Pecan Pie

5 from 9 votes

This recipe for old fashioned pecan pie is just to die for. Make a fresh baked treat this holiday season that's just as good as grandma's pecan pie!

A slice of pecan pie.
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Pecan Pie Recipe

I'm a dessert girl, I always have been! So when it comes to Thanksgiving, I'm careful to save enough room for dessert. Though when sweet potato casserole is put in front of me, that typically doesn't happen and I have to wait a bit before I eat dessert.

Either way, I alway dig in to a slice of homemade pecan pie after Thanksgiving dinner! I used to think that pecan pie would be really difficult to make. But once I actually gave it a shot I realized that it isn't too hard to make this classic dessert.

The best part about this recipe is that it doesn't used light corn syrup or dark corn syrup. Nope, this is the best southern pecan pie and it uses whole and hearty ingredients to make the most incredible flavor.

So if you love you grandma's pecan pie recipe, but don't love the corn syrup, then give this recipe a whirl. It's the perfect addition to you dessert table for Thanksgiving, Christmas, and any other time you get a hankering for pie.

Why You'll Love this Recipe

I always rave over wonderful recipes like this one because they just check every box! This tasty pecan pie is great because:

  • You can make homemade pecan pie ahead of time and store until you need it. Most grocery stores sell pies that are a few days old, so why couldn't you make a pie a few days early if you need to?
  • Those with dietary restrictions and food allergies typically have to avoid store-bought pies. But making a pie from scratch means that you have complete control over what ingredients do and do not go into your tasty pie!
  • With homemade pecan pie, you can use whatever flaky crust you'd like. Use your favorite pie crust recipe or even store-bought pie crust, whichever works best.
A slice of pecan pie with whipped cream on a plate.


These basic ingredients are all you need to make the best pecan pie ever. There's always a good reason for pie, right? So here's what you need to have on hand:

  • milk
  • eggs
  • vinegar
  • vanilla extract
  • diced pecans
  • pecan halves
  • one 9-inch, single pie crust
  • unsalted butter
  • unbleached all-purpose flour
  • light brown sugar
  • salt
  • bourbon whiskey(optional)

Substitutions and Variations

You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make the gooey filling without gluten. Make sure to use a gluten-free pie crust for a completely gluten free pie.

If you use salted butter instead of unsalted, I recommend reducing or omitting the salt that the recipe calls for.

I prefer to use light brown sugar in the pie filling, but you can use dark brown sugar if you prefer. You can also make this refined sugar free by using coconut sugar in it's place. Some people swear by using maple syrup in pecan pie too, but that may change the texture!

Whole milk typically produces the best results in this recipe, but you can use any type of milk that you have on hand.

Make this a chocolate pecan pie by adding some cocoa powder to the pie filling and using a few chocolate tips in the topping with pecan halves.

A slice of pecan pie resting on pie server.

How to Make this Pecan Pie Recipe

Preheat your oven to 375°F (190°C) and then roll out your pie dish. Place the pie dough into a greased 9" pie plate and flute the edges.

In a small saucepan, melt the butter and the set it aside to cool.

Then mix together the all purpose flour, brown sugar and salt in a large mixing bowl. Add the milk and egg to the dry ingredients beat together until well combined.

Stir in the vinegar and pure vanilla extract, then add the cooled butter and diced pecans. If you are adding bourbon, mix it in at this stage.

Pour the pecan filling into the unbaked pie shell and scatter the pecan halves over the top.

Place the pecan pie into the preheated oven and bake for 47-50 minutes. Once done, the pie crust will be golden brown on the edges and the top will be puffed up and set. The center of the pie should just barely wobble when you jiggle the pan.

Remove the pie from the oven and allow it to cool completely in the pie pan before slicing.

Slice and serve!

How to Store Pecan Pie

Simply wrap the pie plate in plastic wrap or aluminum foil and store in the fridge for 4-5 days. You can also transfer leftovers into an airtight container and store them in the fridge that way!

This classic pecan pie recipe also freezes well. Transfer to an airtight container and freeze for up to 3 months.

Pecan pie on a plate with whipped cream and chopped pecan pieces.

What to Serve with Homemade Pecan Pie

I absolutely love to serve a slightly warm piece of pie with a big scoop of vanilla ice cream. There's something so classic and comforting about that combination, it never gets old!

If you don't want to go the ice cream route, serve each slice with a dollop of homemade whipped cream or dairy free coconut whipped cream.

Two slices of pecan pie with whipped cream.

But this pie is also great with a warm mug of spiced apple cider or a cozy cup of coffee too. I love to cozy up with a slice of pie after our Thanksgiving dinner that is full of delicious foods like cheesy potatoes and roasted root vegetables.

Homemade pecan pie can also just be served all on it's own. It is the star of the show anyway!

Pecan pie in a white pie pan next to a fall-themed plaid napkin.

