Classic Pecan Pie

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This Classic Pecan Pie recipe is so delicious and super easy to make. Crunchy pecans are poured into a delicious pie crust and covered with a sweet, buttery filling bursting with the flavors of rich dark brown sugar and vanilla. Meet your new favorite pecan pie!

Why You’ll Love This Classic Pecan Pie Recipe

This is the best pecan pie recipe. It’s so easy and by far the tastiest I’ve ever had. It’ll only cost you 10 minutes of active time in the kitchen. Here’s what sets it apart.

  • SO easy to make. Just mix together a few simple ingredients, spread the pecans over the pie crust, and pour the filling over them. Doesn’t get any easier! You can make the pie crust as simple as you like – either store-bought or homemade will work.
  • Rich, buttery flavor. The luscious filling for this pie is unreal. The use of dark brown sugar and dark corn syrup lends a wonderful complexity and depth that I just can’t get enough of. Combined with the richness of the buttery pecans and actual butter, it’s an unparalleled flavor experience.
  • Nostalgia. As the smell of homemade pecan pie wafts through the kitchen, it’s hard not to drift off into a state of nostalgia as fond memories of holidays long past drift into your consciousness.

And, if you love pecan pie any way you can get it, try these unique dessert variations: Pecan Pie Cupcakes, Copycat Crumbl Pecan Pie Cookies, Pecan Pie Cheesecake and Pecan Pie Layer Cake!

Classic Pecan Pie in a white baking pan.

What You’ll Need

This undeniably delicious pecan pie only requires 7 simple ingredients. Here they are. Be sure to scroll to the recipe card below for precise measurements.

Ingredients for Classic Pecan Pie with text labels.
  • Pie crust – I used a homemade crust that I love, but you could also use a store-bought crust for ease.
  • Eggs – The eggs in the filling help it to firm up. Be sure to use large size eggs, not medium or extra large.
  • Dark corn syrup – I really love the richness and extra depth of the dark corn syrup. You could use light corn syrup, but it’s not quite the same.
  • Dark brown sugar – Light brown sugar would also work but you won’t get the same deep, rich flavor.
  • Vanilla extract – Use a high quality brand for the best flavor.
  • Melted butter – Pecan pie is rich and decadent partially due to butter. It also adds to the flavor of the pie.
  • Salt – To bring out the flavors in the pie.
  • Pecan halves – A must for pecan pie.
A slice of Classic Pecan Pie in a white plate next to a fork.

How to Make Pecan Pie

This is one of the easiest pies to make. Here’s a quick look at how to do it. For more thorough instructions, scroll to the recipe card below. Happy baking!

  • Prep. Spread the pie crust into a 9-inch pie pan, crimp the edges, and chill in the fridge until you’re ready to fill it. Preheat the oven to 425°F.
  • Make the filling. Whisk together the eggs, dark corn syrup, dark brown sugar, vanilla, butter, and salt.
  • Assemble. Spread the pecans over the pie crust and pour the corn syrup mixture over them.
  • Bake. Bake for 10 minutes, then reduce the oven temperature to 350°F and bake for another 10 minutes. Add a pie crust shield and bake the pie for another 15-20 minutes.
  • Cool. Allow the pie to cool for 1 hour on a wire rack before chilling in the fridge for 4-5 hours.

Tips for Success

Now that you’ve stumbled upon the best pecan pie recipe ever, it’s time to go over some tips and tricks that will help you execute it perfectly.

