Pecan Pie


Traditional pecan pie recipe with fresh pecans, molasses, corn syrup, brown sugar, and eggs. Learn how to make a pecan pie this Thanksgiving with this delicious pecan pie recipe!

Photography Credit: Elise Bauer

Thanksgiving Pecan Pie

What’s your favorite Thanksgiving pie? Mine is a toss up between apple, pumpkin, and homemade pecan pie. In fact, I love them all so much I make one of each for our T-day feast. (It seems like everyone in our family has their favorite, and if I don’t make them all someone will run to the store to fill the gap!)

Pecan Pie – A History

Pecans are native to North America, so it is entirely fitting that a pecan pie would make an annual appearance at Thanksgiving along with our other native foodstuffs like turkey, pumpkin, and cranberries.

Pecan pie itself though is a more recent invention. It became popular through the marketing efforts of Karo in the 1930s, to help sell their corn syrup, a necessary ingredient in the pie.

A Note about This Pecan Pie Recipe

Most pecan pie recipes I’ve found call for 2 cups of sugar—one cup of corn syrup plus one cup of either granulated or brown sugar. I find that just a bit too sweet for my taste, so for this pecan pie recipe, I’ve dropped the sugar down by half a cup. Feel free to reduce further or add more to your taste.

The molasses, butter and vanilla bring out the wonderful flavor of the pecans. Nuts go rancid with storage, so make sure you are using the freshest of pecans for this pie!

Looking for more ideas for Thanksgiving pie?

Pecan Pie Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 8


  • 1 9-inch pie shell, frozen (freeze for half an hour if freshly made) (I recommend our easy, flaky, sour cream pie crust)
  • 2 cups pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)
  • 3 eggs, slightly beaten
  • 1 cup light corn syrup
  • 1/2 cup brown sugar
  • 1 Tbsp molasses (unsulphured)
  • 4 Tbsp butter, melted
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla extract


1 Mix pecan pie filling: Preheat oven to 350°F. In a medium bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth. (No need for a mixer, you can beat by hand using a wooden spoon.)

2 Spread the chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. Don't worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can use them to arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)

3 Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit wiggly in the center.

4 Remove from oven and let cool completely. Note that the pie will be puffed up a bit when you first take it out of the oven, it will settle as it cools.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

145 Comments / Reviews

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Did you make it? Rate it!

  • Marquetta Swanson

    This was a very easy recipe that came out great! It’s my husband’s favorite pie and he loved it!


  • Kristin

    Hi! Haven’t made the pie yet, I was wondering what I could use instead of corn syrup?

  • Beverly Buckle

    So not to over bake how long did they bake it?

  • Jeannie

    I have made this recipe for several years now. Always for Thanksgiving and Christmas. I have also found that the cooking time is way more time than needed in my oven. I follow instructions by tenting the pie but always watch closely because the pie is done before in shorter amount of time. Excellent pie. My family loves this recipe.

  • Beverly

    Excellent pie! Fantastic flavor with just 1/2 cup brown sugar. That little tweak, along with the addition of molasses, makes a huge difference. A little less sweet and you can appreciate the flavor of the pecans. I’ve made pecan pies with Lyle’s Golden Syrup, additional butter, and cream, and they just weren’t as good as this recipe. No need to increase filling, either. Measurements are just right for a 9 inch pyrex plate. Thanks , Elise, for a wonderful recipe. It’s a big hit with the family!

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