Best Pecan Pie Recipe

Impress your guests with this perfect Southern Pecan Pie.  With eight easy ingredients and only ten minutes of prep time, you too, can cook like a chef.

    • Author: Beth Pierce
    • Prep Time: 10 minutes
    • Cook Time: 55 minutes
    • Total Time: 1 hour 5 minutes
    • Yield: 8 servings
    • Category: dessert
    • Method: bake
  • Cuisine: Southern


  • 1 (9 inch) unbaked or frozen pie crust
  • 2 ½ cups pecans coarsely chopped
  • 3 large eggs room temperature
  • 1 cup light corn syrup or dark corn syrup
  • ¾ cup packed light or dark brown sugar
  • 3 tablespoons melted unsalted butter (slightly cooled)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees.  Add pecans to the unbaked pie shell.
  2. In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt.  Pour the mixture over the pecans.
  3. Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set.  Cool for at least 2 hours before slicing.


  • If you have the time, make a delicious homemade pie crust.  Simply cut this recipe in half since it is for a double crust.  It won’t take long at all, and your guests will be so impressed with your cooking.
  • Don’t chop your pecan halves too much.  Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
  • The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
  • For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
  • Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.

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