Pecan Pie

8 servings
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Pecan Pie is a perfect gooey, crunchy, rich and easy holiday favorite pie you can make in less than an hour! The perfect Southern classic comfort food dessert!

Pecan Pie is the perfect holiday dessert recipe! Want more holiday favorites you HAVE to try our Bread Pudding or Carrot Cake and top them with Easy Whipped Cream!


Pecan pies are a favorite Southern dessert, and they are a delicious way to end a hearty meal. First time pie makers, don’t be scared: this recipe is quick and couldn’t be easier. This recipe has a long cook time and a short prep time, which gives you an opportunity to work on a main course.

How to Make Pecan Pie:

  1. Preheat your oven and prepare your pie crust in your pie pan or pie plate.
  2. Mix together the Light Corn Syrup, eggs, sugar, unsalted butter and vanilla extract.
  3. Stir in pecans and pour the pie filling into pie crust.
  4. Place ½ cup whole pecans on top of the pie.
  5. Bake on center rack of oven for 50-55.
  6. Cool on wire rack for at least 2 hours on wire rack before serving.

Once your pie is done, take it out of the oven and set it on a wire rack. It will look and smell delicious, but resist the urge to eat it just yet, it needs to cool for at least 2 hours. You can serve it as-is, or sprinkle pecan halves on the top of the pie.

Try it with some homemade Vanilla Ice Cream. Also, if you enjoyed this pie, you should try our Easy Key Lime PieMixed Berry Pie, or our Ultimate Apple Crisp.

Pecan Pie slice on plate


  • Red Wine Pot Roast: this is a savory, filling main course that will feed a small party or a very hungry family and a more dressed up version of our most popular recipe on the site: Ultimate Slow Cooker Pot Roast.
  • Baked Ham: baked ham is both savory and sweet. Great for parties or cozy nights in.
  • Roast Turkey: turkey is a holiday favorite, but it is excellent all year round. Our roast turkey is delicious, and it makes plenty of leftovers for later weeknight meals.
Pecan Pie with Whipped Cream on Plate


You absolutely can. Bake the pie completely and then let it cool down to room temperature before putting it an airtight container and storing it in the fridge. To warm it up, put it in your oven at 200 degrees F ( 93.3 degrees C) for about ten minutes, or until warmed through.

What’s the difference between light corn syrup and dark corn syrup?

According to Karo’s website, there are a few key differences between light and dark corn syrup that are important to keep in mind.

  • Light corn syrup: you use light corn syrup when you want a less pronounced flavor. To substitute, for 1 cup light corn syrup, use ¼ cup water and 1 cup sugar.
  • Dark corn syrup: thicker, more flavorful, dark corn syrup is made from molasses. To substitute, use ¼ cup water and 1 cup brown sugar.


  • Serve: pecan pie is different from cream pies, in that you can store it covered at room temperature for up to 2 days.
  • Store: once in the fridge, your pecan pie will last up to 4 days.
  • Freeze: to freeze your pie, let it cool to room temperature and put it in an airtight container. It will last up to 2 months.


If you end up with extra pecans, you can keep them for future use by sealing them in an airtight container and keeping them in a dry place. Storing them like this will keep them good for up to a year, which means that your future pies are in luck.

Origins of Southern Pecan Pie

Pecans come from the American south, and the name comes from the Algonquin word “pakani.”  Pecan pie is also Southern and some say that it got started when French settlers first came to Louisiana and were introduced to pecans, but the oldest recorded recipe comes from Harper’s Bazaar in 1886.

This classic pecan pie recipe is perfect for wowing your guests (or yourself) because of how tasty and simple it is. All you have to do with mix the ingredients together into a pie shell and put it in the oven.

Whole Pecan Pie

Pin this recipe now to remember it later

Pin Recipe

Pecan Pie

Pecan Pie is a perfect gooey, crunchy, easy holiday favorite you can make in less than an hour! The perfect Southern classic comfort food!
Yield 8 servings
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup  Light Corn Syrup
  • 3 large eggs
  • 1 cup sugar
  • 2 tablespoons unsalted butter , melted
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pecans , chopped
  • 1 pie crust
  • 1/2 cup pecan halves


  • Preheat oven to 350 degrees.
  • Mix Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
  • Stir in pecans and pour the mixture into pie crust.
  • Add pecan halves over the mixture evenly.
  • Bake on center rack of oven for 50-55 minutes.
  • Cool for at least 2 hours on wire rack before serving.



Calories: 499kcal | Carbohydrates: 62g | Protein: 6g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 69mg | Sodium: 129mg | Potassium: 145mg | Fiber: 3g | Sugar: 49g | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1.5mg
Pecan Pie Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Keeping it in an airtight container or sealed plastic wrap will keep your pie fresh. Once it’s cut into, we recommend refrigeration.

      1. Thanks for the reply. I asked because in the description, it says this kind of pie doesn’t need to be refrigerated. You may want to change it.

    1. If its drippy liquidy in the center no that won’t harden up. If it’s jiggly then possibly yes. If you can and it’s really truly liquidy, wrap the pie crust edges will foil to protect them and put it back in the oven until it’s not liquidy. Up to 25 minutes. If you have an oven thermometer you may just want to double check if the oven is running a bit cooler than it should. I hope this firms up for you. It should if you give it a bit more time.

  1. Replace 1 cup light corn syrup with 1 cup sugar/sweetener and 1/4 cup water, to replace 1 cup dark corn syrup use 1 cup brown sugar and 1/4 cup water

  2. I’m not sure why this pie did not turn out well. It was so liquidy I wonder what I did wrong. I have made other pecan pies and never had this problem

      1. Are your pies for 8 or 9-inch pies? Planning to do this one and your pumpkin pie but I do not see the size listed? Thanks!

  3. This must be an American recipe and I live in UK, so i have no idea what corn syrup is. Can anyone enlighten me. I really want to make this.

    1. It’s sugar disolved in hot water which makes it a more syrupy consistency. Hope this clears things up.

    2. Hey Susanne- I have often used Lyle’s Golden Syrup in place of corn syrup- it doesn’t taste exactly the same and corn syrup is a bit thicker and more viscous but I think you could substitute it easily.