I know Thanksgiving is over and you all may be sick of pie at this point (really? really? I didn’t think so.)  Anyway, I know most people have moved on to baking holiday cookies and other treats, but I felt it was my duty to share this pie with you.  Why?  Because it is AWESOME, that’s why.  And yes, this is coming from me, traditionally a hater of almost any type of nuts, especially in desserts.  I have always felt you could ruin a perfectly good cookie or brownie by adding nuts to it.  This year at Thanksgiving, I provided all the pies as usual.  I made apple, pumpkin and then decided to try my hand at pecan since it is traditional and I know a lot of my family enjoys it.  I wasn’t even planning on tasting it but thought I ought to see what all the hype was about.  Well let me say, I stand corrected.  Pecan pie is fantastic!  The fabulous layer of gooey goodness underneath the layer of buttery pecans – my waistline screams just thinking about it :)

The other great thing about this pie is that it takes next to no time to throw together.  I premade and refrigerated all of my pie crusts, so the actual prep for this pie was less than 15 minutes.  I also love any excuse to use my chef’s knife and chopping the pecans is fun!  So if you are odd like me and have never tried pecan pie before, give this recipe a try!  I’m sure this would be a welcome addition to the dessert spread for any holiday event you have planned.  I would love to try making it into mini-pies as well for easier serving at a party.

Pecan Pie


1 unbaked pie crust

1 cup white sugar

2 tbsp. brown sugar

¼ tsp. salt

1 cup corn syrup

1/3 cup melted butter

3 eggs, beaten

¼ tsp. vanilla

1 heaping cup chopped pecans



Preheat the oven to 350° F.  Lay pie crust in a 9-inch pie plate.  Trim and decoratively fold the edges.  Set aside.


In a medium bowl, combine sugar, brown sugar, salt, corn syrup, butter, eggs and vanilla.  Whisk until well-combined.


Pour chopped pecans in an even layer on the bottom of the unbaked pie shell.  Pour the syrup mixture over the top of the pecans.  Allow to stand about 20 seconds to let pecans float to the top. 


Bake for 50 minutes, being careful not to burn pecans or crust.  Allow to cool for several hours or overnight before serving.

Source: adapted from The Pioneer Woman

  • Amy

    I have never tried pecan pie either and feel the exact same way about nuts as you. Maybe I should give it a shot. The pie looks beautiful.

  • Lisa

    I’m also not a fan of nuts. But the way you’ve described this, I might need to try it! thanks!

  • tiffany

    wow, that does look really easy! i, too, have never tried or made this pie. i will definitely try it out soon!

  • I loved this too! PW’s recipe totally cured my fear of pecan pies – the inside never set for me before – but this one is perfect!

  • joelen

    Mmm – Pecan pie during the holidays is a must for me! This looks gorgeous… the color, the crust and well, because I love pecans :)

  • Yum. That looks so good. I finally tried pecan pie two years ago when I made it for my inlaws and I loved it too :)

  • I was going to try that recipe for pecan pie this year as well but I ran out of time at the last minute (since no one actually requested pecan pie anyway-like you, I wanted to try it just because). Glad to hear it is a good as it looks!

  • Oh wow that looks absolutely divine! I’m trying hard to catch up on my commenting, I’ve been so busy with work I haven’t been visiting my blogging friends as I should be :( Hope to see you join the Cooking with Alicia & Annie blog event this month!

  • Nice looking pie!

  • Annie – I tried the Christmas sugar cookie recipe last night – delicious! My sister and I had fun decorating them too…although I’m horrible at decorating cookies, it looks like a little kid did it :-)

  • Oh I just adore pecan pie, it’s such a shame I ended up with that damn nut allergy! Yours looks wonderful, so glad you enjoyed it! Have another piece for me :)

  • I had never tried it either until our Anniversary trip in October to Charleston and Savannah. I couldn’t believe what I’d been missing out on all these years. So, I used PW’s recipe and made my first one for Thanksgiving and it was so good. I’m hooked now.

  • Tasha

    Annie, Did you use light or dark corn syrup. Looks yummy!!!

  • Annie

    Hi Tasha,
    I always use light corn syrup unless otherwise indicated.
    :) Annie

  • Diana

    I don’t know if you saw, but PW just recently upped the salt, vanilla, and brown sugar amounts in her recipe.

  • Sara

    Hi Annie,
    The first time I made this pie it was the best pecan pie I’ve ever had. The second time I made it, it was runny and I baked and baked and it never set. Any idea what happened? What did I do wrong? Want to make it again this year but am afraid it will be runny again.


  • Annie

    Sorry it didn’t work out. Please see the FAQ page under “what went wrong”.

  • Dalia

    Hi Annie,
    Is this your go-to recipe for Pecan Pie this Thanksgiving?

  • Annie

    This one is very good, but I’ve been making one from Baking Illustrated the last couple of years.

  • Mandy

    Tried this for my husband’s birthday dinner as well and he absolutely loved it! I wasn’t so happy with the crust – I had to cover with foil to prevent burning and I think I left it in the oven too long as I found the middle wouldn’t set. But once I took it out and left it a few hours, the filling set well and was wonderfully gooey! The crust was just a bit too dark and crispy. Think my pie dish was too deep though – definitely will use a normal, more shallow one next time so I don’t have such a “tall” crust. Practice makes perfect though and I am looking forward to making this again!!