Pecan Pie

Pecan Pie

91 Reviews 10 Pics
Jackie Smith
Recipe by  Jackie Smith

“You will enjoy making this traditional pecan pie as much as you will enjoy eating a slice.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat together the eggs, corn syrup, sugar, butter and vanilla.
  3. Arrange pecans in bottom of pie crust and pour mixture over.
  4. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

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Reviews (91)

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Lost my recipe box with my favorite pecan pie recipe & found it here. This is THE BEST pecan pie recipe. A couple of hints: you can substitute light corn syrup-in fact I usually use the light. If you are using a "deep dish" pie crust, you need to increase the filling amount- easy to do with the all recipes conversion - I increased servings to 9 & used 4 eggs. You don't have to lay pecans on the bottom of the crust,just fold into the batter-it works fine. Pecans- I chop some & leave some halved. I also omit vanilla. The real trick is the cooking time - this comes with practice; if it's runny inside, it didn't cook long enough. If I'm sometimes not sure, I'll cook a few minutes more to be safe- especially with a deep dish crust.You learn to recognize when the pie is "set" on top. Hope these hints help - this is my favorite recipe & I've been cooking it for 25+ years & my Mom before me. Bon Apetit!



Ok! Ok! I guess I should review this recipe since there's a picture of my own pie up there at the top. LOL I've had this recipe now for 3 or 4 years (maybe longer...I can't remember) and I've made it for Thanksgiving every year since. Everyone RAVES about this pie from the oldest to the youngest. There's even little fingers vying to get the last little sticky morsel in the bottom of the pie plate. Just a week ago I made this pie for our church's annual Harvest Dinner. The volunteers who were working there before the dinner began were taking the pecan pie pieces BEFORE everyone else got there to make sure they got a piece. The pie was gone within minutes after the dinner began. I think next year I'll skip the pumpkin and just take 2 pecan pies. LOL This pie is one of the easier pies that I've made. I love the simplicity of the recipe. There are a few steps, but nothing too elaborate that one couldn't understand. I've always made this with light corn syrup because that's all I buy and it turns out fabulously! My kids love this pie so much that my daughter asked me to copy the recipe for her to put in her recipe box. She's just 10. She says, "No one can make a better pecan pie than you Mom!" So, Jackie, thank you for sharing this recipe here for all of us to savor and enjoy.



This is a simple and straightforward recipe as far as ingredients and preparation, probably the easiest one I've found. However, the cook time drastically varies as I've read some reviews that claim a 50-minute time, while mine took over 80. The filling prior to going into the oven is a little too much for a regular pie crust (it spills very easily since the filling is almost above the height of the pie crust). In my experience the top and crust browned very quickly (30 minutes or so -- in the end the top and crust edges were almost burnt) but the filling never seemed to set properly. I would give this recipe a 4-star for taste (you can't really go wrong with butter, corn syrup, eggs and sugar) but 2 for the actual cooking process. Maybe it's my oven to blame, but such a wide disparity in cooking time seems problematic...

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Amount Per Serving (8 total)

  • Calories
  • 500 cal
  • 25%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 69.2 g
  • 22%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 95 mg
  • 32%
  • Sodium
  • 248 mg
  • 10%

Based on a 2,000 calorie diet



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Chocolate Pecan Pie IV


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Old-Fashioned Honey Pecan Pie