Classic Pecan Pie

We are having our Thanksgiving Dinner at church tonight.  When I asked my kids what dessert they wanted me to make, they both agreed on Pecan Pie.  I love Pecan Pie and it’s easy, so I considered it a win-win situation!  Then I realized that I hadn’t shared my Pecan Pie recipe here and decided to change that today!

I know there are a lot of people that say they don’t like nuts, but I’ve found those people usually like Pecan Pie!  I mean, Karo syrup, sugar, eggs and vanilla…..what’s not to like?

I’m usually a homemade pie crust advocate but I was short on time so I used a frozen one today.  Nothing compares to homemade crust, in my opinion.  My crust recipe is included at the bottom.  If you have the time, it’s totally worth making.  It will take all of your pies to the next level.  If you do not like making pie crust, then by all means, use a store-bought crust.  The filling is so good in this pie, no one will even care!

The filling of this pie is so quick and easy to whip up.  If you need take a dish to a holiday meal, you can’t get any easier than Pecan Pie!  Add it to your Thanksgiving menu this year!

Classic Pecan Pie

This classic Pecan Pie never disappoints. The best part is that you can have it in the oven in 5 minutes. The hardest part is waiting while it bakes!

Course Dessert
Cuisine American
Prep Time 5 minutes


  • 1 c Light Karo Syrup
  • 3 eggs
  • 1 c sugar
  • 2 tbsp butter, melted
  • 1 tsp vanilla extract
  • 1 1/2 c pecans, chopped or halves (your preference)

Pie crust

  • 1 c flour
  • 1/2 tsp salt
  • 1/2 c Crisco
  • 2 tbsp ice water


  1. Preheat over to 350 degrees.

  2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

  3. Bake for 1 hour or until the center of the pie springs back when tapped lightly.

  4. Cool completely before serving.

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1 Comment

  1. This sounds delicious! I never Knew Pecan Pie was a simple recipe or how to make homemade pie crust!