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Classic Pecan Pie is a must for any Thanksgiving table. Packed with toasty pecans and a silky smooth, sweet filling, this is a recipe you’ll return to year after year.

Slices of pecan pie on black plates arranged next to a bowl of pecans and a bowl of whipped cream

This post is sponsored by Karo® Corn Syrup. Thank you for continuing to support the brands that make My Baking Addiction possible.

I cannot believe that Thanksgiving is just around the corner.

Our family usually vacations to Florida in November. We thought we might not go this year and then decided to head down after all, sort of at the last minute.

We’ll be getting home only a handful of days before Thanksgiving, so my meal-planning window is going to be way shorter than normal.

Since things are going to be a little rushed, I’ve decided that I’m sticking with the classics this year. My Pumpkin Roll, Sweet Potato Casserole, and this Classic Pecan Pie.

Slice of classic pecan pie on a black plate, topped with whipped cream


You may have noticed that I’m really into classic recipes these days.

From Old Fashioned Apple Crisp and Parker House Rolls to Rum Balls and my favorite Vanilla Cheesecake, I am really appreciating solid recipes and the straightforward ingredients used in them.

Filling for pecan pie in a glass mixing bowl

This Classic Pecan Pie recipe is no different.

I’ve made Pecan Slab Pie and Chocolate Bourbon Pecan Bars. I’ve even made Pumpkin Pecan Bars!

But sometimes you just want to enjoy a bite of the classic: flaky pie crust topped with a silky filling and nutty pecans.

Making Classic Pecan Pie requires just a handful of ingredients:

  • Pecans
  • Eggs
  • Sugar
  • Melted butter
  • Vanilla
  • Karo® Corn Syrup

Karo® Corn Syrup is the secret ingredient for a perfect pecan pie. It’s been used in southern cooking and baking for over 100 years, so you know it’s a brand to trust.

Close up of a slice of pecan pie on a plate, topped with whipped cream

Corn syrup is useful in all kinds of recipes, such as Salted Caramel Sauce and Homemade Peanut Brittle, to help keep sugars from crystalizing. Using Karo® Corn Syrup in your pecan pie filling keeps it from crystalizing in the oven and ensures a silky smooth filling every time.

Overhead view of classic pecan pie ready to go in the oven


Because the filling for our pecan pie uses Karo® Corn Syrup, it is insanely easy to whip together and will have just the right amount of sweetness.

Just whisk together the corn syrup, eggs, sugar, melted butter and vanilla. Stir in the pecans and pour the filling into your unbaked pie crust.

That’s it! All you have to do is bake, cool, and enjoy.

Baked classic pecan pie in a white pie dish


Because the pecans form a bit of a crust on the top of the pie, it can be tricky to know exactly when pecan pie is done.

The best way is to use an instant-read thermometer. The pie is done when the center reaches 200°F.

If you don’t have an instant-read thermometer, tap the center surface of the pie lightly – it should spring back when done. The center might still jiggle a little bit when you take it out of the oven, but the edges should be stable and set.

Another thing to look for: The edges of the pie should appear a little puffy, right by the crust.

The pie will continue to set as it cools. Make sure to leave plenty of time for it to cool before serving – at least 2 hours!

Overhead view of slices of pecan pie on black plates, arranged next to a bowl of pecans, a bowl of whipped cream and a bottle of corn syrup


Since this pecan pie filling uses eggs, if you aren’t planning to serve your pie within a couple of hours of baking it, you should plan to store it in the refrigerator.

Classic Pecan Pie will last, covered, in the refrigerator for up to 3 days.

Overhead view of several plated pieces of classic pecan pie, topped with whipped cream


If you love to prepare early for the holidays, you’re in luck! Pecan pie can absolutely be frozen and enjoyed later.

To freeze, wrap the cooled pie tightly. I’d recommend wrapping it in foil and then placing it in a zip-top freezer bag, or sealing in a vacuum sealer.

Then freeze! The pecan pie will last at least a couple of months in the freezer.

To enjoy it, simply thaw, unwrap and reheat for about 20 minutes in a warm oven (around 350°F).

Overhead view of a slice of classic pecan pie on a black plate, topped with whipped cream

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Classic Pecan Pie

By: Jamie
4.30 from 17 ratings
Prep: 5 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 15 minutes
Servings: 8
Classic Pecan Pie is a must for any Thanksgiving table. Packed with toasty pecans and a silky smooth, sweet filling, this is a recipe you’ll return to year after year.


  • 1 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter melted
  • 1 teaspoon pure vanilla extract
  • 6 ounces pecans 1 1/2 cups
  • 1 9-inch unbaked OR frozen deep-dish pie crust


  • Preheat oven to 350°F.
  • Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
  • Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
  • To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.



Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done.
For easy clean up, spray pie pan with cooking spray before placing pie crust in pan.
If pie crust is overbrowning, cover edges with foil.


Serving: 1slice, Calories: 511kcal, Carbohydrates: 71g, Protein: 5g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 69mg, Sodium: 160mg, Potassium: 133mg, Fiber: 3g, Sugar: 59g, Vitamin A: 189IU, Vitamin C: 0.2mg, Calcium: 35mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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1 Comment

  1. David Stone says:

    I use the Karo syrup recipe (printed on every bottle!) however, I soak my pecans overnight in Jack Daniels Whiskey. It gives the pie a nice smoky, oaky flavor and a bit of a bite.
    I’ll be honest – I’m not sure how much alcohol gets absorbed or “cooks off” during baking so use at your own risk. I’m going to say that there is likely to be a negligible amount left, but I cannot prove it. I will also say that there is plenty of whiskey left in the pan after soaking the pecans, so there is comparatively little absorbtion.
    Still, take this into consideration if there is any likelihood of this being served to a recovering alcoholic.