Classic Pecan Pie

Classic Pecan Pie


"This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown."


3 h 15 m servings 514 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 69g
  • 22%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
  2. Pour into pie crust.
  3. Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
  4. Cool for 2 hours before serving.


  • Tips:
  • Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.
  • High Altitude Adjustments:
  • Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325 degrees F.
  • *To reduce calories substitute Karo(R) Lite Syrup.
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Your rating



  1. 56 Ratings


Ok, I made my first pecan pie ever about 6 weeks ago at Thanksgiving. I loved it...but being my first time, I felt I should try out other recipes. Comparatively, this recipe is nearly identical ...

I absolutely love this pie! This was my uncle's "secret" recipe for the longest time. When he finally told us it's the recipe from the Karo syrup bottle, I was floored! Now I can make it myself!...

I use 2 regular pie shells plus add more pecans to recipe . Also,Changed amount of time to cook. excellent!

There are lots of variations on this pie, but this is the classic that our family loves the best. I do add a pinch (1/4 t) Kosher salt to the syrup mixture. I think it brings out the flavor of...

Here's a hint to keep the edges of the pie crust from over-browning. Spray the underside of a crust protector ring with non-stick spray and place it on the unbaked pie before putting the pie in...

I've been making this recipe for years. Last year I added 1/4 cup of bourbon instead of the vanilla. It was delicious.

You just can't beat the original.

I LOVE, LOVE, LOVE this pie! I have been making this ever since I began hosting Thanksgiving, which is about 9 years ago. This really could not be simplier to mix up, and the flavor is wonderful...

My whole family loved this pie. Turned out a little darker than I'd have liked (I was unsure when to quit baking it) but I will definitely cook it again!