Pecan Pie

Traditional pecan pie recipe using fresh pecans, molasses, corn syrup, brown sugar, and eggs.

Ingredients

  • 1 9-inch pie shell, frozen or chilled for an hour if freshly made. (See pie crust recipes.)
  • 1 3/4 cups pecans, coarsely chopped
  • 2 eggs, slightly beaten
  • 1 cup light corn syrup
  • 1/4 cup brown sugar
  • 1 Tbsp molasses
  • 2 Tbsp melted butter
  • 2 Tbsp flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla

Method

pecan-pie-1.jpgpecan-pie-2.jpg

1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. (No need for an electric mixer, you can mix by hand.) The pecans will rise to the surface of the pie.

2 Bake at 375°F for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

3 Remove from oven and let cool completely.

Serves 8.

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Comments

  1. ginny

    Okay, that was very, very easy to put together, and I took a picture of the results and posted it on my blog. The only thing I forgot was to put some whole pecans on the top as a garnish. I was lucky to find fresh ones with good flavor, and the pie looks like it’s supposed to look, so we only have to wait until after dinner to find out if I did it right.

    Also, I threw a dollop of molasses in the mix for my pumpkin pies, because I saw that mentioned somewhere else. We’ll see how those turn out as well.

  2. deb

    Elise, I had to let you know that I made the pecan pie using your recipe and it was fabulous! Best pecan pie I’ve ever tasted and I’m going to make it again to take to Mom’s for Christmas but will double the recipe for two pies. Thanks again for sharing your recipe. It’s a keeper :))

  3. raquel

    I made this yesterday. My first pecan pie and it turned out beautifully. I followed the pie crust tutorial and was so pleased with the result.
    I wasn’t a fan of pecan pie until the smell filled my whole house, making my guests ooh and ah.
    Thanks again, Elise.

  4. Tina

    Mmmm…. this pecan pie was delicious and SO easy to make! The molasses is a very interesting twist. I was browsing the internet for the “perfect pecan pie” recipe for Thanksgiving and cringed every time I saw one cup of corn syrup and one cup of sugar on the list of ingredients. I love your site and should have known to look here first! :-)

  5. jonathan

    Love it. May try substituting the vanilla with a little bourbon….I do declare (how “Southern” of me).

    I’ll bet some chocolate would be nice, too.

  6. Christine

    Hi Elise,
    I’d love to make this pie but can’t tolerate corn syrup. Do you suppose the recipe would work if the corn syrup was omitted entirely?
    Thanks.

    Hi Christine, great question. I have no idea how it would work if you omitted the corn syrup. Corn syrup is an invert sugar that has wonderful baking properties, which is why it is called for in recipes like this. You might try looking up corn syrup substitute in Google and seeing what people recommend. Or, as another commenter suggests in a Canadian recipe, you might substitute the corn syrup for maple syrup. If you do, add a couple more tablespoons of flour to the filling mix. ~Elise

  7. Leslie

    Hi! I love your website. It’s one of my goto’s for recipes and ideas. I loved this pecan pie when I made it, but because it has so little sugar, I garnished it with some coarsly chopped pecan pralines. it was WONDERFUL! I also added a dash of maple extract so that the pralines and pie would marry well (I use the extract6 in my praline mixture)

  8. Lynne

    This did turn out quite well. I think I overcooked it a bit so do watch it. I didn’t chop the pecans as they were small. I would make it again!

  9. Christian

    I liked the idea of having a less sweet pecan pie. I didn’t have quite enough corn syrup so I substituted in some sugar free pancake syrup, the pie came out wonderfully! My husband took it to work and the guys said pecan pie is too sweet to eat, but once they tried it, they were very impressed! I am passing this recipe on to other family members! Thank you for such an enjoyable recipe!!!!

  10. allyson

    I just wanted to add another thumbs up for this pie. I made it for my family last night (super easy!) and everyone Loved it. I Absolutely love that it’s not super sweet.

