Classic Pecan Pie

Enjoy the timeless pleasure of Classic Pecan Pie, a treat that represents the very best of traditional American baking.

With its buttery crust and full of rich flavors, this famous treat has been a mainstay on holiday tables and dessert plates for many years. Made with a delicious filling of nuts, eggs, butter, and syrup, each bite has just the right amount of sweetness and nuttiness to leave a memorable impact.

Classic Pecan Pie will satisfy your sweet tooth and bring back memories with every bite, whether you’re enjoying a special event or just want a comfortable treat. Come with us on a trip to learn how to make this classic dessert from scratch. You’ll get better at baking and make a masterpiece that your family and friends will enjoy.


  • 1 cup Karo Light or Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (6 ounces) pecans
  • 1 (9 inch) unbaked deep dish pie crust


  • What the crust is: Get my pie crust ready up to step 5.
  • Set the oven rack to the lower third place and heat it to 350°F (177°C) after the pie dough has chilled.
  • On a lightly floured surface, roll out the cold pie crust. Remember to always use light pressure with your rolling pin when you’re making the pie dough. Move the dough around with your hands as you work your way out from the middle to all four sides.
  • Make a circle 12 inches across by rolling it out. Put the dough in a 9-inch pie dish with care. Use your fingers to tuck it in and make sure it’s smooth. To get the edge that looks great, like in the video, fold the extra dough over the edge and shape it into a thick rim around the pie with your hands. You can use a fork to crimp the sides or your fingers to flute them.
  • You can watch me do this again in the video above or in my separate video on how to flute and crimp pie crust. Use egg wash to paint the sides. (I always put the cut dough in the pie dish in the fridge or freezer for 10 minutes before filling it to help make sure the edge looks nice.)
  • For the stuffing, chop the pecans very roughly—some whole and some roughly chopped is fine. Put nuts all over the pie crust. In a big bowl, mix the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon with a whisk until everything is well mixed. Pour over the nuts.
  • Put the pie in the oven for 50 to 55 minutes, or until the top starts to brown a little. I put a pie crust shield on top of the pie after the first 20 minutes of baking to keep the sides from turning brown too fast. Wrap a piece of aluminum foil around the whole pie if it starts to brown too fast.
  • When the pie is done, take it out of the oven and put it on a wire rack to cool fully. It will settle down as the pie cools.
  • Whether the pie is warm or cold, serve it sliced. Add ice cream or whipped cream on top.
  • Cover leftovers and keep them at room temperature for one to two days or in the fridge for four to five days.


1. What makes Classic Pecan Pie stand out?

  • Classic Pecan Pie stands out for its rich and gooey filling, loaded with pecans, eggs, butter, and syrup, nestled within a flaky crust. It’s a timeless dessert known for its irresistible combination of sweet and nutty flavors, making it a crowd-pleaser at any gathering.

2. Can I customize Classic Pecan Pie to suit dietary preferences?

  • Yes, Classic Pecan Pie can be customized to accommodate various dietary preferences. You can opt for alternatives like maple syrup or honey instead of corn syrup for a different flavor profile. Additionally, substitutes like almond flour or gluten-free pie crust can be used to make it gluten-free. Experiment with vegan butter and egg replacers for a vegan-friendly version that retains the essence of this beloved dessert.

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