Pecan Pie

Here's an EASY pecan pie, just like Grandma makes. Homemade crust. Sweet pecan filling. A touch of molasses. This is THE pecan pie for your Thanksgiving table!

Photography Credit: Elise Bauer

Thanksgiving Pecan Pie

What’s your favorite Thanksgiving pie? Mine is a toss up between apple, pumpkin, and homemade pecan pie. In fact, I love them all so much I make one of each for our T-day feast. (It seems like everyone in our family has their favorite, and if I don’t make them all someone will run to the store to fill the gap!)

Pecan Pie – A History

Pecans are native to North America, so it is entirely fitting that a pecan pie would make an annual appearance at Thanksgiving along with our other native foodstuffs like turkey, pumpkin, and cranberries.

Pecan pie itself though is a more recent invention. It became popular through the marketing efforts of Karo in the 1930s, to help sell their corn syrup, a necessary ingredient in the pie.

A Note about This Pecan Pie Recipe

Most pecan pie recipes I’ve found call for 2 cups of sugar—one cup of corn syrup one cup of either granulated or brown sugar. I find that just a bit too sweet for my taste, so for this pecan pie recipe, I’ve dropped the sugar down by half a cup. Feel free to reduce further or add more to your taste.

The molasses, butter and vanilla bring out the wonderful flavor of the pecans. Nuts go rancid with storage, so make sure you are using the freshest of pecans for this pie!

Looking for more ideas for Thanksgiving pie?

Follow me on Pinterest

Pecan Pie Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 8


  • 1 9-inch pie shell, frozen (freeze for half an hour if freshly made) (I recommend our easy, flaky, sour cream pie crust)
  • 2 cups pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)
  • 3 eggs, slightly beaten
  • 1 cup light corn syrup
  • 1/2 cup brown sugar
  • 1 Tbsp molasses (unsulphured)
  • 4 Tbsp butter, melted
  • 1/2 teaspoon salt
  • 2 teaspoon vanilla extract


1 Mix pecan pie filling: Preheat oven to 350°F. In a medium bowl vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth. (No need for a mixer, you can beat by hand using a wooden spoon.)

2 Spread the chopped pecans over the bottom of a frozen pie shell. Pour the filling over the pecans. Don't worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can use them to arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)

Pie crust filled with pecans for easy pecan pie Old-Fashioned Pecan Pie with a homemade crust about to go in the oven

3 Bake at 350°F for 30 minutes. After 30 minutes tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit wiggly in the center.

4 Remove from oven and let cool completely. Note that the pie will be puffed up a bit when you first take it out of the oven, it will settle as it cools.

Fresh pecan pie just out of the oven cooling on the stovetop

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Handwerkstatt. Read more about our affiliate linking policy.


Sweet Potato Pie with Pecan Topping here on Handwerkstatt

Grandmotherhood and pecan pie from Lisa Fain, our Homesick Texan

Chocolate Espresso Pecan Pie from Use Real Butter

pecan pie recipe that makes perfect pecan pie

Elise Bauer

Elise Bauer is the founder of Handwerkstatt. Elise launched Handwerkstatt in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

150 Comments / Reviews

No ImagePecan Pie

  1. Jamie

    Every time I make this, it disappears fast. Always a crowd pleaser. Thanks for sharing.


  2. Pia

    Excellent, and this must be one of the easiest pies to make!


  3. Renee’

    CAN 1/2 light and 1/2 dark syrup Be used omitting molasses

    Show Replies (1)
  4. Safi

    Excellent, thanks for sharing

  5. Marquetta Swanson

    This was a very easy recipe that came out great! It’s my husband’s favorite pie and he loved it!


View More
Easy Homemade Pecan Pie on a stone surfacePecan Pie