awesome!
Judy, I think the pie would be delicious with a half cup of each of the light corn syrup and the maple syrup. I think the maple syrup gives the pie an amazing flavor. Hope you enjoy!
I made it with maple syrup. This might be the easiest pie I have ever made. Looking forward to eating it again the day after Thanksgiving when we enjoy everything again left over!
It seems to me that the pie is better the second day so I hope you do enjoy it again today. Thanks, Audrey!