Pecan Pie

This post may contain affiliate links. Please read my disclosure policy.

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

250 comments on “Pecan Pie”

  1. Pingback: 12 Out-Of-This-World Pies You Need To Eat This Fall

  2. Pingback: 12 Out-Of-This-World Pies You Need To Eat This Fall - AltoSkyAltoSky

  3. Pingback: 12 Out-Of-This-World Pies You Need To Eat This Fall | BawlBuster

  4. Pingback: 12 Out-Of-This-World Pies You Need To Eat This Fall – Gossiprity

  5. Pingback: Sweet Endings | Fortune Inspired

  6. Pingback: Pecan Pie - Hezzi-D's Books and Cooks

  7. Pingback: 30+ Amazing Thanksgiving Recipes - The Ramblings of an Aspiring Small Town Girl

  8. Pingback: 8 Must-Make Pie Recipes for Your Holidays - Bless This Mess

  9. I forgot my pie and checked on it only first after 45 minutes and surprisingly enough the pecans had already turned black by then, not toooo black though, I actually think the pie is okay! It was also very sloshy still haha, but it’s set now after having rested a bit! Freezing it tomorrow and will serve it when we celebrate thanksgiving on Saturday!!:) love this recipe! Family is crazy about it!! Love!! Happy thanksgiving :)

    • Oh no, we’re sorry to hear the nuts burned and the pie was sloshy :( Was it sitting too close to the top of the oven perhaps? We’re glad you and your family still enjoyed it! Happy Thanksgiving to you as well!

  10. I have a question can I use a ready crust instead of making the one in this recipe? 

  11. If I were to make this a day ahead. Would I just make it then store it in the fridge? Do I need to heat it up again or anything?

    • Nope, just leave it out at room temp (we think it tastes best eaten that way as well), but you can definitely cover it with foil and heat it up in a 250 degree oven for 20-30 minutes if you’d prefer to have it warm. We hope you enjoy!

  12. I made this pie to bring to Thanksgiving dinner yesterday and it’s the first pie I’ve ever made since I’m just starting out cooking but it was so delicious and turned out exactly how I wanted it to. Best pecan pie I’ve ever had! 

    • That’s awesome, Brooke! We appreciate you giving the recipe a try, and we’re so happy it was a hit! :)

  13. Pingback: Pi Day Recipes - Pie Ideas for March 14th

  14. Pingback: The Best Thanksgiving Pie Recipes Of All Time – The Traditional Kitchen

  15. Pingback: The Best Thanksgiving Pie Recipes Of All Time - The How-To Zone

  16. Pingback: Savory Pie Recipes - DIYCraftsGuru

  17. Pingback: Sweet Pie Recipes

  18. 5 stars
    I made your Grandma’s pecan pie for my company’s Labor Day Cook Out and everyone raved over it! I goofed up and didn’t take a picture but I will the next time, I promise! Thank you so much for sharing this, your Grandma is smiling from Heaven ❤

  19. Pingback: 18 Thanksgiving Pie Recipes You've Been Waiting For All Year - Style Motivation

  20. Pingback: 18 Thanksgiving Pie Recipes You’ve Been Waiting For All Year – chuckiesblog

  21. Pingback: 18 Thanksgiving Pie Recipes You’ve Been Waiting For All Year – Design For Homes

  22. I believe you meant to say THE best pecan pie not HE best pecan pie in the recipe. I’m anxious to try your grandmother’s pie!

  23. 5 stars
    Super delicious and easily made paleo!

  24. Pingback: Fall fun with family and friends – The Bird Feed

  25. Hey Ali, I just came across your blog on Pinterest. I really want to try this recipe but I was wondering if I have to add the pecans into the filling ? I like a soft filling. It looks amazing, hoping to try it this weekend. :)

  26. Pingback: Amazing Thanksgiving Recipes You Have To Try This Year | UrbanMatter

  27. Pingback: 10 Thanksgiving Pie Recipes

  28. Now I understand why pecan pies are always so very sweet (I can generally eat about 3 bites). A friend of mine makes a buttermilk pecan pie which has just as much sugar but somehow doesn’t seem quite as sweet. Go figure. I am saving this recipe for a time when I might need to bake a pecan pie, because it seems like a keeper, even though it’s probably sweeter than I usually like.

  29. 5 stars
    I found this pecan pie recipe last year and have made it 3 times so far! My mom requested it for Thanksgiving dessert this year so I just made it again. I don’t modify the recipe at all and it comes out great every time. It’s best to check on it every 5 minutes towards the end of cooking to make sure it firms up perfectly without getting too brown. This is an excellent recipe – wonderfully rich and so delicious!

  30. 5 stars
    I tried for years to perfect my pecan pie recipe. This is it! No changes needed and people rave about it. ITs the brown butter, I’m sure. Year three. My go to.

  31. 5 stars
    I love this recipe. Tried for the first time at a company function last week and it was a hit! The browned salted butter makes all the difference. I followed the recipe to the tee, but it yielded two pies. Not that I’m complaining. Thank you for sharing Grandma’s recipe and story. It has been re-enacted with love! ❤️

  32. 5 stars
    My first time . Absolutely loved it . Serving it tomorrow for thanksgiving .