  • Temperature. This recipe is unique in that you start baking the pie at one temperature and then reduce it after 10 minutes. Why? The high temperature in the beginning is necessary to help the crust set up but then you have to remember to reduce it, otherwise, the pie will burn.
  • Use a pie shield. 20 minutes into baking, you will want to arrange a pie shield over the pie to ensure that the crust doesn’t burn while the filling finishes cooking. No pie shield? Tenting the crust with aluminum foil will also do the trick.
  • Chill. While you can enjoy this pie before you chill it in the fridge, the filling will be a good bit softer and harder to serve. Chilling it in the fridge for a few hours allows it to firm up, making it much easier to manage. Feel free to serve it closer to room temperature though.
  • Toast your pecans. Although it’s not necessary, I love toasting my pecans before I add them to the pie. You can toast them in the oven for a few minutes or add them to a large pan and cook over medium-low heat, stirring occasionally, until golden brown. They will develop a wonderfully rich, buttery flavor.
A slice of Classic Pecan Pie on a white plate with a bite removed with a fork.

Serving Suggestions

This homemade pecan pie is wonderful as is, but it plays really nicely with other sweet treats as well. Here are some of my favorite things to serve it with.

How Can You Tell When Pecan Pie Is Done Baking?

You’ll be able to tell when your pie is ready to come out of the oven when the edges are set and the center is nearly set but still a tiny bit jiggly. It will firm up as it cools and then even more when it chills.

Can Homemade Pecan Pie Be Prepared in Advance?

Totally. It actually gets better as it chills. The flavors meld and the pie firms up nicely, making it more easily sliceable. Prepare the recipe from start to finish up to 2 days before you intend to serve it. You can even make it and freeze it up to 3 months in advance if you’d like. Check out the section below titled “Proper Storage” for more information.

Classic Pecan Pie in a white baking pan with a slice removed.

Proper Storage

  • Refrigerator. Once the pie has chilled for a bit, go ahead and wrap it in a double layer of plastic wrap. If you already sliced it, arrange the slices in a single layer in an airtight container. Store the pie in the fridge for up to 4 days.
  • Freezer. Pecan pie freezes and thaws really well. Once it has firmed up in the fridge, wrap the pan in a double layer of plastic wrap. You could also wrap individual slices in a couple of layers of plastic wrap and seal them in an airtight container. In either case, store the pie in the freezer for up to 3 months. Allow it to thaw in the fridge before serving.

More Holiday Pie Recipes

Don’t let your pecan pie get lonely on the dessert table. Whip up one (or several) of these other favorites as well!

Watch How to Make Pecan Pie

Read Transcript

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A slice of Classic Pecan Pie on a white plate.

Classic Pecan Pie

  • Author: Lindsay Conchar
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 10-12 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Pecan Pie recipe is a classic! With a delicious pie crust, plenty of brown sugar & lots of pecans, you’ll come back to this recipe time and time again.


  • Refrigerated or homemade pie crust
  • 3 large eggs
  • 1 cup (240ml) dark corn syrup
  • 3/4 cup (168g) dark brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup (56g) butter, melted
  • 1/2 tsp salt
  • 2 cups (200g) pecan halves


  1. Place the pie crust in a 9 inch pie pan and crimp the edges. Put the crust in the fridge while you prepare the other ingredients. Preheat the oven to 425°F.
  2. In a large bowl, whisk together the eggs, dark corn syrup, dark brown sugar, vanilla, butter and salt.
  3. Put the pecans in the bottom of the crust in an even layer.
  4. Pour the corn syrup mixture over the pecans, which will then float to the top.
  5. Bake the pie for 10 minutes, then reduce the oven temperature to 350°F.
  6. Bake for another 10 minutes, then add a pie crust shield (or aluminum foil) to keep the crust from browning too much.
  7. Bake the pie for another 15-20 minutes.
  8. When the pie is set around the edges and the center is set but still jiggly, remove the pie from the oven and set on a wire rack to cool for about 1 hour, then refrigerate until firm, 4-5 hours.
  9. Pie can be made 1-2 days ahead and refrigerated until ready to serve.


  • Serving Size: 1 Slice
  • Calories: 346
  • Sugar: 30.7 g
  • Sodium: 274.1 mg
  • Fat: 19.7 g
  • Carbohydrates: 42.2 g
  • Protein: 3.7 g
  • Cholesterol: 46.5 mg


About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29