  11. arusha

    Can I substitute corn syrup with something else? We do not get corn syrup here.

    what is mollasses? please explain. how does it look?

    thanks

  12. joann

    I have not been making pecan pie very long and every expierenced person says you must bake till it does not shake this drives me crazy , is this really true?

    Don’t know about that. My pecan pie wiggles a bit when I take it out of the oven, sort of like jello. I think a little wobble is to be expected. ~Elise

  13. Lori

    Pecan Pie:

    No doubt this recipe will produce a perfect pecan pie, but I have experimented and would like to share my recipe with others on this fabulous website. Here in Quebec, we are producers (and connesuoirs) of all sorts of maple products.

    Pecan Pie, Quebec-Style

    1 cup Grade A maple syrup*
    2 cups chopped pecan pieces
    4 level tbsp flour
    2 eggs, beaten
    1 tsp vanilla

    Whisk the syrup and flour together to get out the lumps. Add the remaining ingredients.

    Pour into a 9” shallow pie shell, whether homeade or bought.

    Bake at 350 degrees F for about 40 min. The filling should rise and when jiggled, the pie should feel solid. Extra attention should be made not to burn the pecans by over-baking.
    * inferior / lighter syrups won’t taste right-the syrup should be a golden brown colour

    Enjoy!!

  14. DawnsRecipes

    I can’t believe I haven’t commented on this recipe yet! I made this for my Dad last year at Thanksgiving and wanted to make it for him again. He loves pecan pie, and this has to be the best version there is! I’ll be making it for him again this year.

    Thanks!

  15. Denise

    I’ve never made a Pecan Pie, but have already printed this one out to make for Thanksgiving.
    I have this beautiful glass, fluted tart dish and was wondering if I could use that instead of a regular pie pan?

    As long as the glass is ceramic or pyrex, it should work. Un-tempered glass could more easily crack with the high oven temperatures. ~Elise

  16. Alaina

    WOW! I made your recipe instead of our usual pecan pie recipe that called for 2 cups sugar and 1/3 cup butter, and it made the world of difference in flavor. I didn’t realize all this time with my old recipe that I wasn’t tasting the pecans, all I was tasting was sugar! I give this recipe 5 stars, 6 if I could :)
    PS- it was such a hit at Thanksgiving I had to e-mail your URL to 3 people that fell in love with pecans all over again

  17. charlotte

    After having numerous tries at making a good pecan pie we happened on your recipe and made one and I must say it was the best we’ve ever made and is as good as any I’ve ever tasted. We only had the dark Karo and and it was very good. Can’t wait to make one with the light Karo to see if it comes out with a lighter colored filling. Thumbs up to anyone wanting to try this. If you can’t make a good one with this recipe you might want to try making a cake and give up on the pies.

  18. Carly

    I’ve made this pie for the past few years for Thanksgiving and Christmas for my family. It is, by far, the best pecan pie that any of us have ever had. I do add a tiny bit of dark rum along with the vanilla, which we all love. This pie is AMAZING!!!

  19. Ashley

    I know I am way late on posting but I made this pecan pie with my Husband in mind. He does not like super sweet pecan pie. To my surprise my Father raved about how it was as good as the pecan pie he remembered my Grandmother making.
    Later he told my older sister that hers was good but mine was better =)

  20. Trish

    Hi Elise,

    First off, GREAT pie. I made it today, and even my fiance (who claims to not like pecans) enjoyed it!

    That said, I noticed that mine was pretty shallow. Is that usual? I seem to remember the last one I baked being thicker, but that was four years ago.

    Hi Trish, it is a little shallow. If you do try increasing the filling ingredients, please let me know how it works out for you. ~Elise

  21. Dunja

    Super delicious Pecan Pie. I made this recipe last Thanksgiving and it was so awesome, best Pecan Pie I have ever had and I had a lot since I love them so much. Less sweet but real proof that less is more!

    Also, Lori, I will try your Quebec Pecan Pie, it sounds delicious and I love Maple syrup, I used to go to Vermont on vacation and they have great MS too!

    Another winner Elise, Thanks!

