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Classic Pecan Pie Recipe

It’s totally Southern. Pecans baked up in a gooey sweet custard pie that cuts like a dream and goes just right with your cup of coffee. Learn how to make this classic just like your grandma did. 

Pecan pie is a southern speciality that's just mix and bake. Just right for any beginner baker.

Pie. Why does it scare people in to buying them at the store? It’s like I said “Hey everybody! Today we’re gonna make a pecan pie build grenades!” Trigger lots of running in fear that leads straight to the nearest deli for an aluminum pie plate and plastic covered version.

It kind of makes me sad. Because this is the easiest pie ever. All you have to do is dump the ingredients into a bowl and stir.

Wow. I’m exhausted.

And you can cheat a little if you want to and use a store bought crust. I think they are JUST fine. Get a refrigerated one and let it sit on the counter for about 10 minutes or so before you roll it out so it can warm up a bit or it will crack.  If you’re feeling froggy and want to make your own crust, you can find those instructions here.

You’re so super. I know you can do it.

Then once you get this mastered, you may want to add a few chocolate chips or a big shout to my Kentucky roots–throw in some bourbon.




No matter how you adjust the recipe, it’s just so easy. If you have never made a pie, this is the perfect place to start. Right here. Right now. With me to help you. And if you need other ideas, check out my classic applecherry,  blackberry if you’re after something different.

Pecan pie is a southern speciality that's just mix and bake. Just right for any beginner baker.

Classic Pecan Pie Recipe

This classic pecan pie is the basis of many family holiday dessert tables. Whips up in one bowl, and can be made a day or two ahead.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people
Author Rachel Ballard


  • 3 eggs
  • 2/3 cup granulated sugar
  • pinch of salt
  • 1 cup dark corn syrup
  • 1/3 cup melted butter or margarine cooled slightly
  • 1 cup chopped pecans
  • 1 premade pie crust


  • Preheat the oven to 350 degrees.
  • Beat the eggs and sugar together with a whisk until the mixture is just a bit lighter. Just a minute or two.
  • Add the salt, corn syrup, and margarine and combine.
  • Add pecans and mix well.
  • Unroll your pie crust into a 9-inch pie plate or aluminum pan (use two aluminum pans stacked together for strength if you go that route)
  • Crimp or fold crust edges as desired.
  • Pour in the pecan mixture.
  • Bake until just set--about 50 minutes. Make sure it's not jiggling. If it is, bake it a few minutes longer and keep checking it every 5 minutes or so.
  • Check the crust at 20-25 minutes. If browning, cover just the crust with a ring of aluminum foil for the rest of the bake time.


Calories: 505kcal
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  1. This is simply beautiful! I’d love a slice with a hot cup of coffee. I admit, I’m from North Carolina and I grew up calling them “puh-cohns” but really….what does it matter? As long as I get to eat them, I don’t care what you call them!! Pinning it!!

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