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Overhead photo of an uncut freshly baked pecan pie.

Homemade Pecan Pie Recipe

Arlene Mobley - Flour On My Face
Homemade Pecan Pie is a classic holiday dessert recipe traditionally served for Thanksgiving or Christmas dessert.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 432 kcal


  • 3 large eggs
  • 1 cup dark corn syrup
  • ½ cup granulated sugar
  • ¼ cup butter melted
  • 1 teaspoon vanilla extract I used my homemade vanilla extract
  • 1 cup whole pecan halves
  • 1 regular unbaked pie crust not deep dish
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  • If using fresh un-shelled pecans crack and clean the pecans before starting the recipe.
  • Preheat oven to 350 F. degrees.
  • Arrange the pecan halves in the bottom of the unbaked pie shell in a pleasing pattern. Place the pie pan on a cookie sheet.
  • In a bowl whisk the eggs well.
  • Add the sugar, corn syrup, melted butter, and vanilla to the bowl. Whisk until well blended.
  • Slowly pour the filling over the pecans in the pie crust. If any of the pecan shift around rearrange them.
  • Bake in the preheated oven for one hour or until a knife inserted in the center comes out clean.
  • Cool on a cooling rack.


  • Prep time does not include the time it takes to crack and clean fresh pecans.
  • I used fresh Georgia pecans to make this pecan pie recipe. You can buy pecan halves at most grocery stores.
  • Placing the pie crust on a cookie sheet makes it easier to move the filled pie crust to the oven, keeps the pie filling from spilling, will help the pie to bake evenly, and prevent oven spills.


Serving: 1slice | Calories: 432kcal | Carbohydrates: 58g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 230mg | Potassium: 119mg | Fiber: 2g | Sugar: 46g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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