  22. Dunja

    Ok, follow up here. I made the “Quebec Pecan Pie” Lori suggested in this comment section and here are the results.
    IT was super easy to make and it baked great too. The flavor is great but where it comes in for me is the texture, I went exactly by the recipe instructions and the pie looks, smells, tastes great but the texture is a little like gummy. I prefer my PP rather creamy and moist and this one is rather firm and dry. But if you like the texture this way then this pie is a winner too. I think for my part I will stick with Elise’s PP recipe.

  23. Athina

    I have ALWAYS found pecan pie to be sickeningly sweet-not this recipe! The ingredients in this recipe enhance the flavor of the pecans greatly, and the result is a pecan pie to die for!!! You can actually taste the pecans- not that corn syrupy sweetness…

  24. Barbara Diner

    I am wondering if there is any modifications for this recipe to consider for baking it in high altitude?

    Hello Barbara, I do not bake at high altitude and do not have advice to give you on this subject. ~Elise

  25. Elizabeth

    For years we have made a pecan pie with no syrup. It is really good. The pecans just rise to the top.

    1 cup pecan halves
    1 lb (2 1/2 cups) brown sugar
    1/4 cup flour
    1/2 tsp. salt
    1 pie crust (either deep dish or 12″)
    1/2 cup milk
    1 1/2 tsp. vanilla
    3 eggs
    1 stick butter, melted

    Preheat oven to 325 degrees.

    Line pie crust with pecans. Combine sugars, flour and salt. Add milk, vanilla and butter. Beat at low speed. Add eggs 1 at a time. Pour into prepared crust.

    Bake 1 hr 15 minutes.

  26. Jennie

    WOW! This was the easiest pie to make (I made two at one time!)and it’s the prettiest pie I have ever made. Thanks! (Oh..and delicious)

  27. Kate

    Thanks for this recipe, Elise. It’s definitely a keeper. I made it when you first published it, last year, and this year. In fact, I just baked three of them.
    Happy thanksgiving and thanks for keeping me pecan-pie-happy.

  28. Sarah

    I finally have made a beautiful pie! This pie was so simple to make, yet the final result was superb. Delicious and just the right amount of sweetness. I brought it for Thanksgiving last month and it was a complete smash! Thanks for helping give me the appearance of being a fabulous baker and for boosting my confidence in the kitchen! :)

  29. MaryAlecia

    I love Lori, the Goddess who submitted the Quebec-style Pecan Pie recipe. It is the most amazing pie on the face of the planet. Everyone should make this pie. And I _KNOW_ that maple syrup is expensive right now, but it’s seriously worth it. Thank you so much!

  30. meliss

    If you put chocolate chips in there, or on top while it’s still warm if you’re not a big fan of all that sweetness, it is soooo delicious, like tollhouse pie!

  31. Chloe

    When I make pecan pies, they rise during the baking process but when I take them out of the oven, they cave in and look sunken. Any tips for keeping them plump and full when removed from the oven?

    Hi Chloe, what is making the pie plump is the leavening from the eggs in the pie filling. Like a soufflé, the filling when first baked will rise, and then fall as it cools. This is just normal, to be expected. ~Elise

  32. MB

    This was an absolute winner!! We do not have corn syrup where I live, so I replaced it with a cup of grade-A maple syrup, and it was SO delicious. I also used the recipe for the almond-flour crust – VERY good.
    This is by far the best thing I have EVER baked – and I bake a lot!

  33. gaby

    I made this for my dad’s birthday and it was superb! I also made the crust using the butter crust recipe suggested on this blog and it was also perfect. I would definitely make this pie again. yummy!! I love this website :)

  34. Alena

    I happened to have some karo and some blackstrap given to me by a cooking friend who moved. I was totally relieved to find a recipe that used such traditional ingredients! Only thing I had to buy was a crust, and viola! PIE!

  35. Sarah

    Has anyone tried substituting the corn syrup for maple syrup? I’ve never cooked with corn syrup and am wondering if they are similar enough to just make a straight substitution… Thanks!

