Pecan Pie

Traditional pecan pie with fresh pecans, molasses, corn syrup, brown sugar, and eggs. Perfect for Thanksgiving!

  • 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
  • 4 Tbsp butter, melted
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla extract


1 Mix 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.)

pecan-pie-method-1 pecan-pie-method-2

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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  • 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!

  • Anu

    Hello. Do you use raw or roasted pecans? Thank you

    • Elise Bauer

      Raw pecans. Cooking the pie will roast the pecans in the pie.

      • Anu Sachdeva

        Thank you.

  • AM

    Your website is my go to for recipes! I’m sorry if this has been answered previously but… Is it A) measure 2 cups of pecans and chop them OR B) chop pecans til you have 2 cups worth? I seem to put a lot more pecans when I chop til there’s 2 cups and while it’s a really great pie, I wonder if I’ve been doing it wrong this whole time! Thanks!

    • Elise Bauer

      Hi AM, you don’t have to be that precise, either way will work. I usually measure out a generous two cups of whole pecans, then chop them.

  • Brenda Spann

    Elise, I use glass pi plates and I am leery of puting my crust straight from the freezer into a hot oven and yet, I repeatedly read pie crust recipes that say to freeze the crust before baking. Please enloghten me about this method and whether or not it is safe to use my glass/pyrex. Some of my pyrex is old.

    • Elise Bauer

      Hi Brenda, I use pyrex pie plates as well and have never had an issue putting a frozen pie crust in a hot oven. Probably because the oven isn’t hot enough to cause an issue, and the frozen pie crust helps moderate the heat of the dish.

      • Mike

        Another solution could be to purchase a metal pie plate or one of the disposable ones. You could use it to freeze the crust into shape and transfer to the Pyrex after but before adding the mixture

  • Linn

    I find it extremely hard to believe that everyone says this was the best! What, if you followed the directions as I did, then your pie was grossly over cooked! I was just sick to serve this at Thanksgiving – one piece was eaten! I threw the rest in the trash! What a waste of expensive pecans!

  • Laurie

    I made this for Thanksgiving yesterday. My guests raved and ranted, with most saying it was the best pecan pie they’ve ever had.

    I agree. Thank you so much for posting this recipe, which is beyond delicious.

  • Charlotte

    I was looking at this recipe and it looks like a good recipe. I haven’t made it yet, so I was wondering if it is necessary to freeze the pie crust/shell and why I a, supposed to do that. Thanks.

    • Elise

      If you don’t freeze the crust, it may slip down the sides as you bake it. If you freeze it, the oven heat will set the outside layer of the crust, creating a little more form for the crust. But then, it depends on the crust. I usually use homemade crusts and it really helps with those. If you start with a store bought frozen crust, there is no need to defrost it first.

  • Rick

    Does it matter if I use dark brown sugar will it make a big difference

    • Elise

      Hi Rick, you can easily use dark brown sugar. It will not make a big difference.

  • Tara

    I made this for a family Easter gathering since a friend from Texas sent me a bounty of pecans. This is a divine recipe!!! Perfectly sweet, the butter and vanilla and pecans are perfect. I used a tad less molasses but it was not an overwhelming taste–the whole TBS would be fine. I will try this again with the maple syrup or agave nectar :)

  • Mayra

    Hi i love your recipes I just wanted to know if you had the original recipe I want to try making both versions my family loves it.

  • Chris

    I’ve made this every year for Christmas and Thanksgiving for the last 4 years. Just wanted to say thanks and that it’s a hit with the family every time.

    • Elise

      Hi Chris, you’re welcome, I’m so glad you like it! Happy Holidays!

  • John

    Had to try it based on the ecstatic reviews – have to say…they understated. Marvelous texture and flavor, a whiz to make – it is now my Pecan Pie recipe of choice.

  • Crystal

    Hi there, I’ve read the previous comments and you reminded someone not to forget the flour – but in the updated recipe I don’t see any flour at all. Was this intentional? Trying this on Saturday :) Thank you!

