Pecan Pie


With a homemade crust, sweet pecan filling and a touch of molasses, this is THE pecan pie for your Thanksgiving table! Make it a day or two ahead, or freeze it for even longer.

Photography Credit: Elise Bauer

What’s your favorite Thanksgiving pie? Mine is a toss up among apple, pumpkin, and this homemade pecan pie. In fact, I love them all so much I make one of each for our Thanksgiving 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. While the first printed recipes for the pie started appearing in the late 1800s, the pecan pie classic as we know it became popular through the marketing efforts of Karo in the 1930s, to help sell their corn syrup, a necessary ingredient in the pie.

How Much Sugar is Best for Pecan Pie?

Most pecan pie recipes I’ve found call for two 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!

How to Tell When Pecan Pie is Done Baking?

This pie bakes for a little over an hour at 350°F. When done, the crust should be golden brown and the pie should be set around the edges, but still a bit wiggly (like Jell-O) in the middle. It will continue to firm up as it cools.

Best Pecan Pie Recipe pecan pie cooling after baking

Should Pecan Pie Be Served Warm or Room Temperature?

Once baked, pecan pie should be cooled down completely to room temperature before serving, or the filling will be runny. Once the pie has come to room temperature and the filling is set, if you want you can heat it in a 275°F oven for 10 minutes, but for the most part, pecan pie is served at room temp.

Does Pecan Pie Need to Be Refrigerated?

Typically pies with egg-based fillings, such as this pecan pie, need to be refrigerated. That said, I often make pecan pie a day ahead, tent it lightly with aluminum foil, and leave it on the counter, and I’ve never had an issue.

Leftover pie should be refrigerated, where it will easily keep for up to 3 to 4 days. If you’d like to store your pie for a longer period of time, I recommend freezing it.

How to Freeze Pecan Pie

Pecan pie freezes well. Bake it and let it cool completely on the counter. Wrap the pie in a double layer of sturdy plastic wrap, pressing out any air, then double wrap in foil, and freeze for up to a month.

To serve, thaw the frozen pie overnight in the refrigerator, before bringing it to room temperature. If you like, warm it in the oven for 10-15 minutes before serving.

Looking for more Thanksgiving pies?

Updated November 28, 2019 : We spiffed up this post with some extra information to help you make the best pecan pie ever. No changes to the original recipe. Enjoy!

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 (210 g), coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)
  • 3 large eggs, slightly beaten
  • 1 cup light corn syrup
  • 1/2 cup brown sugar
  • 1 tablespoon molasses (unsulphured)
  • 4 tablespoons unsalted 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 Fill the pie shell. 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.)

Pecan Pie fill the pie with pecans How to Make Pecan Pie add the filling

3 Bake: 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.

Best Pecan Pie Recipe pecan pie cooling after baking

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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.

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161 Comments / Reviews

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Did you make it? Rate it!

  1. Rosalyn Paarup

    Do I still need to freeze the pie dough (the one you recommend) even though I’m not going to blind bake it?

    Show Replies (1)
  2. Mon

    If I could only give 10 stars, I would!!! Thank you so much for this recipe. I love it so much!


  3. Mars

    I dont have molasses at home, what can I use in place of it? How much does it add to the flavor, or will change/affect it if I don’t use? Also, if I do go and buy it, what other recipes/foods can I use it in?

    Show Replies (1)
  4. Sharon

    This pecan pie was to die for. Simply out of this world. I used a pre-made Keebler shortbread pie crust instead of making my own or using a frozen pie shell. This is the absolute best pecan pie ever. Simple to make and awesome to eat. Served it with fresh whipped cream. My family couldn’t get enough. Glad I made two of them!


  5. Ellen

    This was an absolute HIT at Thanksgiving!!! I replaced the molasses (didn’t have any) with 2 teaspoons of Jamaican rum (for a splash of flavor), which we had lying around the house, and added an extra 1/2 teaspoon of vanilla extract. Despite this being my first time ever attempting Pecan pie, it was a family favorite at Thanksgiving and everyone scrambled to take a piece of it home for leftovers. My mother, who doesn’t finish any dessert she considers too sweet, told me that this was the best pie she’s had and ate a whole slice. I’ll be reusing this recipe next week just for our family to indulge in it again. Thank you sooo much for this recipe!!!!


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