Grandma’s Pecan Pie Recipe

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A tried and true classic, this Pecan Pie recipe is truly the best! It tastes just like the one Grandma used to make and with less than 10 ingredients, it’s incredibly easy too. Perfect for both Thanksgiving and Christmas!

The Best Pecan Pie Recipes

We have made and tried a LOT of pecan pie recipes and as far as classic pecan pies go, this one is the best. By far. The filling is perfectly sweet and gooey, filled with pecan halves and a warm molasse-y flavor. I added in a bit of orange zest, which may seem a bit strange but man, it really makes this pie extra special and sets it apart from the others.

For the crust, I used a refrigerated pie crust to keep things extra easy but feel free to use your favorite homemade crust instead.

While the crust does need to chill for 30 minutes and the bake time is about an hour, the actual hands-on prep time for this pie is just 10 minutes! And it can easily be made in advance, making it perfect for the busy holiday season!

Overhead view of a homemade pecan pie

What You’ll Need

You’ll need less than 10 ingredients to prepare this easy pecan pie. Most of them are likely in your cupboard already!

  • Pie crust – Both refrigerated pie crust from the store or homemade pie crust will work. Your choice!
  • Unsalted butter
  • Sugar – Dark brown sugar and granulated sugar are both used to sweeten this pie. The dark brown sugar helps to give a molasses flavor to the filling.
  • Light corn syrup – Corn syrup is key to thickening the filling and achieving the right texture.
  • Vanilla extract – For flavor.
  • Orange zest – Optional but in my opinion, adding the zest is what helps set this apart.
  • Salt
  • Eggs – Help give the filling substance.
  • Pecan halves – You can’t have pecan pie without pecans!
  • For serving – Either whipped cream or vanilla ice cream for serving.

Can You Make Pecan Pie Without Corn Syrup?

This is not a pecan pie recipe you can make without corn syrup. Think of the corn syrup as the glue that holds this pie together. It helps to thicken the pie filling and prevents it from spilling all over when you cut the slices, plus it gives it tons of flavor. Making this pie without corn syrup would sacrifice the flavor and the texture.

Recipe Variations

Want to turn this into a less-than-traditional pecan pie? Here are a few ways to get creative with this holiday dessert!

  • Chocolate Pecan Pie – Add a cup of semi-sweet chocolate and cut back on the pecans by about 1/2 cup. My favorite is German Chocolate Pecan Pie.
  • Bourbon Pecan Pie – Omit the vanilla extract and add 1 tablespoon of good quality bourbon.
  • Pumpkin Pecan Pie – The combination of two fall favorites!
A fork digging into a slice of homemade pecan pie

How to Make Pecan Pie

This easy pecan pie recipe comes together quickly in just a few steps. There are just 10 minutes or so of actual hands-on time!

  • Prepare the pie crust. Spread the pie crust in the pie pan. Crimp the edges and poke the bottom with a fork. Chill in the fridge for at least 30 minutes or freeze for no more than 10 minutes.
  • Make the filling. Whisk the sugars in melted butter over medium heat, until melted. Remove from heat. Whisk in the corn syrup, vanilla, orange zest, and salt. Add in lightly been eggs.
  • Assemble the pie. Place the pecans in the pie shell. Pour the filling mixture evenly over them.
  • Bake. Cover the pie with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, until the center is set.
  • Cool. Cool on a wire rack for an hour then refrigerate for at least 4 hours.

How Do You Know When Pecan Pie Is Done Baking?

You can tell when your homemade pecan pie is done baking when a toothpick or knife inserted in the center comes out clean. The filling will still be a bit wiggly, though not too much. It should appear mostly set. Note that the pie will continue cooking even after it’s removed from the oven, so you don’t want to overbake it.

Tips for Success

Here are a few helpful tips for making the best pecan pie.

  • Mix the filling by hand. I recommend using a whisk to combine the filling ingredients to avoid overly beating it.
  • Use a pie shield. A pie shield or foil on the edges of the pie crust should be used for at least the first 30 minutes. This helps prevent the pie crust from browning.
  • Try toasting the pecans. For extra flavor, toast the pecans before baking.
  • Cool before slicing. Allow the pie to cool completely (and chill in the fridge) before slicing. Otherwise, the filling will go everywhere when you slice it.

Serving Suggestions

Keep your pecan pie refrigerated until just before serving. You can serve it at room temperature if desired. I like to serve my homemade pie with a scoop of vanilla ice cream, though whipped cream is also delicious!

How to Store & Freeze

Homemade pecan pie can be stored in the fridge for up to 3 days. Keep it covered with plastic or foil to prevent it from drying out.

You can also make the pie ahead to freeze. (This is perfect for the holiday season!) To freeze, bake the pie as usual and allow it to cool completely. Wrap tightly in plastic wrap and foil, then place in a ziploc bag. Freeze for up to 3 months. Thaw overnight in the fridge and enjoy!

More Pecan Pie Recipes:

Grandma's Pecan Pie Recipe
5 from 6 votes

Grandma’s Pecan Pie Recipe

A tried and true classic, this Pecan Pie recipe is truly the best! It tastes just like the one Grandma used to make and with less than 10 ingredients, it's incredibly easy too. Perfect for both Thanksgiving and Christmas!
Servings: 10
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour


  • 1 refrigerated pie crust
  • 6 tablespoons unsalted butter melted
  • 3/4 cups dark brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon grated orange zest optional
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups pecan halves
  • whipped cream or vanilla ice cream for serving; optional


  • Preheat oven to 350°F
  • Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
  • Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
  • Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
  • Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
  • Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
  • Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
  • Pie can be made 1-2 days ahead and refrigerated until ready to serve.

Last Step:

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Calories: 471kcal | Carbohydrates: 57g | Protein: 5g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 171mg | Potassium: 143mg | Fiber: 2g | Sugar: 47g | Vitamin A: 302IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1mg


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