Pecan Pie Recipe

Prep Time Cook Time Serves
25m 1h Makes 1 (9-inch) pie

Along with pumpkin pie, this pie is a staple at any North American Thanksgiving celebration. Why it is not made and eaten year round is a mystery to me. It is gooey, crunchy, nutty and flaky all in one bite. Below is the recipe that my mom used and that I have now adopted for my own celebrations.


  • flaky pie dough 
  • 2 tablespoons melted butter
  • 1 cup corn syrup
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup white sugar
  • 3 large eggs
  • 1 cup pecans


Preheat oven to 350°F.


On a lightly floured work surface, roll out the pie dough until it is about ⅛-inch in thickness. Line the pie plate with the dough, being careful not to stretch it as you do. Trim any excess dough, leaving a 1-inch overhang around the border of the plate. Fold the overhang over and crimp with your fingertips to form a decorative edge. Prick the base of the dough all over with a fork.


In a bowl, mix together all of the ingredients except the pecans. Once combined, fold in the pecans. Pour into the unbaked pie shell and bake in the oven for about 60 minutes. If you find that your crust starts to color too much, cover the pie with foil for the remainder of the baking time.


Allow the pie to cool on a wire rack prior to serving.

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