    • Elise

      Hi Crystal, I made the pie several more times and decided I liked it better without the flour!

  • Suzanne Blouin

    Don’t know about anyone else but my pie was way over cooked, but even though, the taste was wonderful. Will make again but reduce the cooking time.

  • Terri

    Very easy to do and no tedious prep work. I love this recipe it turned out fabulous! So delicious, this is now our only pecan pie. Thanks for posting this!

  • brehan

    This is by far the best pecan pie I have every had. Everyone raved over it! Thank you!!

  • Debbie

    I tried this for the first time, and my family loved it. My mom loved it better than the pumpkin pie that I always make for her. This is now my go to pecan pie recipe. Good bye to the Karo Syrup recipe. Thank you!

  • Ashley Smith

    Just so it’s known you can not NOT I repeat NOT use graham cracker crust premade. It doesn’t look burnt until you cut into it… And then its cooked all uneven burnt some places and not others.
    Use a real pie crust

  • K

    Hi Elise, This has become my families favorite thanksgiving pie recipe. Unfortunately, I can no longer have egg whites. Is it possible to make this without the egg whites? I can use egg yolks but not whites. Wondering, if I could use double the yolks 6 instead of 3? This works well in some recipes but not others. Thanks.

    • Elise

      Hi K, great question! I really have no idea about the answer though. Perhaps another reader who is more familiar with egg substitutes can chime in? Something tells me using the yolks instead of the whites isn’t the best approach. But who knows?

    • Heather

      Can you use powdered egg whites?

  • Samantha

    Is there a substitute for the corn syrup? Please!?

    • Elise

      Hello Samantha, if you read the comments you’ll find several that people have left who have substituted other ingredients for the corn syrup.

  • Emily @ Life on Food

    My mom is allergic to nuts so I grew up never experiencing pecan pie. Now it is one of my favorites.

  • Sarah

    This has been my go to recipe for the past few years for pecan pie! My family absolutely loves it. That being said, I noticed that the photos and look of this page have changed since the last time I was here. The recipe listed didn’t change did it? I wish I had written it down or printed it out, now. Also, You used to have a link to a different pie crust which had become my favorite. Could you please share that link again? Thanks so much for any assistance!

    • Elise

      Hi Sarah, I didn’t think the pie had enough filling in it, so I increased the overall amount of filling. As for the pie crust, I am recommending the sour cream pie crust these days because it’s so flaky and good, and hard to mess up! The original pie crust recipe I recommended was this one: It’s also an excellent pie crust recipe, but it can take a bit of practice to master.

      • Sarah

        Thanks Elise! That is the one I was talking about. :) As long as the new recipe tastes the same (and there is even more of the filling), I’m all for it. I’m also printing it and adding it to my actual cookbook now.

  • Steve

    My recipe is actually pretty similar; same idea to cut the sweetness. I would suggest browning the butter. I’ve also added 1/2 teaspoon of apple cider vinegar, which is the secret ingredient in Food Network’s best pie recipe

  • J

    I made this for Thanksgiving 2013! It has been requested this year! Excellent recipe!!

  • Raishah

    Hi Elise,

    this looks amazing!
    just wanted to know if i need to toast the pecans first?


    • Elise

      Hi Raishah, no, no need to toast the pecans first. They’ll get toasted enough in the oven when you cook the pie!

      • Raishah

        thanks, Elise! i made this the other day for my friend’s do and it was a BIG hit! real easy to make and super tasty! <3 will be making this again :)

  • sandra

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

    Make sure you are using real, fresh eggs, not an egg substitute. Measure all ingredients well. You may need to bake the pie longer in your oven. You might try adding a tablespoon of flour to the filling if it is still a problem. ~Elise

  • 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


  • 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

  • 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

  • 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

  • arunie

    Will the crust get soggy if I don’t pre-bake it?

    We have not had a problem with soggy-ness. ~Elise

  • 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.

  • Alecia

    OMG this recipe was so simple and O SO Good! My husband is going to eat the whole thing by himself.

