Classic Pecan Pie: tender nuts, flaky crust, and a gooey brown sugar filling. The best way to end your holiday meal! Made with no corn syrup.

Perfect slice of pecan pie, served on a cream stoneware plate.

*Originally published on October 30, 2018.*

I can’t believe it’s almost November already! How did this year fly by so fast??

Well, now that we are here, it’s officially time to start holiday baking. And we’re kicking it all off with this fabulous pecan pie recipe.

I plan on posting a lot of pie recipes this month! I’ve got a few good ideas in the works, but in the meantime, be sure to check out my favorite pumpkin pie, chocolate cream pie, and lemon meringue pie.

Any of those options would be fantastic for your holiday feast, but in our house, there’s really only one way to go. Pecan pie!

Easy pecan pie recipe, baked with a crimped crust and presented against a burgundy backdrop.

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What is pecan pie?

Pecan pie is a traditional southern dessert. It’s so delicious it’s become loved all over the country, and even the world!

It consists of a flaky, buttery pie crust, a gooey, sweet filling, and tons of crunchy nuts. It’s great at any time of year, but we especially love it around the fall and winter holidays.

What makes this the best pecan pie recipe?

  1. Tastes amazing: It’s sweetened with brown sugar, honey, and maple syrup so it has a really full, rich flavor.
  2. Few ingredients: You’ll only need a handful of basic ingredients to make it.
  3. Easy to make: The pecan pie filling comes together in a matter of minutes!
  4. Wholesome: There’s no corn syrup in this recipe. Every ingredient has dimension, and adds flavor and complexity.

What does pecan pie taste like?

The first time I tasted pecan pie, it reminded me of a candy bar. The filling is sweet and gooey, with an almost caramel-like flavor. The nuts are a great contrast to all the sweet, and so is the buttery pie crust.

Because this recipe contains no corn syrup, there is a much deeper and more complex flavor.

The brown sugar brings a warm sweetness, while the honey adds a floral note and the maple has a faint woodsiness that really compliments the nuts beautifully.


Eggs: Use large eggs. It’s best if they’re at room temperature, but I don’t find this to be critical. For a vegan pecan pie recipe, swap in your favorite plant-based egg substitute. As long as it can sub 1:1 for chicken eggs, it should work just fine.

Brown sugar: I prefer dark brown sugar, but light brown will work in a pinch.

Honey: Any variety of honey will do. Or just use the same amount of maple syrup if you’re making a vegan version.

Maple syrup: Nothing else has quite the same flavor as pure maple syrup. Feel free to use a lower grade, if the grade A stuff is too pricey. A lot of times it has more flavor anyway.

Butter: I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter can contain different amounts of salt, so this way you get a more consistent result. For a vegan or dairy-free pecan pie recipe, use a plant-based butter that can substitute for dairy butter 1:1.

Vanilla: Vanilla extract adds a subtly sweet flavor without being at all sugary. For a more pronounced flavor, try using vanilla bean paste. You could also split a vanilla bean down the center lengthwise, scrape out the seeds, and add those.

Salt: Salt carries the flavors and intensifies them. The end result won’t taste salty, but it will make everything so much more flavorful! I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine which can leave a bitter taste), so the flavor is pure. It’s also inexpensive and easy to find in a regular grocery store.

Pecans: Chopped pecans are the most economical, but if you have some pecan halves, use them to garnish the top of the pie.

Pie crust: My homemade pie crust is the flakiest ever, thanks to a very special technique! Grab the recipe here: Homemade Pie Crust Recipe. Or, use store-bought to make things really easy!

…and sometimes I like to add a little splash of bourbon too!

Special equipment

How to make pecan pie

I love making pecan pie because it’s so easy. You just stir a handful of ingredients together, pop it into a pie shell, and bake!

Step 1: Prep the crust

Pecan pie is usually made open faced. That just means there’s no top crust. So you’ll only need half a batch of dough for this recipe.

Roll out your dough to an inch or so larger than your pie dish, and gently ease it in, allowing any excess to drape over the sides.

Then, trim, crimp, and chill in the fridge, while you get going on the filling.

Step 2: Make the pecan pie filling

Ingredients for making pecan pie filling, in a glass bowl.

