Print Recipe
5 from 1 vote

The Best Pecan Pie Recipe

My mom has been making the best pecan pie recipe for years! This buttery and rich pie is hands-down my favorite! Plan to make more than one because it will go in a flash!
Author: Jennifer Locklin


  • 1 cup light corn syrup
  • 3 eggs beaten
  • ½ cup packed brown sugar
  • ¾ stick butter melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cup pecans coarsely chopped
  • 1 9- inch pie crust unbaked


  • Preheat the oven to 350 degrees.
  • Prepare the piecrust.
  • Roll pie dough out into a circle 12-inches in diameter.
  • Carefully place the dough into a 9-inch pie plate.
  • Press the dough firmly to the pie plate with your fingers, making sure it is smooth.
  • Crimp edges for a decorative crust.
  • Place the prepared pie crust and pan into the refrigerator while you are preparing the rest.
  • Combine the first 7 ingredients into a large mixing bowl.
  • Whisk to combine well, but do not whip.
  • Pour into piecrust and bake at 350 degrees for 35-45 minutes or until middle is set.
  • When crust gets to desired color (usually after about 20 minutes), cover edges with foil or pie shields until pie is done. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly.
  • Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
  • Slice and serve slightly warm or at room temperature.
  • Cover and store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 5 days.