Our pecan pie recipe is not only easy to make but the extra addition of cinnamon gives the perfect flavor of fall or the touch of holiday spice. One of the most traditional pie recipes that we have, this will be perfect for your Thanksgiving table or your Christmas dinner.
Paired with a store-bought pie crust to speed things up, or with our delicious, buttery pie crust recipe, this pecan pie will become your new favorite dessert!
During the holidays, you can more than likely count on finding this peanut butter pie and these 7 layer bars on the dessert table, next to pecan pie.
But no matter what is sitting next to this pecan pie recipe, it will be a top favorite for your guests!
Jump to:
Why You’ll Love This Recipe
- The cinnamon touch: A lot of pecan pie recipes don’t use cinnamon and we love the touch it adds to this recipe! It gives it the perfect flavor of fall, or even taste of the holidays.
- Make-ahead recipe: If making this for the holidays, make this ahead of time so you don’t have to worry about it on the day of.
- Simple ingredients: A pecan pie recipe may sound intimidating but it’s not. This recipe is really easy to make but so full of flavor.
Ingredients Needed
The ingredients needed for this recipe are really simple and you may even have most of them on hand already!
Ingredient Notes and Substitutions:
- Pie crust – To keep things really simple, you can use a store-bought pie crust, or if you prefer a homemade crust, this buttery crust recipe is always a great choice! If using store-bought crust, you can make these pie crust cookies with the second crust that comes in the package.
- Corn syrup – We used light corn syrup in this recipe but feel free to use dark corn syrup if you prefer. It comes out delicious either way.
- Sugars – we do white sugar and brown sugar for this recipe to give it a bit of a “twist” in flavor. However if you prefer to use just one cup of white sugar, instead of brown sugar, that works too.
- Pecans – I usually buy the halved pecans so I can use some of them to sprinkle on the top for looks. So then I’ll chop them myself when putting them in to the pie. You can also leave them all halved, instead of chopping if you prefer.
Equipment
We use a 9-inch pie plate to make this recipe. This buttermilk pie recipe is another vintage dessert that you can make to serve during the holidays.
How to Make Pecan Pie
*Be sure to see the recipe card below for the full ingredients list & instructions!*
First, preheat your oven to 350 degrees F. and remove pie crust from the refrigerator.
TIP: Place a rimmed cookie sheet on the bottom shelf of the oven so it will catch any spillage that may take place during baking.
STEP 1. Prep the batter. In a large mixing bowl, mix together the eggs, sugars, vanilla, cinnamon, corn syrup and butter until evenly combined.
STEP 2. Add pecans. Next, add in the chopped pecans and stir to combine.
Tip: You’ll want to stir this again just before pouring in to pie crust so the pecans are mixed together well with the batter.
STEP 3. Pie crust. Unroll pie crust and place and gently press in to in a 9-inch pie plate, pinching the sides (optional) to form a “wall” for the pecan pie filling. Make sure the pie crust is evenly spread over the pie plate, for best results.
STEP 4. Add filling. When pie crust is arranged in to pie plate, pour pecan pie filling in to the crust.
STEP 5. Bake. Gently move pecan pie to the oven, place on the rimmed baking sheet, and bake at 350 degrees for 60 minutes or until the middle springs back when lightly touched.
STEP 6. Cool. All the pecan pie to cool for at least 2 hours before serving.
Recipe Pro Tips
- Allow to fully cool. Placing the baked pie on a cooling rack will help it cool faster and more evenly.
- Altitude. The altitude can make this pie bake differently. You may find that it needs longer to to bake, so keeping an eye on it is best when making it for the first time so you’ll know for the future.
- Prevent crust from burning. Sometimes the oven can cook the crust too fast, before the pie is done. If you notice the pie crust getting too brown, cover the crust edges with pieces of foil or use a pie shield.
Recipe FAQs
We use eggs, corn syrup, cinnamon, vanilla, butter, white sugar, brown sugar, and pecans.
Although we don’t find that our crust gets soggy with this recipe, if you want to, you can whip an egg white and brush it on the crust before pouring the filling in.
Absolutely! We’ve used dark and light corn syrup, interchangeably and it turns out great every time.
Storage
After pecan pie has fully cooled, it’s best to store the pie in the refrigerator until ready to serve.
More Holiday Recipes You’ll Love
If you love making desserts for the holidays, you’ll also love these top favorites:
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Pecan Pie Recipe
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup corn syrup light or dark
- 2 Tablespoons melted butter
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup pecans chopped (or halved)
- 1 unbaked 9-inch pie crust or use this pie crust recipe
Instructions
- Preheat oven to 350F degrees. and place a rimmed baking sheet on the middle rack in the oven. Remove pie crust from refrigerator.
- In a mixing bowl, mix together the sugars, eggs, corn syrup, vanilla, melted butter and cinnamon together until evenly mixed.
- Add in the chopped pecans and stir to combine.
- Unroll pie crust and place in baking dish, spreading it evenly to fit. Optional: pinch top sides of pie crust to create a "ruffle" for looks, and to help keep the pecan pie filling secure in the pie plate.
- Stir the pecan pie filling one more time and pour in to pie plate.
- Place pie plate on to the reheated baking sheet in the oven, and bake for 60 minutes or until the middle springs back when lightly touched.
- Remove from oven, and allow to cool for at least 2 hours before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Joyce Pretzer says
I read a comment from someone who said ‘they had no dark corn syrup…recipe says light or dark. She actually substituted molasses & maple syrup, i believe she said. Hope it came out ok. I will be baking your pecan pie today for Easter tomorrow. I’m 89 & my first time for this pie (for son-in-law).
Jessica says
Hi Joyce! I hope you ended up loving this pecan pie recipe too! Thank you for coming by!
beverly says
i had no dark corn syrup so subed 1/2 cup molasses and 1/2 cup honey no telling how it will come out im keeping my fingers crossed
Jessica says
Ooooh! It sounds like it will be amazing! Please keep us posted!
Becky Hardin says
Love pecan pie! And love how you added how long to bake and reasons.
Jessica says
Thank you so much Becky!!