My classic homemade pecan pie is traditional in the best possible way. It's the perfect combination of sweet and salty—after one taste, you'll know why it's a favorite! No need to pre-bake the crust.
Recipe by Sally on October 4, 2023
Prep time: PT2H30M
Cook time: PT50M
Total time: PT5H
Rating
4.5 stars ( reviews)
Keywords
pecan pie
Ingredients
1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
2 and 1/2 cups (250g) shelled pecans (pecan halves)
3 large eggs
1 cup (240ml) dark corn syrup*
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Categories
Pie
Cuisine
American
Steps
Prepare my pie crust through step 5.
After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9-inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video tutorial, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above or in my separate how to crimp and flute pie crust tutorial. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
Very roughly chop the pecans—some whole, some coarsely chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
Bake the pie for 50–55 minutes or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
Cover and store leftovers at room temperature for 1–2 days or in the refrigerator for 4–5 days.
Reviews
Tammy Elrod on 2025-11-24 (3 stars): I was hesitant about the cinnamon but added it anyway. I feel like the cinnamon takes away from the pecan pie flavor which should really be brown sugary with the hint of vanilla. It tasted too much like a cinnamon pie and really over shadowed the brown sugar.
Lisa on 2025-11-25 (5 stars): The pie came out beautiful, followed recipes for crust and for pie filling and crimping to a “T” I even had your book with all the great pictures a lot of help my best pie yet thank you and happy thanksgiving now my question I need some advice for my son he’s bringing the two pies to his in-laws he wants to know how to heat it if they choose to please thank you I don’t want them to ruin this piece of art you created and I mastered I’m so excited
Donna on 2025-11-29 (5 stars): I have made this pie several times and think it has the best flavor using some brown sugar and the cinnamon. I also used the white karo( 2/3 cup + 1/3 cup cane syrup). I baked it on lower 1/3 rack on a baking sheet( makes it easier to handle) after baking the usual time and with a slight jiggle- the next day when served the filling seemed to not have set properly - did not hold together but the flavor was excellent. Any idea why this happened and what I can do next time?
Becky on 2025-12-24 (5 stars): I made this for Christmas, and people who don’t usually like pecan pie because it’s too sweet said Sally’s pie was perfect. I used a refrigerated crust and light corn syrup but otherwise followed the recipe exactly.
Tarry Dunn on 2025-12-26 (5 stars): Love this recipe. I am multiplying everything by 1.33 because I am using a deep dish pie pan (last time I made it normal, the filling was too little). Any recommendations/tips for knowing when it is done in the oven? I don't want a runny pie, especially since I added more filling.
Genevieve Smith on 2026-01-17 (5 stars): Anyone who is hesitating whether or not to use this pecan pie recipe, hesitate no longer, this is the #1 best pecan pie recipe on earth!!! I have looked and tried numerous times to find a recipe that actually holds together and works, and this is it! It's tasty, looks good, and never fails! I have made it for numerous occasions and it's the best. So go ahead and make Sally's AMAZING pecan pie recipe as none other will work.
Marlene Glashen on 2026-04-06 (5 stars): Pecan pie was great using your recipe
