Photo: Victor Protasio; Food Styling: Margaret Dickey; Prop Styling: Heather Chadduck
Prep Time
10 Mins
Bake Time
1 Hour 5 Mins
Yield
Makes 8 servings

This classic dessert is a crowd favorite. Served warm with a scoop or two of ice cream, this favored baking recipe is perfect for any holiday. Add semi-sweet chocolate chips or bits of baking chocolate for a chocolaty take on this pie recipe. Some like it with a slice of cheese on top. This will definitely be a hit at any of your upcoming family gatherings-especially in the colder months. 

How to Make It

Step 1

Spread pecans in a single layer on a baking sheet.

Step 2

Bake at 350° for 8 to 10 minutes or until toasted.

Step 3

Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.

Step 4

Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.

Step 5

Note: For testing purposes only, we used Mrs. Smith's Deep Dish Frozen Pie Shell.

Chef's Notes

For a richer flavor in  this traditional pecan pie recipe, try using dark corn syrup. Both variations received high marks in our Test Kitchens.

Ratings & Reviews

jopalis
November 25, 2015
Sounds delish but I have 10 inch pie pans . How do I adjust recipe for the bigger pie pan

ericka5441
November 25, 2015
Sounds delish but I have 10 inch deep dish pie pans. How do I adjust recipe for the bigger pie pan

heartinsa's Review

NayDway
February 12, 2015
The first time I made this exactly as the recipe stated and it was very good though I do make my own crust. The second time I increased the pecans to 2 cups as others have suggested. I used half light and half dark corn syrup (3 oz each). OMG! It was declared THE best pecan pie I had ever made by the entire family. Definitely a keeper.

AWESOME PIE

Lisa
November 29, 2015
This was my first pecan pie I made; I used some of the suggestions below (adding more pecans and using dark and light syrup) and the pie was the BEST he's EVER HAD! He added whip cream and scrap the plate for any residue before getting another slice..he also called his mother and told her about the pecan pie experience he'd just experienced. This has been saved to my pie collections and will get used often. THANK YOU

texasbaker55's Review

De1iciousD
April 24, 2011
THIS IS THE BEST PECAN PIE EVER!!!! I do believe that baking the pecans and using 1/4 less corn syrup makes the difference. I know it's a hit each time I bake it!!!! As a matter of fact, I'm actually baking one right now!!! THANKS SO MUCH FOR SHARING!!!

DELICIOUS!

catlover8
November 28, 2015
This was the first pie I have ever made and it was fabulous! I made one small tweek by using 2/3 cup of sugar and 1/3 cup of dark brown sugar just for a little more richness (plus I didn't have any dark corn syrup). But it was oh so yummy. The hubby couldn't say enough about it. Great recipe!

Delicious

CatHunt
November 02, 2018
The recipe was very easy to follow. The only thing i did different was modify the sugar. I used 1/2 cup corn syrup, and 1/2 brown sugar and it was still very sweet for me. I will modify the sugar again the next time i make it. This is a definite keeper in my receipe book👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼

NattyJo's Review

tngolfgal
March 29, 2013
I started out making this for my track coach who absolutely loves pecan pie. But before giving it to him I thought I'd better keep the first pie, taste it, and, if it was good, make him a separate one. Boy am I glad I did that! When I cut into it, the whole filling was one soupy mess and it was WAY too sweet (even for pecan pie). I cooked it for the entire 55 minutes, but maybe I needed to cook it longer? I definitely did not give it to him.

rusher's Review

Nicole
November 25, 2011
This was a fantastic easy recipe, will definitely save this as my go to pecan pie recipe.

catlover8's Review

Frances
November 25, 2011
This was the 1st pecan pie I have ever made & it was not only easy but also delicious. I accidentally got the regular size crust instead of deep dish & it still turned out fine. I used 1/2 cup light corn syrup like someone suggested but I will try with 3/4 cup at Christmas time just to see which I prefer. Thanks so much for sharing.