Pecan Pie

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This is our family’s classic pecan pie recipe, inspired by my grandmother.

Best Pecan Pie Recipe |

My Grandma Ebright was many things…

She was the faithful wife of a Kansas wheat farmer for sixty years, proud mother of five, and involved grandmother of thirteen.

She was a lover of singing, and insisted that anyone born or married in her family learn how to do so loudly, in four-part harmony, and with smiles, especially while caroling nursing homes together each Christmas.

She was a voracious reader, flying through nearly a book a day in her later years and then eagerly passing them along to her friends and family, although she prided herself on always reading the last page first.

She was a hard worker, graduating early and completing a degree so that she could teach in a 1-room rural schoolhouse, then picking up to help serve in WWII, then running a farm for decades while raising five kids on a shoestring budget, then later being a faithful caretaker for my grandpa with Alzheimer’s in the last years of his life.

She was a writer as well and officially published her first book in her eighties, although my favorite writings were the pages upon pages of handwritten letters that she faithfully mailed to each of her grandkids every few months.

She was sharp as a tack, and was a fierce believer in raising her family — especially the daughters and granddaughters — to appreciate and seek intelligence.

She was a matchmaker, and never passed up the opportunity to introduce herself to an attractive stranger in hopes that they might be the perfect match for one of her grandkids.

She was o-pin-ion-ated, for better and worse, and never resisted a moment to share her thoughts (even if whispering a little too loudly in church about a lady’s purple hair).

She was a firecracker.  She was thoughtful.  She was stubborn.  She was giving.  She was hilarious.  She was creative.  She was loyal.  She was my grandma.

And she was an expert baker of pecan pie.

Update: If you are interested in a pecan pie recipe that is naturally sweetened with maple syrup (no corn syrup), here is my newest pecan pie recipe.

Best Pecan Pie Recipe |

Actually, of the many things she was, my grandma would be the first to tell you that she did not consider herself a cook.  She would much rather be spending time with people than “couped up” in the kitchen.  So she was a big fan of treating our extended family to the local Pizza Hut or a round of chocolate-dipped cones at Dairy Queen.

But when we did all gather together to eat at home, she knew how to rock a huge batch of chicken and noodles, salty and butter sweet corn, “chip chocolate” cookies, and some good ol’ fashioned homemade pecan pie.

Best Pecan Pie Recipe |

Her homemade pecan pies (pronounced peh-cahn, in Kansas) were classic — sweet, simple and overflowing with buttered pecans.

Best Pecan Pie Recipe |

And they were always meant for sharing.

Best Pecan Pie Recipe |

So it seemed only fitting that for my first week of really teaching myself how to bake pies, I begin with the first pie I ever knew — Grandma’s Pecan Pie.

I did brown the butter to give this version an extra nuttier, delicious flavor.  And I’m pretty sure my grandma would have cracked up at me taking the extra time to line the top of the pecan pie with extra pecans.  (Yes, I was the picky-eating granddaughter who used to always prefer playing with my food, rather than actually eating it.)

But I’m pretty sure she would have been proud, and even happier to know that this one was shared with a bunch of people I really love.

Best Pecan Pie Recipe |

So Grandma, this one’s for you.  Love you!  :)

Grandma + Cousins

My grandma, cousins and me in 2009.  Tiny lady.  Big heart.


Pecan Pie

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 12-16 slices 1x


The best pecan pie recipe from my grandma. :)



  • 1 unbaked 9-inch pie crust
  • 1 cup granulated (white) sugar
  • 1 cup light corn syrup*
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 4 eggs, whisked
  • 1/2 cup (1 stick) salted butter
  • 2 cups pecan halves (plus extras to line the top, if desired)


