Old Fashioned Pecan Pie is a sweet, classic dessert perfect for any holiday table. Easy to assemble and ideal to make ahead, this pie delivers a crisp top, plenty of pecans, and a soft, gooey center in a flaky crust.
Why You’ve Got To Try Pecan Tart Pie
I grew up loving my grandma’s pecan tassies—little pecan pies—so I’m excited to share this full-size pecan pie recipe. It combines nostalgic flavor with simple preparation: a flaky crust, nutty pecans, and a rich, slightly gooey filling that feels like the holidays.
Reasons to love this pie:
- Classic, nostalgic dessert
- Quick and easy to prepare
- Great make-ahead option
- Crowd-pleasing sweet treat
- Simple, accessible ingredients
Ingredient Information and Substitutions
- Pecans – A 10-ounce bag of shelled, halved pecans gives a nice bite-sized crunch.
- Pie crust – Refrigerated pie crust is convenient and works well; homemade crust is also fine.
- Salted butter – Adds flavor; melt it and let it cool slightly before adding to the filling.
- Corn syrup – Essential for the right filling texture. Dark corn syrup adds a deeper flavor; light corn syrup works too.
- Eggs – Use large eggs for proper structure and texture.
- Maple syrup – Optional, but adds complexity. Pure maple syrup gives a lovely note.
- Brown sugar – Light or dark packed brown sugar adds sweetness and depth.
- Flour – A small amount of all-purpose flour helps stabilize the filling.
- Seasonings – Kosher salt, ground cinnamon, and pure vanilla extract round out the flavor.
How To Make This Recipe For Pecan Pie
Step 1 – Prepare the filling
Melt the butter and let it cool a few minutes. In a large bowl, whisk together corn syrup, maple syrup, eggs, brown sugar, salt, cinnamon, vanilla, and flour until smooth. Whisk in the cooled melted butter until incorporated.
Step 2 – Assemble
Arrange the pecans in an even layer in the pie crust. Pour the filling over the pecans so they are fully covered.
Step 3 – Bake
Preheat the oven to 350°F (175°C). Place the pie on a lined sheet pan to catch any drips and bake uncovered for 30 minutes.
Step 4 – Protect the crust and finish baking
After 30 minutes, cover the crust edge with a pie shield or foil to prevent over-browning. Continue baking another 30–40 minutes until the edges are set and the center has a slight jiggle. Remove from the oven and cool completely for at least 3 hours or overnight for best results.
Frequently Asked Questions
Yes. The pie needs at least 3 hours to set, but overnight chilling gives the best texture, making it an excellent make-ahead dessert.
This pie should be thick and slightly gooey, not runny. If it’s runny, bake longer. The center temperature usually reaches about 200–210°F because of the sugar. If you don’t use a thermometer, look for firm edges and a center with only a tiny jiggle. Cool for at least 3 hours or overnight, then refrigerate to finish setting if needed.
Refrigeration yields the best results. Store covered in the fridge and remove about 30 minutes before slicing to bring it closer to room temperature.
Yes. Wrap the fully baked and cooled pie tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Tips For Making The Easiest Pecan Pie Recipe
- Melt the butter first – Let it cool slightly before adding so it doesn’t scramble the eggs.
- Cover the pecans in filling – This prevents them from toasting too dark during baking.
- Use a lined sheet pan under the pie – Catches any leaks and keeps your oven clean.
- Shield the crust after 30 minutes – Use a pie shield or foil to avoid a burned edge.
- Make it the night before – Chilling overnight helps the filling set and frees up your serving day.
- Bring to serving temperature – Pull the pie from the fridge 30 minutes before slicing.
- Storage – Covered in the fridge, the pie will keep for up to 4 days.
What To Serve With Pecan Pie
Complement the pie with classic sides for a complete meal:
- Roasted turkey or smoked turkey breast
- Parmesan roasted potatoes
- Peas with onions
- Citrus cranberry chutney
Other Classic Pie Recipes
Try other favorite pies for variety:
-
Bourbon Apple Pie
-
Classic Pumpkin Pie
-
Old Fashioned Chocolate Pie
-
Cherry Cheese Pie
Hosting Thanksgiving?
Get organized and stress-free with easy planning tips and make-ahead strategies to simplify your holiday cooking.
If you enjoyed this recipe, please rate and leave feedback. For tools and equipment ideas, check the recipe card below and choose the items that fit your kitchen.
Old Fashioned Pecan Pie
Jessy Freimann
10 mins
1 hr
3 hrs
4 hrs 10 mins
Details
Servings & Nutrition
Equipment
- mixing bowl
- whisk
- measuring cups and spoons
- pie pan
- pie shield or foil
- sheet pan
Ingredients
- 1 pie crust in pan, edges fluted
- 1/4 cup salted butter, melted (half stick)
- 3/4 cup dark corn syrup (or light)
- 1/4 cup pure maple syrup
- 3 large eggs
- 1/2 cup packed brown sugar
- large pinch kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon all-purpose flour
- 1 10-ounce bag shelled and halved pecans
Instructions
- Preheat oven to 350°F. Melt butter and set aside to cool slightly.
- In a large bowl, mix corn syrup, maple syrup, eggs, brown sugar, salt, cinnamon, vanilla, and flour until well combined.
- Whisk in the cooled melted butter until the filling is smooth.
- Place the pecans in an even layer in the raw pie crust.
- Pour the filling over the pecans so they are fully covered.
- Put the pie pan on a lined sheet pan and bake uncovered for 30 minutes.
- Cover the crust edge with a pie shield or foil and bake another 30–40 minutes until the edges are set and the center has a slight jiggle.
- Remove from the oven, remove the shield, and cool completely at least 3 hours or overnight. Refrigerate once cool and bring to room temperature 30 minutes before serving.
Notes
- Melt the butter before starting – let it cool so it doesn’t cook the eggs.
- Cover the pecans with filling – prevents over-toasting.
- Line a sheet pan under the pie – catches any leakage.
- Use a pie shield after 30 minutes – prevents burnt edges.
- Make it the night before – chilling overnight improves texture.
- Pull from the fridge 30 minutes before serving – for best texture and flavor.
- Storage – Keeps up to 4 days covered in the refrigerator.
Nutrition
Serving: 1 slice • Calories: 348 kcal • Carbohydrates: 56 g • Protein: 4 g • Fat: 13 g • Saturated Fat: 6 g • Sugar: 44 g
Let us know how it turned out!