    Corn syrup and maple syrup have different chemical properties, so in general you can’t substitute them without consequences. What the results would be in this case I don’t know. ~Elise

  36. Sarah

    Update: I went ahead and made this with maple syrup instead of corn syrup, omitted the molasses and added an extra egg – it turned out fantastic. Not too sweet, just the right amount of maple flavour, a nice twist on a classic.

  37. Michelle

    This recipe looks great. Can honey be substituted for corn syrup? I have a friend who has a corn allergy.

    No, honey cannot be substituted for corn syrup in this recipe. ~Elise

  38. MaryAlecia

    I love your blog, and refer to it often for new ideas. We’ve made the maple syrup version of the pecan pie two years in a row now. It’s absolutely amazing. This year i’ve added some freshly grated cinnamon, hand delivered from India! My boyfriend’s father has his own sugar bush, so we use his maple syrup, too. Only for the super special guests since it’s so much work to make! But any high quality syrup will do. It’s a fabulous recipe!

  39. Elizabeth

    I made this Pecan pie yesterday. Easy to put together. I cooked it for the exact time it needed & made sure the crust didn’t burn with putting foil on it. I took it out of the oven and the top is hard. Is it supposed to be like that?

    Yes, it’s supposed to be like that. Not all the way through of course, but the surface, especially since it’s covered with pecans, will likely be a little hard. ~Elise

  40. Lesley

    I made this pecan pie for Christmas and it was very well received. Several in my family said it was the best they’d ever had! Definitely one for the recipe box.

    After reading a few comments that the filling didn’t fill the 9-inch pie crust completely, I decided to increase all the filling ingredients by half (except the butter) and it turned out wonderfully in my 9.5-inch pie pan.

    Thanks for the wonderful recipe! Love your site.

  41. Nick

    I found that the molasses was a bad idea. I’m a college aged guy and I can say that I never tasted it before. The molasses smelled like pancake syrup but once baked, it was like burnt licorice. It smelled good but tasted like smokey pancake syrup.

    Although I may have burned it. (unlikey because the texture was great) I am fairly inexerienced in pie baking but I would suggest omitting the molasses. I tried it again without the flour and molasses and it was just like grandma’s.

    Good learning experience though. :)

  42. Joy Smith

    I have always hated the sickingly sweet taste of pecan pie and found your recipe, FINALLY! It turned out just wonderful! Thanks so much. And I don’t know why there are some here posting their sickingly sweet recipes, as if they can compete, sorry, this one wins hands down!

  43. BarbDr

    I made this one last year for Thanksgiving, and it was such a hit I’m making it again this year. In my opinion the molasses is a perfect flavor for this pie, but then I love molasses.

  44. Brenda Scott

    I am so looking forward to making this pie for my step-son. I love pecan pie but since being a diabetic I am not allowed to eat this. But if anyone ever comes out with a tasty Pecan Pie for type 2 diabetes, I would love to have the recipe.

  45. Kat Skinner

    For so many people without teeth but love pecan pie. I put about 3/4 of the pecans in a food processer until relatively fine & mix into the filling before baking, using the remaining pecans to decorate the pie. It requires no extra liquid & the flavor of the pecans is more intense– even those with teeth say it’s better that way.

  46. Sheila

    Was just wondering if you could mix half dark and half light syrup and the molasses..would it mess up texture?

    I don’t think it would change the texture. It will likely change the flavor though. Dark corn syrup will taste more of caramel. I’m guessing it will still be good. ~Elise

  47. Pia

    This pie is off the hook. so so good. I add a splash of bourbon and a handful of semi-sweet chocolate chips before I pour in the filling and people love it. Thanks for the recipe!

  48. Sheila

    Forgot to ask on other question. Would this be good to make the night before Thanksgiving? Should it go in the fridge over night? If so, can it be heated in the oven the next day or is it good cold?

    Yes, it is a great make-ahead pie. You should put it in the fridge overnight. You can let it come to room temp, or serve it chilled. ~Elise

  49. Teah Petersen

    This is too funny – I needed to find a pecan pie recipe and I thought Let me search for it on simply recipes…And it was the first post. Thank You So Much!!! I love your site and Pinch My Salt (which led me to you). You guys are fabulous! Hearts! (And lots of gratefulness for you!)

