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A slice of pecan pie with fluted edges on a white plate with the rest of the pie in the background.

Pecan Pie

Classic Pecan Pie is delicious all year round but definitely a favorite at Thanksgiving. With flaky pastry, a delicious brown sugar filling, and crunchy pecans on top - it's easier than you think to make perfect pecan pie. 
Course Dessert
Cuisine American
Keyword Classic, Pecan Pie
Prep Time 25 minutes
Cook Time 50 minutes
Cooling 4 hours
Total Time 5 hours 15 minutes
Servings 8 pieces
Calories 387kcal


  • one 9-inch unbaked pie dough chilled
  • ¾ cup corn syrup
  • 1 cup brown sugar
  • ¼ cup unsalted butter
  • 2 teaspoons vanilla extract or 1 tablespoon bourbon
  • ½ teaspoon cinnamon
  • 3 large eggs
  • 1 ¼ cup chopped pecans


  • Preheat the oven to 350F degrees and position the oven rack in the bottom ⅓ of the oven.
  • Take the pie dough out of the fridge and let sit at room temperature for about 10 minutes.
  • On a lightly floured surface using a floured rolling pin, roll out the dough into a circle about 12 inches in diameter.
  • Lightly dust the bottom of a 9-inch pie plate with flour and transfer the pie dough to the pie plate. Lightly sprinkle flour on the inside of the pie crust. Then fold over the edges of the pie dough and crimp with your fingers or press down with a fork.
  • Place the pie plate and crust in the fridge as you make the filling.
  • Add the corn syrup, brown sugar and butter to a medium saucepan over low heat. Melt together until the sugar is no longer grainy and the butter is melted, stirring occasionally.
  • Remove the pan from the heat and whisk in the vanilla extract (or bourbon) and cinnamon.
  • In a separate bowl whisk the eggs until frothy.
  • Whisk 1 tablespoon of the brown sugar mixture into the eggs.
  • Whisk the eggs into the warm brown sugar mixture, making sure to go quickly so that the eggs don't scramble.
  • Take the pie crust out of the fridge and place the chopped pecans in the pie shell, then pour the filling mixture into the crust (the pecans will float to the top).
  • Bake in the preheated oven for 50-60 minutes* then remove from the oven and let sit at room temperature for at least 4 hours before serving.


*After about 30 minutes check on the pie to see if the crust is getting too brown. If it's already golden, place a piece of aluminum foil over top of the pie and continue baking.
Pie can be covered and stored at room temperature for up to 8 hours, then refrigerate. Store pie covered in the fridge for up to 4 days (although it's best after 2). Pie can be wrapped tightly and frozen for up to 3 months, then thaw in the fridge overnight. Bring pie to room temperature before serving. 


Calories: 387kcal | Carbohydrates: 52g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 56mg | Potassium: 136mg | Fiber: 2g | Sugar: 49g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg