Lined Circle


There is nothing like a pecan pie with its crunchy nuts, gooey sweet filling, and flaky crust. This is the world's best pecan pie recipe because it comes out perfectly every time!

This traditional Southern recipe is homemade from scratch except for the crust which is pre-made and packaged. 


Packaged pie crust Brown sugar Light corn syrup Eggs Butter Vanilla Salt Pecans

Medium Brush Stroke
Medium Brush Stroke

Press the pie crust into the pie plate and prick with a fork. Bake 8 to 10 minutes, until the crust is just barely golden.


Medium Brush Stroke

Whisk together the eggs, corn syrup, brown sugar, vanilla bean paste, and melted butter. Stir in the chopped pecans.


Medium Brush Stroke

When crust comes out of the oven, pour syrup and pecan mixture into it.


Medium Brush Stroke

Bake pie in preheated oven about 1 hour, or until firm.


Medium Brush Stroke

When the pie is set and no longer jiggly, remove to a wire rack and allow to cool for 3 hours or until room temperature. 


Medium Brush Stroke

If desired, chill in the refrigerator until ready to serve.


Don't try to lighten this recipe by using Splenda. It doesn't work. Trust me; I know. It won't set up, and you'll end up with a gooey liquid mess instead of a nice firm pecan pie.

Swipe up to get the full recipe!