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Classic Pecan Pie Recipe

A slice of classic pecan pie on a plate.

This Classic Pecan Pie recipe is simple to make and a pleasure to eat. An easy way to make pecan pie that’s filled with rich, sweet and nutty flavor. Everyone’s favorite fall dessert!

Now, I know that very recently I made smaller versions of this, but in my defense I had no choice but to make a pecan pie. It was Thanksgiving. It’s tradition. I always make pecan pie. My sister asked nicely. And, this one is a bit different from those wee ones.

Several years ago, I was smart enough to ask my great aunt, who was a very good cook, for her pecan pie recipe. Now, at the time, she was generally responsible for pecan pie contribution for family gatherings. However, I wanted to know how to make it myself. Now that she is no longer with us and I have the recipe, I now make pecan pie. Whether they say it to humor me or not, everyone says it tastes just like hers. Trust me, there is no greater compliment than that.

I had to work the day before Thanksgiving, and I had spent Tuesday baking cakes. My master plan was to make the pecan pie Wednesday night when I got home from work. Since we all know about what happens to the best-laid plans, it will come as no surprise that I came home to find Quinn sick and in bed. The implications of that? I had to brine a turkey and finish making bread. So, the part of my plan that involved making a pie crust had to be scrapped, and I humbled myself and used a store-bought crust. I comforted myself with the memory of my aunt using store-bought, too.

This pie is so simple to make. Seemingly much too simple for how good it is. My only helpful hint is not to underbake it. Now, this pains me greatly since I tend to underbake just about everything. But, trust me, if you don’t bake it thoroughly, the filling won’t set and will run all over the pie pan.

I usually make this pie again for Christmas, although this year I may try something else. I have several days off before Christmas, so I should have time to make what I’ve got in mind. We’ll see if I can get away with not making this traditional dessert. Not that I’ll stray too far from my beloved pecan.

Need pie crust help? Try BoB’s Pie Crust Tutorial.

Classic Pecan Pie Recipe

Yield 8 to 10 servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

This Classic Pecan Pie recipe is simple to make and a pleasure to eat! An easy way to make pecan pie that's filled with rich, sweet and nutty flavor. Everyone's favorite fall dessert!

A slice of classic pecan pie on a plate.


For the crust:

  • 1 & 1/4 cups (150g) all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
  • 2 to 4 tablespoons very cold water

For the filling:

  • 3 large eggs
  • 1 cup (312g) light corn syrup
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (57g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 & 1/2 cups pecan halves


To make the crust:

  1. Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas. (You can also do this in a food processor.)
  2. Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
  3. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
  4. Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
  5. Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
  6. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Place the pie plate in the refrigerator while you make the filling.

To make the filling:

  1. Preheat oven to 350°F.
  2. Place the eggs in a large bowl, and beat lightly. Add the corn syrup, sugar, butter, vanilla, and salt. Mix well.
  3. Stir in the pecans. Pour into the pie crust.
  4. Bake for 45 minutes or until the center is set. Cool completely before serving.


This is my go-to pie crust recipe, but feel free to use your favorite recipe for a 9-inch crust.

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    10 Comments on “Classic Pecan Pie Recipe”

  1. Oh, this was my Thanksgiving treat from you this year! Thank you for making it for me. It does taste just like Aunt Faye’s! Never be ashamed using a store-bought crust. It is the stuff you put inside it that counts! Now you are making another for Christmas, right????

  2. Wow, that looks so good!

  3. That is what I love about pecan pie….very simple. Looks good.

  4. That is one of the most beautiful pecan pies that I have ever seen!

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  9. I love pecan pie! Any time of the day or night, warm, cold, or room temp. Now, having said all that…let me offer you a slightly different version. Make it exactly the same way as this recipe, but instead of 1 C syrup, try it with a cup of mile instead. This turns that ooey-gooey into a custardy delight…so delicious!
    Give it a try…you won’y be disappointed!

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