Grandma’s old-fashioned pecan pie is a family tradition! I can’t remember a Thanksgiving that it wasn’t on the dessert table. And for good reason, this pecan pie recipe is by far the best homemade pecan pie I’ve ever tasted! It’s super easy too! A rich, gooey, pecan filling is poured into a flaky crust, topped with more pecans and baked until golden brown. Top with whipped cream for the ultimate holiday treat!

slice of pecan pie on a small white plate

Delicious and so easy!!! My family loved it!

— Maddy

Do you have a favorite pie that you love to enjoy at Thanksgiving? I adore sweet potato pie, chocolate pie and apple pie, but if I had to choose just one, I would definitely go with my grandma’s pecan pie. It’s sticky, sweet, crunchy and perfectly rich, who wouldn’t love it?

With Thanksgiving just over a week away, I figured it was the perfect time to share this classic pecan pie recipe with you! This incredible dessert is simple to throw together and the filling bakes up beautifully. When Thanksgiving rolls around, you better believe this treat is always on the menu!

Want to make mini pecan pies? You can find my mini pecan pie recipe here. They’re one of my all-time favorite desserts. Poppable bites of pecan deliciousness… what could be better? Also, Grandma’s recipe!

slice of pecan pie on a plate topped with whipped cream

Ingredients needed

This incredible recipe is made with basic ingredients and plenty of pecans. Here’s what you’ll need to make it:

  • Eggs. You’ll need 4 eggs to give the filling the perfect texture.
  • Light corn syrup. The base of this recipe that holds the pecan pie filling together. I prefer light corn syrup for a light sweet vanilla flavor. If you’d like a more bold and toasty flavor, use dark corn syrup.
  • Brown sugar. Combined with the corn syrup, vanilla, and butter; brown sugar gives the pie its deep rich flavor.
  • Flour. A small amount of flour acts as a thickening agent in the filling.
  • Vanilla. A must for a boost of flavor!
  • Butter. Use unsalted butter, so it doesn’t taste too salty.
  • Pecans. Can’t have a pecan pie without pecans!
  • Crust. This filling is poured into a delicious, flaky, super simple homemade crust. See below for more crust details.

Easy pie crust recipe

For this pie recipe, my grandma used a pie crust that was from a VERY old Pillsbury cookbook. It’s the one she most often used and now my mom uses. It’s made with oil, instead of butter or shortening, yet it is the flakiest pie crust ever. After tasting this pie, my husband actually commented on the crust and mentioned that he liked it better than most pie crusts because it was soft and flaky, not as hard as a normal pie crust. This crust is so tender that it almost melts in your mouth when you eat it.

My favorite thing about using an all-oil pie crust is how super simple it is to make. It’s only 5 ingredients, you don’t need a food processor or pastry cutter, and there is no chilling required. You just mix the ingredients and pat the crust into the pie plate. In less than 5 minutes, you have a pie shell that is ready to be filled and baked. There is also no need for pie weights or blind baking.

mixing ingredients for pecan pie filling in a large mixing bowl

How to make this recipe

Pecan pie looks impressive, but it’s actually one of the easiest pies to make. There’s no pre-baking the crust or pre-cooking the filling. Here’s the simple process:

The full, printable instructions are in the recipe at the bottom of the page.

  1. Make the crust. This simple crust recipe only requires 5 basic ingredients. Stir them together in a medium bowl, pat them into your pie dish and shape the edges as desired. In the photos, here, you’ll see we have an adorable, rustic design made by pressing the back of a fork into the crust. You can crimp the crust edges, if preferred.
  2. Mix the filling. In a large bowl, simply whisk all of the filling ingredients together.
  3. Pour filling into pie pan. Once the filling is in the pie dish, you can cover the top with additional pecans for decoration.
  4. Bake. Place in the oven and bake at 350ºF for about 35 minutes and until the center is puffed and golden brown.
  5. Cool. This is best when cooled completely to room temperature. It gives the filling a chance to settle and set, so it’s not too runny.
  6. Serve. We usually enjoy this at room temperature, but it’s also delicious warm or cold. If desired, top with Cool Whip topping, whipped cream, or vanilla ice cream.
layering pecans on a pecan pie before baking

Expert tips

This really could not be easier, but here are a few tips, so that your pie is absolutely perfect!