  50. Kelly

    I made this for Thanksgiving yesterday (a day in advance). This was my favorite item and the best pecan pie I have ever made. Thank you so much!

  51. Raney

    Well I have to say, you must like the taste of molasses to really enjoy this pie. It was stronger then I expected. Probably will go back to old recipe. Thanks anyway!

  52. Nicole

    This was my first attempt at a pecan pie from scratch (I followed the butter crust recipe as well) and it turned out great. I followed the advice of a reviewer and increased the filling recipe by 1/2. I think it would have been far too shallow for my 9 inch pie place otherwise, and would even consider doubling it in the future. It was definitely less sweet than the pecan pie I am accustomed to (although I have to say I do like the sickeningly sweet version just as well) and it was a hit at thanksgiving. I was surprised by how easy it was to make! Rolling out the dough for the crust and attempting to make it look attractive around the edges, was by far the most challenging part. Will use again when I am trying to please a crowd that may not appreciate the overly sweet taste of a more traditional pecan pie. I agree, the molasses taste is evident so if you are not a fan, this pie may not be for you.

  53. Johanna

    I made this pecan pie for Thanksgiving last week and it turned out beautifully and tasted great! I’ve had horrible success with pecan pie in the past, they have never turned out well for some reason. Being that pecan is my husband’s favorite pie I tried again and am glad I did. Thanks!

  54. Danielle

    This is the best pecan pie recipe. I am not much of a baker but this pie turned out perfectly the 1st and 2nd times made. I love it because it’s not teeth-hurting sweet. Instead you get to enjoy the flavor of the pecans. I lived in MS for 3 years and this most closely resembles the delicious homemade pie Miss Bell, our neighbor with her own pecan tree, would make for us.

    Thanks for sharing the recipe. It’s already a family favorite.

  55. alicia

    made this for christmas dessert. it was easy to make, not too sweet, and simply delicious! i typically do not like pecan pie, but your recipe was delicious!

    thank you!

  56. Barb

    I am always interested in different versions of pecan pie and I like the idea of a not-so-sweet pie. I don’t have molasses, however, so if I leave it out do I need to add anything in its place? I do plan to add some chocolate chips since that’s the only way my kids will eat pecan pie.

    Molasses is what gives brown sugar its flavor. So if you don’t have any molasses, make sure your are using dark brown sugar, and then up the amount of sugar by 2 or 3 tablespoons. ~Elise

  57. Daisy

    Delicious and easy to put together. For the second pie I ran out of light corn syrup so I replaced the corn syrup AND the molasses with ALAGA cane syrup and it was also very tasty.

  58. Kelly

    Perfect! This was the first pecan pie I have ever made and got rave reviews. I only used a scant tablespoon of molasses so the flavor would be a bit more subtle. Thanks for a great pie, Elise!

  59. Angie

    My girlfriend wanted me to show her how to make a pecan pie so I pulled this recipe to use. I am not a big pecan pie fan normally but this is an amazing recipe. It is absolutely perfect as is and I would not substitute one thing in your recipe. I loved it.

  60. ToniLynn

    Easy peasy pie and wonderful! I love molasses, so this recipe caught my eye. So glad it did…my mom’s pecan pie was always my favorite, but this one is a little better (sorry, Mom!). Thanks for the yummy recipe.

  61. katy

    I tried to make this pie and the top got hard, but the inside was runny before it cooled… Did I do something wrong?

    You should let it cool all the way, it should firm up once cooled. ~Elise

  62. Ana

    This was my first time baking a pecan pie and I was a little nervous, but once I did it, I realized there is nothing to be nervous about. This is the easiest pie I’ve ever baked! Well, I couldn’t wait for the pie to cool completely, so after I took it out of the oven, I started cutting slice for myself but I quickly realized that I HAD to wait for it to cool down. Just as word of advice for anyone who is going to bake a pecan pie for the first time, let the pie cool completely (even though it will be a great tease to smell and see the pie sitting there). If you cut the pie right away after taking it out of the oven, the top layer of the pie will be hard and browned but the inside will be runny (don’t worry, the batter is cooked fully through). The pie inside just needs to cool down and harden a little bit. This pecan pie was the best pie I ever had, and I will never have to look for another recipe again.