  1. Heat oven.  Heat oven to 400°F.
  2. Blind bake the pie crust. Chill the unbaked pie crust for at least 20 minutes in the refrigerator or freezer.  Use parchment paper or aluminum foil to line the inside of the chilled crust, shaping it gently around the inner edges to form a mold of the crust. Fill the bottom of the crust with pie weights or dried beans.  Bake for 15 minutes. Remove the pie pan from the oven, carefully lift out the foil/parchment and weights, and set them aside.  Decrease the oven heat to 350°F.
  3. Prepare the filling. In a medium bowl, whisk together sugar, corn syrup, vanilla, salt and cinnamon.  Add eggs and whisk until smooth.  Melt butter in a small saucepan over medium heat for about 4-5 minutes, stirring often, until the butter turns brown and fragrant. Slowly pour butter into the sugar mixture, and whisk to combine. Chop the pecans, then stir them into the butter and sugar mixture until combined.
  4. Assemble. Pour the entire filling into the prepared pie crust. If desired, line the top of the filling with extra pecans.
  5. Bake. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 to 25 minutes of bake time, you are welcome to loosely tent a piece of aluminum foil over the top of the whole pie if the crust or pecans seem to be browning too quickly.  The pie will be ready to go once the top is puffed up into a dome (which will sink to become flat again, once the pie has set and cooled).  Transfer the pie to a wire rack and let it rest until it reaches room temperature.
  6. Serve. Slice and serve pie at room temperature (or you can refrigerate and chill the pie, if you prefer).  Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.


*If you would rather not use corn syrup, feel free to use my other pecan pie recipe instead.

Best Pecan Pie Recipe |

Here are a few more favorite pie recipes!

Sweet Cherry Pie Recipe |

Sweet Cherry Pie

Peach Bourbon Pie Recipe |

Peach Bourbon Pie

French Silk Pie (Chocolate Pie) Recipe |

French Silk Pie (Chocolate Pie)

Best Key Lime Pie Recipe |

Key Lime Pie


Disclaimer: This post contains affiliate links.

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250 comments on “Pecan Pie”

  1. Hi Ali, this pie looks amazing! Question (and apologies if this is already mentioned in the post or in the comments): Where (fridge? room temperature?) and for how long would you recommend keeping pie leftovers?
    Many thanks in advance!

    • Thanks Einav! And no worries at all, we usually just keep this pie at room temp (though you could certainly store it in the fridge). It never lasts long! :)

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  10. This looks great! I’m excited to try it! I usually put a little bit of bourbon in my pecan pie filling. Do you think that would be a good addition here?

    • Oh my goodness, we think you should definitely do that! It would be an AWESOME addition. :D

  11. So touching your story of your grandma. What a lucky girl you are to have had her in your  life and to think back on such great memories. So very sweet. I’m making  your pecan pie for Thanksgiving this year. Sounds delish.

    Thanks hon,
    Diana S

  12. Have you ever made the filling ahead of time and refrigerated it?? I’m wanting to make this plus my pumpkin pie for thanksgiving, and I like to do as much of the prep as I can ahead of time. I was thinking I’ let it come to room temp before filling the pie shell and baking. What do you think?

  13. What a wonderful story and tribute to your Grandmother! Sounds a lot like mine. Such a gift to everyone around her! I’m going to make this special recipe to share with my family during Thanksgiving next week. Can’t wait to try it. Happy Thanksgiving~ Thanks for sharing

  14. I usually make a rum cake & a Mexican chocolate cake (has kahlua, cayenne, & black pepper…seriously amazing) for Thanksgiving, but today my husband asked for a pecan pie. No idea why, just out of the blue. I’m GREAT at cakes but haven’t made a pie in at least 15 years. Got on Pinterest to see what I could find, and discovered yours. Can’t wait to try your recipe!

    • That Mexican chocolate cake sounds AMAZING Kristyn, very cool! We hope you and your husband enjoy this pie, thanks for checking out the recipe and blog! :)

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  17. Hello Ali! I’m so happy that I found your recipe, and I love the story of your grandmother behind :) Anyhow, I tried the recipe and loved it so much that I shared it on my blog with credits to you of course. Have a look if you wish! I have done several recipes of yours already and they are always amazing. Keep on doing the amazing job, you are so inspiring for me!

    • Thanks for your sweet words Del, we’re happy you’re a fan of this pie and the blog! Thanks for the shoutout on your blog as well (it’s adorable and your photos are amazing)! :D

  18. I just printed this recipe! I promised my husband I would make him a pecan pie for Thanksgiving this year! I am shopping for ingredients after work today! I am so excited to try this!!!

    • That’s awesome Elizabeth, we hope you two enjoyed this and that you had a wonderful Thanksgiving! :)

  19. I have to make this solely because your story made me cry. Heres to good food and wonderful people. <3

  20. Can I use raw pecans? Or do I need to roast raw pecans first?

    • You could use raw pecans if you prefer Laura, but we strongly suggest toasting them. They’ll just have so much more flavor, and they really make that classic pecan pie taste. We think it makes a huge difference! We hope you enjoy!