Tips for Success

I hope you can start a family tradition of baking pie together with this delicious recipe. If you are making it for the first time, here's a few tips and trick to help you out:

  • The pecan pie will continue to set as it cools, so it is very important to make sure it's fully cool before cutting into it. I know, it smells amazing and you want to eat it right away, but the wait is worth it!
  • Use pie crust shields to keep the edges of the crust from breaking when you remove the pie from the oven.
  • Allow eggs to come to room temperature before mixing them in with the rest of the pie filling ingredients. It will mix more evenly and produce better results.


Is pecan pie better hot or cold?

While you can serve a slice of pecan pie warm, it is important that you wait until it is completely set before slicing. Do not serve a pie when it is still hot or it will fall apart when you cut it. Allow the pecan pie to fully cool and you can warm up a slice when serving if you'd like!

How long do I need to wait before eating pecan pie?

Generally, it will take a freshly baked pie about an hour to fully cool. To speed up the cooling process, place the pie plate on a wire rack so that it is not trapping heat underneath the surface of the pie dish.

Pecan pie on a plate with a fork.

More Pie Recipes

If you don't like pie, then check out my round-up of 45 Thanksgiving desserts that aren't pie. If you need more pie recipes, then try some of these linked below!

Pecan pie on a plate with a fork.

Pecan Pie Recipe

Add this classic pecan pie to your next Thanksgiving or fall celebration! You'll love how easy it is to make.
5 from 9 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 50 minutes
Cooling Time: 1 hour
Total Time: 2 hours
Servings: 1 pie
Author: Madison | A Joyfully Mad Kitchen


  • 6 tablespoons milk
  • 3 large eggs whisked briefly to combine
  • 2 teaspoons vinegar
  • 2 teaspoons vanilla extract
  • ½ cup diced pecans
  • 1 cup pecan halves
  • one 9" single pie crust
  • 8 tablespoons unsalted butter 1 stick
  • ¼ cup unbleached all-purpose flour
  • 2 cups light brown sugar
  • ½ teaspoon salt
  • Optional: 2 tablespoon bourbon optional


  • Preheat the oven to 375°F (190°C).
  • Roll out the pie dough and place it in a greased 9" pie plate. Flute the edges decoratively.
  • Melt the stick of unsalted butter in a small saucepan and set it aside to cool.
  • In a large bowl, mix together the flour, brown sugar, and salt. Add the milk and eggs and beat well.
  • Stir in the vinegar and vanilla, then the butter and diced pecans. If you are using bourbon, you can mix it in at this stage.
  • Pour the pie filling mixture into the crust and scatter the pecan halves on top.
  • Bake the pie for 47 to 50 minutes. When done, the top will be puffed up and set, and the center should just barely wobble when you jiggle the pan.
  • Remove the pie from the oven and cool completely before slicing. The pie will finish setting up as it sits.
  • Slice and serve!


Serving: 1slice | Calories: 1340kcal | Carbohydrates: 149g | Protein: 16g | Fat: 77g | Saturated Fat: 25g | Polyunsaturated Fat: 47g | Cholesterol: 101mg | Sodium: 988mg | Fiber: 8g | Sugar: 53g
5 from 9 votes (9 ratings without comment)

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  1. I used store-bought crust for convenience and it still worked perfectly. The pecans have that yummy toasted taste, and the filling has the right balance of gooey and nutty.

  2. My first time making pecan pie and I loved it. The steps in this recipe are easy to follow. Mine turned out great and so delicous!

  3. This tastes really goood, definitely has that nice delicious crust 🙂 The crunchy pecans are what I like the most!

  4. I so love the gooey filling and crunchy pecan toppers. And it was surprisingly easy to make! Thanks for sharing this recipe. It really reminded me of home. 🙂

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  7. The first time I made Pecan Pie, it was a mess!!! I had syrup all over the walls, all over the dogs, and all in my hair! Even though the pie turned out to be very tasty, I promised myself I would never make pecan pie ever again because the recipe I had was so difficult! This recipe looks 100 times easier than my mom's.....don't tell her I said that!

  8. This looks so amazing! Can you believe I used to not like pecan pie? I think last year was the first year that I came around to it, but now i'm really looking forward to having some this Thankgiving! Mm!

  9. This sounnnnnds and looooooks so good! I'm going to meet you in person one day and I highly recommend you make this! 🙂

  10. OOOH! Thanks for posting this. My husband loves pecan pie, and I've never made it for him (after 6 years of marriage, I think it's time). I don't have a go to recipe so maybe this will get me to actually make one this year!

  11. What a gorgeous pie! Love this, Madison! Like your husband, I've always fallen on side Pecan Pie of the pecan vs. pumpkin argument, and this sounds delicious. Kudos to your grandma, and keep up the wonderful baked goods!

  12. I smiled when I saw this post because I have a post scheduled with the EXACT same title next week haha. Maybe I'll change mine and do a sweet potato recipe! 😉 Pecan Pie is my favorite part of Thanksgiving!

  13. This sounds so good! My aunt makes a pie she calls "Run for the Roses" that is similar, but it has a chocolate layer, too. I love how pretty and Fall-ish pecan pies are. They are the perfect Thanksgiving dessert!

  14. This is so perfect! We are actually having a pie day at work and I chose pecan. I cant wait to try this recipe! 🙂