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A pecan pie in a white baking dish that has been sliced.
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5 from 5 votes

Classic Pecan Pie

An easy recipe for homemade pecan pie that turns out perfect every time. This classic pecan pie is a family favorite and perfect for the holidays!
Course Dessert
Cuisine American
Keyword pecan pie, pie, Thanksgiving
Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Cooling Time 2 hours
Total Time 3 hours 45 minutes
Servings 8 slices
Author Danielle


  • 1 pie crust homemade or store-bought
  • 3 large eggs room temperature and well beaten
  • 1/2 cup (120 ml) light corn syrup
  • 1/2 cup (100 grams) light brown sugar packed
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (60 grams) unsalted butter melted and slightly cooled
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (175 grams) chopped pecans


  • Adjust an oven rack to the lower third position in the oven. Preheat the oven to 400°F (204°C).
  • Roll out the pie dough to about 12 inches in diameter, transfer to a 9-inch pie plate, gently fit it in the dish, and trim any excess dough from the edges. Place the pie plate in the refrigerator and allow the dough to chill for 15 to 20 minutes while the oven is preheating.
  • Once the oven is preheated, remove the pie plate from the refrigerator, decorate the edges, and line the dough with parchment paper or foil, making sure to cover the bottom and the sides. Fill with pie weights, making sure to press them up against the sides as well.
  • Bake in the lower third of the oven with the pie weights for 15 minutes or until the edges of the crust start to lightly brown. Remove from the oven, carefully remove the parchment paper (or foil) and the pie weights. Return to the oven and bake for an additional 6 to 8 minutes or until the bottom of the crust looks dry. Remove from the oven. Reduce the oven temperature to 375°F (190°C).
  • In a large mixing, whisk together the beaten eggs, light corn syrup, brown sugar, and granulated sugar until fully combined. Whisk in the melted butter and vanilla extract until well combined, then stir in the chopped pecans.
  • Pour the pecan pie filling into the warm pre-baked crust. Cover the edges of the pie with foil or a pie crust shield if desired (I prefer to add mine at this point, but you can wait until the edges start to brown more then add one).
  • Return the pie to the oven (in the lower third of the oven again) and bake at 375°F for 40 to 45 minutes or until the top of the pie is set. If the pie begins to brown too much before it's finished baking, tent with foil.
  • Remove the pie from the oven and allow to cool completely at room temperature. Then slice and enjoy or cover tightly and refrigerate until ready to serve.



Storage Instructions: Store pecan pie in an airtight container or cover tightly with plastic wrap and refrigerate for up to 4 days. Reheat individual slices of pecan pie in the microwave if desired. 
Freezing Instructions: Once cooled, wrap the pie tightly with plastic wrap and store it in a large freezer bag or freezer-friendly storage container for up to 3 months. To thaw, place it in the refrigerator overnight and bring to room temperature before serving. 
Brown Sugar: I prefer to use light brown sugar because it's what I usually have on hand, but you may also use dark brown sugar.
Pecans: I like to chop my pecans because it makes it easier to slice the pie. Feel free to use pecan halves if you prefer though!