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  22. I made this pie today forThanksgiving and it was Awesome!! I made mini pies with the left over filling and it tasted amazing!! Thanks for the recipe!

    • We’re so glad to hear that Brooklyn, thanks for sharing with us (and those mini pies sound adorable)! :)

  23. Do you have to partially bake store bought pie crusts?

  24. Hi Ali!

    I only have a 8.5 inch pieces pan. Is there a way to a adjust the filling or home made pie crust proportions to match?

    Thanks :)

    • Hi Alexis! Honestly, we think the 8.5 inch pan will still work fine – you shouldn’t need to adjust the filling or the crust. You may have a little bit of dough left over, but if that’s the case, there are lots of fun things to do with it: :)

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  26. I don’t know what I like better, reading about your grandmother or that glorious pie!   As I read about your grandmother I felt like I was reading about mine.   Thank you!

  27. Thank you so much  for sharing this recipe! I made this yesterday and my family would not stop saying how delicious it was.

  28. I was SO excited about the our I put in the oven! I cooked it well over an hour because it never set! Even after the pie cooled it was still runny in the center! :( any thoughts on what could have gone wrong?!

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  31. If you use a pre made pie crust do you still have to pre bake it like the recipe says at the beginning? 

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  33. Hi, I’m trying to make this for New Years dinner. One question:  are the pecans on the top cooked first or just cooked with the pie to get that browned, toasted look?  I bought a bag of shelled whole pecans from the grocery store.  Also I bought dark corn sugar accidentally instead of light corn syrup. What will that hurt or change as far as look and taste are concerned? 

    • Hi Karen! We didn’t pre-toast the pecans, but you certainly could! Also, dark corn syrup will still work fine for this, some people even prefer it for pecan pie. :) We hope you enjoy!

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  35. Hi there,
    thanks for sharing your grandma’s recipe. I had a bag of pecans left over and always wanted to try pecan pie (never ever had one before), so this seemed like the perfect opportunity! I made it this morning and have a follow-up question: what consistency is it supposed to have when it’s done? I baked the pie for 60 minutes and let it completely cool down for a couple of hours. When I cut into it, the center was liquid. Do you think I did something wrong or could it just be the different ingredients we have here in Germany? Or maybe a wrong ratio of filling and pecans? I remember when I poured everything in the pie crust and tried to decorate with the pecans like you did, they just sank in and vanished…
    On the plus side: it tastes great!! :-) I also followed your pie crust recipe and this was the first time I was able to roll it out and get it into the pie pan without completely falling apart and me wanting to throw it out of the window, so *yay* :-)
    Thanks again!
    – Jenny

    • Hi Jenny! The filling is supposed to be a thick syrup consistency, but not crazy thick. It sounds like maybe your pie needed to bake longer, and maybe even cool longer as well. Or perhaps it could be the type of corn syrup? We’re sorry it was so runny, but we’re glad you still enjoyed it — thanks for giving the recipe a try! :D

  36. I just made this last night. Best pecan pie I’ve ever had. It is going to be a repeat – many times!

    • Oh my goodness, what a generous compliment! We’re so happy you loved it! :)

  37. Hi I love the recipe. I’m trying to cook this pie now but it has been in for 60 mins and when I took it out the middle was like jello. Im nervous about over cooking. I put it back in for another 10 I hope it will be fine

    • That’s strange Gabrielle — it normally doesn’t take that long! There should still be some jiggle to the middle of the pie, but if it’s really jiggly and not set, but you’re worried about the crust burning, you can cover the sides of the crust with some foil and bake a little longer. We hope this helps and that the pie turns out well for you!

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  41. Hi Ali! I’ve used this recipe many times and always get rave reviews so thank you! But this year, I am finally going to make my own pie crust. Since you say to partially pre-bake the crust according to packaging, what would you recommend doing with a home made crust? Thanks!!

    • Awesome! I would recommend pre-baking a pie crust at 400 degrees F for about 15 minutes, being sure to weight it down with some pie weights or dried beans. I have a tutorial for it here —

      Good luck! :) I love that pecan pie recipe so much!

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