Learn to make an old-fashioned pecan pie using this basic recipe and your favorite flaky pie crust! With an ooey gooey sweet filling, loads of crunchy pecans, and an unforgettable taste experience, this simple yet nostalgic pie has everything you need in a fall dessert.

side view of a pecan pie with a slice missing.

Much like a butter pecan bundt cake or a caramel apple pecan bundt cake, a classic pecan pie is a great fall dessert. However, unlike the other two, this pie is just as perfect year-round.

Whether on its own or with a scoop of vanilla ice cream, you can’t help but fall in love with the combination of a tender flaky crust and a sweet gooey center topped with crunchy pecan goodness.

And nevermind the aromas coming from your kitchen as it bakes! There’s simply nothing like it.

It’s an impressive dessert that’s very easy to make, and because it’s an old-fashioned pecan pie, you know everyone will love it. I mean, it’s been around this long for a reason.

Bring it to your next potluck, Thanksgiving dinner, or holiday party, and watch how quickly the entire thing disappears!

Traditional Pecan Pie Recipe

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Why you’ll love this recipe

It’s easy to make with simple ingredients.
Can be made with a homemade or store-bought crust.
Leftovers will last for up to a week!

side view of a slice of vintage pecan pie in a pie plate.

Helpful Tools

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

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Large eggs: These help to bind the filling. It’s a gooey filling, so the eggs help support the structure so it doesn’t end up soupy.
Light corn syrup: This is the magic that keeps it shiny and gooey, and along with the eggs, it helps the pecan pie set.
Granulated white sugar: A little extra sweetness for this classic pecan pie is necessary!
Flavor enhancers: Vanilla extract, cinnamon, and salt.
Pecan pieces: I use pecan pieces that come prepackaged as an assortment of sizes for variation. You can chop your own or keep them whole, it’s up to you. Have extra? Make some butter pecan snack mix, too!
Salted butter: Since there is quite a bit of sweetness in this pie, using salted butter brings balance.
Pie crust: You’ll need just a bottom pie crust. I have a great all-butter pie crust I like to use most often, but if you’ve got a store bought crust on hand, that’s perfect.

overhead shot of labeled ingredients laid out to make a traditional pecan pie.

How to make Old Fashioned Pecan Pie

This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

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Step One: Press the pie dough into your pie plate and crimp the edges, using a fork or your fingers.

overhead shot of an unbaked pie crust crimped in a plate.

Step Two: In a large mixing bowl, give the eggs a light whisk, then add in the corn syrup, sugar, and vanilla. Stir with a spatula until the sugar is fully incorporated.

overhead shot of pecan pieces in a mixing bowl.

Step Three: Fold pecan pieces into the mixture and pour the contents of the mixing bowl into the prepared pie shell.

Step Four: Drizzle butter over the top of the pie filling and bake in a preheated 350°F oven for 50-60 minutes.

overhead shot of a pecan pie before baking.

Step Five: The filling will be gooey, so you’ll want to let it set for at least 30 minutes before slicing. It serves about 6–8 pieces, depending on how generous you feel. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

overhead shot of a freshly baked pecan pie.

The pecans will float to the top of the pie while baking. This gives a bit of separation so that you can taste some of the gooey filling on its own.
For extra nuttiness, if you have extra time, try toasting the pecans first to bring out their flavor and crunch. Toss them onto a baking sheet and toast them for about 5-7 minutes at 350°F. You can also toast them in a skillet on the stove.
If you find the edges of the crust are getting too dark too quickly, cover the edges of the crust with foil or a pie shield, if you have one.
To test whether the pie is ready to come out of the oven, insert a toothpick into the center. It is a gooey filling and will be a bit jiggly, but the toothpick should come out fairly clean. The edges will also be set and look slightly puffy.

Storage & Reheating

How to store leftovers

Keep leftover gooey pecan pie in an airtight container in the fridge for up to a week.

Freezing Instructions

Cool the baked pie completely. Cover it in a layer of plastic wrap and a layer of foil. Keep the sealed pie in an airtight, freezer-safe container or freezer bag, and freeze it for up to 3 months. Thaw in the fridge before serving it.

FAQs

Can I make pecan pie without corn syrup?

Sure, you can! Adding maple syrup is a great alternative, especially if you want a bit of maple flavor in your pecan pie. The only thing is, maple syrup doesn’t set like corn syrup does, so you’ll need to add some cornstarch to your filling.

What if the filling is still runny?

Because it’s a gooey filling, it’ll still be jiggly (not runny) when it comes out of the oven. The first thing is to make sure you’re not mistaking the jiggles. If it’s truly still runny, it needs to be baked a bit longer. Remember, this one needs quite a bit of time to set, and it will continue to set as it cools, so don’t judge it too soon.

slice of pecan pie topped with a scoop of vanilla ice cream.

Need more easy pie recipes? Try these:

Key Lime Pie

Cosmic Brownie Pie

Vintage Chocolate Fudge Pie

Coconut Cream Pie

Click here to view my entire collection of pie recipes.

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