Start by whisking eggs, brown sugar, honey, maple syrup, melted butter, vanilla, and salt together.

Pecan pie filling mixed.

Then, stir in the pecan pieces.

Stirring pecan pieces into pecan pie filling.

Pecan pieces work really well for this recipe because they cost a lot less than whole pecan halves. Save those more expensive pecan halves for the garnish, where they’ll really make an impact!

Pouring pecan pie filling into crust.

Pour the filling into a chilled pie crust and add your pretty garnish.

Garnishing the outside edge of a pecan pie with pecan halves.

How to know when pecan pie is done baking

It can be really disappointing to cut into a homemade pie only to find the filling is a runny mess! So you really want to make sure it’s been baked fully and cooled enough.

No two ovens bake exactly the same way, but you’ll know your pecan pie is done baking when the edges of the crust are golden brown, and the filling is set. If it seems wet in the center, it could probably use a little more time in the oven.

Pecan pie will become even more firm as it cools, so I would recommend waiting at least an hour to slice into it!

How to serve pecan pie

Pecan pie is wonderful with a dollop of whipped cream, or a scoop of vanilla ice cream. It’s also great with a drizzle of chocolate syrup!

But honestly it doesn’t need anything extra. It’s perfectly delicious just as is!

Southern Pecan Pie Recipe


Why is my filling runny?

If you don’t bake your pecan pie quite long enough, the filling could be a little runny.

You’ll know your pie is done baking when the filling is set around the edges but still just a little bit wobbly towards the center.

It’s the eggs that make the filling set up, and if they don’t get to around 145 degrees F, the pie filling won’t set up.

Can this be made ahead?

The pie crust can be made several weeks ahead, wrapped, and stored in the freezer. Or for a few days in the fridge.

The filling will also last in the fridge for a few days.

Or, prep your pie in a foil pan (so your nice pie dish isn’t tied up in the freezer), fill it, and freeze it that way. You can totally bake it from frozen, it just might need a little more time in the oven.

What to do with the leftovers

This pie can sit out at room temperature for a few hours, but any longer than that and it should probably go into the fridge or freezer.

Leftover pecan pie should last about 5 to 7 days in the fridge; a month or two in the freezer.

Reheat it in the microwave or a 170-degree F oven until warmed through.

What is the serving size?

If you cut this pie into 10 equal slices, each slice would be one serving.

The nutritional info in the recipe card below is for 1/10th of the whole pie.

Pecan Pie Recipe No Corn Syrup

Bake up this fabulous pecan pie recipe for your next get-together! At the end of the meal, with a hot cup of coffee, there’s nothing better!

A few more of my favorite pie recipes

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Best Pecan Pie Recipe
5 stars (7 ratings)

Pecan Pie Recipe

Servings: 10
Prep Time: 10 minutes
Cook Time: 40 minutes
Cooling Time: 1 hour
Total Time: 50 minutes
Classic Pecan Pie: tender nuts, flaky crust, and a gooey brown sugar filling. The best way to end your holiday meal! Made with no corn syrup.  



  • Preheat the oven to 350 degrees F.
  • Place the eggs, brown sugar, honey, maple syrup, melted butter, bourbon (if using), vanilla, and salt in a medium mixing bowl, and whisk until smooth.
  • Stir in the pecan pieces, and pour the filling into the prepared pie shell.  
  • Garnish with pecan halves, and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is set.  
  • Cool for at least 1 hour before slicing.


Serving: 0.1pie, Calories: 311kcal, Carbohydrates: 30g, Protein: 4g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 61mg, Sodium: 257mg, Potassium: 147mg, Fiber: 2g, Sugar: 27g, Vitamin A: 224IU, Vitamin C: 0.3mg, Calcium: 44mg, Iron: 1mg
Cuisine: pie
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.
Close-up image of a slice of homemade pecan pie, with a text overlay above, reading "Classic Pecan Pie."
Close-up image of a slice of homemade pecan pie, with a text overlay above, reading "Classic Pecan Pie."

Close-up image of a slice of homemade pecan pie, with a text overlay above, reading "Classic Pecan Pie."


  • Allie

    Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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