  63. srah

    I’d like to make this for Thanksgiving. How well does this pie “keep”? Do you think if I made it Tuesday night it would still be good by Thursday?

    Usually we make our Thanksgiving pies (including this pecan pie) one day ahead. But I think you could make this two days ahead without a problem. ~Elise

  64. Jen

    I’m going to attempt to make this, but am a little nervous of the results because of the prior comments about the pronounced molasses flavor, esspecially because all I have is blackstrap molasses… which is alot more robust then light molasses. Maybe I should replace with maple sugar to stay on the safe side? I’m baking this for a all-time pecan pie lover and hoping for the results to be better than any pecan pie they’ve ever tasted, but not sure about the whole molasses factor. What would you suggest I do? I really like this recipe because of the lessoned amount of sugar.

    The pie filling only uses one tablespoon of molasses. If you are concerned about the flavor, why don’t you cut it down to one teaspoon? You can increase the corn syrup by 2 teaspoons then. Just don’t use molasses AND maple syrup. It will be a waste of maple syrup. Its more delicate flavor may be overwhelmed by even a smaller amount of molasses. ~Elise

  65. Hannah

    Just ate my first piece and WOW! Just what I was looking for…my mom and I wanted a pie full of pecans and without that standard layer of goo and this is it. Like the others have commented it’s not overtly sweet (thankfully) but absolutely divine with a scoop of ice cream. I made it with the butter crust that I am now obsessed with (since I discovered this site with the rustic onion tart)and it did seem to saturate the middle of the pie’s crust but it stood to the transfer to the plate and then my mouth! You’re the Best Thanks!

  66. Kym

    I am trying to make this for the first time and I was wondering if you could sub the butter for margarine? Will it have the same effect and flavor?

    I don’t cook with margarine, so don’t know what to tell you. ~Elise

  67. April G.

    I halved this recipe to make mini pies in a muffin tin. I didn’t have vanilla so used bourbon. I only made 6 mini pies, but there was enough filling left to do 12. Just in case anyone wants to try the same thing!

    I haven’t tried them yet but they smell amazing!

  68. Kristi

    Thanksgiving hit! Served this to picky in-laws yesterday, and noticed they kept the other half of the pie for themselves when sending home the leftovers! I like everything healthier, so made these changes (but didn’t tell my meat and potato loving in-laws):
    -increased pecans to 2 cups
    -substituted brown rice syrup for the corn syrup
    -used whole wheat pastry flour
    -substituted evaporated cane juice (unrefined granulated sugar) for brown sugar
    -increased molasses to 1.5 tablespoons (because of the sugar substitution)
    Next time I will try to make it vegan by substituting olive oil for the butter and whipped flax meal/water for the eggs. The pecans and molasses have such great flavor, I’m sure it will work! Thank you!

  69. Tucker

    This recipe is amazing. I made it 2 times so far, and everyone loves it. I’m making a third one today for a holiday party, and probably another one for Christmas. Very, very simple as well.

  70. onyi

    I have never made a pecan pie but looking forward to making one. I went browsing the internet looking “my” perfect recipe, one that recommends less sweetness and i found your. I am eager to try it…however, can i make it without egg or less egg because the smell of egg in pasteries put me off

    This recipe requires egg. ~Elise

  71. Rose Guieb

    Would it be ok to use a pre-made graham cracker crust. I dont like the crust of traditional pies.

    That would be worth a try. If you do try it, please let us know how it turns out for you. I love graham-cracker crusts. ~Elise

  72. Maria

    Just wondering if using a frozen pie crust, do you need to bake it first, or will it bake with the pie?

    No, you do not pre-bake the crust for this pie recipe. ~Elise

  73. sandra

    Help….my pecan pie filling keeps coming out soupy….any suggestions?

    Make sure you are using real, fresh eggs, not an egg substitute. And don’t forget the flour. Measure all ingredients well. ~Elise