  • This is the perfect dessert to prep ahead of time! You can even make it the day before to free up some precious oven space for other holiday dishes.
  • I don’t have any trouble with this particular crust recipe getting brown too quickly while baking, but you can always cover the crust with a pie shield or even some aluminum foil around the crust.
  • It’s normal for the filling to puff up while baking and then sink down some as the pie cools. Don’t worry if you see a small crack or two, as it won’t be too noticeable once the pie has cooled.
Pecan pie on a wire rack

Frequently asked questions

Is pecan pie healthy to eat?

Pecan pie is traditionally made with a good amount corn syrup and brown sugar, which adds plenty of sugar and calories. Also, this crust and all of the pecans have a good amount of fat. Pecans do have many healthy attributes, but there are a lot in this recipe. This is one of those treats to save for the holidays and eat in moderation.

Is pecan pie best served warm or cold?

Feel free to serve this however you prefer, but we like this cooled down to room temp or even out of the fridge.

Is pecan pie a southern thing?

It is popularly served at holiday meals in the United States and is considered a specialty of Southern U.S. origin, as it originated in Texas.

Storing leftovers

Cover and store leftovers at room temperature for 1-2 days or place in an airtight container and store in the refrigerator for 4-5 days. My mom is the one that typically makes the this for our Thanksgiving feast. She always makes it the day before and leaves it at room temperature until we enjoy it.

Freezing instructions

Pecan pie freezes wonderfully! Once the pie has cooled completely, wrap it tightly with plastic wrap, and store it in a large freezer bag or freezer-friendly storage container for up to 3 months. To thaw it, place it in the refrigerator overnight, enjoy the pie chilled or bring it to room temperature before serving.

slice of pecan pie with a bite taken out

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

slice of pecan pie on a small white plate
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Grandma’s Pecan Pie

Pecan pie is a classic holiday dessert and this pecan pie recipe is my favorite. Super easy too! A rich, gooey, pecan filling is poured into a flaky crust, decorated with more pecans and baked until golden brown. Top with whipped cream for the ultimate holiday treat!
Author: Kim



  • 1 1/2 cups (188g) all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 cup vegetable or canola oil 
  • 2 tablespoons milk

For the filling:

  • 4 large eggs, beaten
  • 1 1/4 cup light corn syrup
  • 1/3 cup brown sugar
  • 1/2 tablespoon all-purpose flour
  • 1 1/4 teaspoon vanilla extract
  • 1/4 cup unsalted butter, melted
  • 1 cup chopped pecans + more pecan halves to decorate the top of the pie, if desired


  • Preheat oven to 350°F.
  • For the crust, combine flour, sugar, and salt in a large mixing bowl. Add oil and milk; mix well and pat in 9-inch pie dish, flutting or pressing a fork into the edges if desired.
  • In a large mixing bowl, combine eggs, corn syrup, brown sugar, flour and vanilla. Stir in melted butter and chopped pecans.
  • Pour the filling into the piecrust. Top with additional pecans for decorative purposes, if desired. Bake until center of pie is puffed and golden brown, about 35 minutes.
  • Remove baked pie from the oven and place on a wire rack to cool completely. Slice and serve pie warm, at room temperature, or even chilled. Enjoy plain or with whipped cream or ice cream.


To make this pie extra pretty, arrange extra pecan halves in a decorative pattern on top of the filling before it goes into the oven.
Ingredient substitutions: Use dark brown sugar or dark corn syrup for a deeper caramel flavor.
Variations: If desired, add 1/2 to 1 cup drained crushed pineapple, semi-sweet chocolate chips or chopped dates with pecans.
Storage: Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Freezing: Cooked pecan pie freezes well. Once cooled, wrap the pie tightly with plastic wrap and store it in a large freezer bag or freezer-friendly storage container for up to 3 months. To thaw, place it in the refrigerator overnight and bring to room temperature before serving. 
Nutritional information includes the crust.
Serving: 1piece, Calories: 573kcal, Carbohydrates: 71g, Protein: 7g, Fat: 32g, Saturated Fat: 16g, Cholesterol: 97mg, Sodium: 361mg, Potassium: 123mg, Fiber: 2g, Sugar: 52g, Vitamin A: 304IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 2mg

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