  • Caitlin

    This pie was amazing :) I recieved so many compliments on it! Thank you for sharing!

  • 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!

  • 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!

  • 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

    • Beverly

      I use Earth Balance vegan “butter”. It’s not exactly margarine, but a butter substitute that has no transfats or GMO’s. I get it at Whole Foods and Wegmans. I’ve also seen it in local markets. Also Smart Balance Organic (there are many different varieties, make sure you get the one that says “Organic” which also substitutes beautifully for butter. Tastes absolutely fine.

  • 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!

  • 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

  • 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

  • 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.

  • 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

  • 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.

  • Jen

    Great recipe! I am now on a mission to find a pecan pie cake recipe. Can anyone help me out?

  • 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.

  • 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!

  • 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.

  • Nikki

    Agave syrup makes an excellent substitute for corn syrup if you want to use a healthier sweetener.

  • 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

  • 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!

  • Jed

    Just served this for Christmas. It was fantastic, a big improvement on the standard Pecan Pie recipe.

  • Lisa

    I use organic brown rice syrup as a substitute for corn syrup — it is delicious and works well.

  • 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.

  • Laurie

    This looks delicious!! Do you think it would be okay to add some chocolate chips to the mix?

    Sure, why not? ~Elise

  • Jeanne

    Can this be made with a grahm cracker crust?

    I don’t see why not. ~Elise

    • Ashley

      How did it turn out with the graham cracker crust?
      Did the crust burn or anything?

  • 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!

  • 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.

  • 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!

  • 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!

  • 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

  • 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!

  • 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

    • Beverly

      I used half light and half dark corn syrup. Did not change the texture and did not detect a change in flavor. Delicious!

  • 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.

  • Mom In The Sierras!

    Really delicious pie!!! Thank you so much!

  • Jim Price

    I like to sub 1 cup maple syrup for the corn syrup.

  • 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.

  • Priscilla

    Made the pie exactly as directed and it turned out GREAT! It’s so easy to make! Thank you for the great recipe!

  • 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.

  • KJohnson

    Let me just say…this was DELICIOUS! I have been playing around with your recipes and love every one of them!

  • 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!

  • 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. :)

  • 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.

  • 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

  • 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!

  • 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

  • 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.

  • 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

  • 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!

  • 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 :)

  • 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!

  • 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

  • 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!

  • 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!

  • 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! :)

  • 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.

  • 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)

  • 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.

  • 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

  • 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…

  • 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.

  • 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!

  • 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 =)

  • 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!!!


  • 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.

  • Christine

    Thanks for this recipe! It was easy and taste WONDERFUL! Big holiday hit.

  • 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

  • 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.


  • 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


  • 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

  • Ajoa

    Hi Arusha,

    You can substitute corn syrup with golden syrup, and molasses with dark treacle.

  • 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?


    • Stephanie

      Agave nectar works fine

  • 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.

  • 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!!!!

  • 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!

  • krista

    This pie is absolutely perfect. I don’t feel nearly as bad after eating a piece.

  • katie

    I made this for Thanksgiving yesterday and it didn’t last the day. People went for seconds. Awesome and simple recipe.

  • 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)

  • 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?

    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

    • anonymous

      If you’re interested in a no corn syrup recipe, I’ve been making one that just uses brown and white sugar (1.5 cups light brown, 1/2 cup white sugar). Google “Utterly Deadly Southern Pecan Pie” for the recipe. The only change is that I rarely use the cast iron skillet for a pan (did it once and it was great, but a pain to transport).

      Not meaning to compete with this one, sounds delicious! I just also don’t like to use corn syrup (and just don’t happen to have it around, unlike sugars).

    • Judy Carter

      try Pecan Pie V on for a no corn syrup recipe.

  • 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! :-)

  • 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.

  • Noory

    HEY this is the best pecan pie ever!! try it!! byee

  • kerrie

    This pie is fabulous and easy! I highly recommend!

  • 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 :))

  • 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.