  33. Made this into little tartlets, they came out great! Just used a storebought dough, put it in a mini muffin tin and spooned it in. Presto! Obviously it baked way shorter but they came out great! Thanks. My grandma was shocked at how easy it was.

  34. 5 stars
    Oh my gosh!!! The BEST pecan pie ever!!
    This is absolutely hands down a staple in my house for pie anytime I want to nudge my hubby to do me a favor!!! Lol
    That includes wearing an ugly sweater to the Christmas Party!!
    Thank you Grandma!!!

  35. 5 stars
    Fantastic Pecan Pie recipe. I used a home-made crust, opted for the brown sugar substitute, and doubled the recipe for two pies, and 4 tarts. My family loved it!

  36. 5 stars
    December 1, 2017…..
    I made this recipe for Thanksgiving to the letter. Turned out wonderful.
    This time around though, I made a different pie crust recipe and I am putting All the filling in the pie.
    This recipe is awesome HOWEVER it uses enough ingredients to fill a 10 inch pie shell. I had left over filling the first time I made this for a 9 inch pie crust & pie pan. I was so sad to discover that it would actually fill a bigger pie crust more easily than it did a 9 inch. I only put 1 cup of chopped pecans in the filling and oh boy am I ever glad that I did, 2 cups of chopped pecans in a 9 inch pie crust for Myself and my husband would have been Wayyyyyy TOO much. I want to taste the soft sugary filling as well as the extra crunch, and 2 cups chopped pecans in my opinion is simply too much.
    HOWEVER, I did need to use 2 cups of Halved Pecans to “dress up” the top of the pecan pie.

    So I do highly recommend using a 10 inch pie crust for this recipe. And using 1 cup of chopped pecans for the filling and 2 cups of halved pecans to dress the top of the pie.

    I am making this pie again today using the slight adjustments I mentioned.

  37. 5 stars
    Absolutely fantastic! My family raved about it.

  38. 5 stars
    This is one of the best recipes for pecan pie I have made. I decided to make 1-1/2 of the recipe since the first time I had left over filling and added a heaping tablespoon of flour to be sure it set well add it was phenomenal. The combination
    of cinnamon and browned butter made this the perfect savory sweet that we enjoy with or without ice cream. It’s delicious!!!!

  39. I made this pie with a gluten free homemade crust and it was wonderful!! Thank you for putting this recipe up!

  40. Pingback: 25 Pie Recipes to Serve at Thanksgiving Dinner | Mom Spark - Mom Blogger

  41. Pingback: Scrumptious Thanksgiving recipes that your family will love.

  42. Pingback: Menu Planning: Pareve Thanksgiving Desserts | Kosher Working Mom & Dad

  43. Pingback: Easy Homemade Pecan Pie - Here, happy and hungry

  44. 5 stars
    Made the filling, so delicious and not too sweet.

  45. 5 stars
    I Used this recipe to make my first pecan pies. It was absolutely the easiest thing I have ever done!! Both pies turned out perfect!! We were very pleased with the finished product!!

  46. 5 stars
    I made it for my dad for Thanksgiving yesterday. It was my very first pie ever. I didn’t have a 9-inch pan, and I didn’t read the part of the recipe (silly me), so I used a 7-inch pan. I remember thinking that it looked pretty full as I slid it into the oven (without a cookie sheet under it). Suffice it to say that stuff boiled over, smoke filled the apartment, and I was dealing with the smoke alarm. I removed a few tbsp. of the filling, put it on a cookie sheet, and finished cooking. It didn’t set like it should’ve because of my pan size error, BUT my dad had 2 pieces, and he liked it. My grandma, his mom, has a recipe that I couldn’t find, so his standards are high. This is a great compliment. My mom asked me to make it for Christmas as well. I am either going to invest in a 9-inch pan OR increase the recipe by 50% and bake 2 pies. THANK YOU for a wonderful first pie experience!!! :)

  47. 5 stars
    This pie was a HUGE hit for Christmas!! The directions are spot on. I have recommended the recipe to several of my friends!! Thank you so much for sharing it!

  48. I’m not a pie maker, but thanks to this easy and scrumptious recipe, my family thinks I am! Thank you to your grandmother…she was the real deal in the kitchen 💕

  49. I’m planning to bake a pecan pie soon and I’m perusing various recipes. I came across your recipe and it looks delish. I have one question though… you noted at the end :*If you would rather not use corn syrup, feel free to substitute 1/2 cup packed brown sugar. OR, in recent years, I’ve also really liked using 1 cup packed brown sugar, and 1/2 cup brown sugar. ” Not being silly, it there a difference in the types of brown sugars? You said “packed”. Does that refer to a certain type or the just the way you measure it (packed vs loosely packed)? Or should one be dark brown and other light brown??? Please let me know!!! Thanks!

  50. Pingback: - writeonwall