What better way to spend Thanksgiving then making Pecan Pies with your little turkeys! Pecan Pie is one of the easiest pies to make so it’s a great recipe to get your kids involved.

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Every year during the holidays my parents used to get sent an enormous box of pecans from Georgia. For my mother, a major pecan lover, this was as good as the first present a kid opens on Christmas morning. We would all munch straight from the box until Mom stopped us so that she would have enough left over to make Pecan Pies and her famous holiday cheddar wafers topped with a pecan half. 

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This Pecan Pie recipe is a variation on my mother’s heavenly, caramel-flavored version. She uses corn syrup in hers, but I use a brown rice syrup. Either works! My pie has the same creamy center as my mom’s with a tons of pecan pieces in every bite. But don’t just take my word for it, you’ve gotta make this one this year. Gemma and I had such a fun time making them this year together and an even better time gobbling them up!

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The dessert table at a holiday dinner is the best part. Load it up with tons of special treats like Maple Pumpkin PieGluten-Free Apple PiePumpkin Pie Parfaits and Pear and Pistachio Crisp to name a few. And with this recipe, put a big scoop of vanilla ice cream on top to take it to the next level! My family loves this Pecan Pie recipe and I know yours will too!

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Pecan Pie is the perfect simple Thanksgiving recipe to get your kids involved in the kitchen so they can take part in preparing your wonderful family feast!

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Pecan Pie

Pecan Pie is one of the easiest pies to make so it's a great recipe to get your kids involved. The perfect addition to any dessert table during the holidays!
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Servings: 1 pie
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients  

  • 1/2 cup dark brown sugar
  • 1/2 cup brown rice syrup or corn syrup
  • 2 tablespoons unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups Raw Pecans
  • unbaked pie crust* (you can make your own pastry dough or buy prepared crust at the grocery)

Instructions 

  • Preheat oven to 350 F.
  • Line a pie dish with pie crust.
  • Place the first 6 ingredients in a bowl and combine.
  • Stir in the pecans.
  • Pour the batter into your crust-lined pie dish.
  • Bake for 45 minutes.
  • Allow the pie to cool completely and serve.

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Nutrition

Sodium: 200mg | Sugar: 20g | Fiber: 2g | Cholesterol: 10mg | Calories: 360kcal | Fat: 22g | Protein: 4g | Carbohydrates: 41g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Hereโ€™s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. Can you make the filling the night before and just pour and bake the next day? I’ve been using this recipe for years and everyone loves it!

    1. Totally! Store the filling in the refrigerator and then pour and bake when ready. You could also go ahead and put the filling in the pie crust and then bake when you’re ready as well.

  2. I often try Pecan Pie as my kids love this dessert. However, I use ghee as a healthy butter substitute because we are a lactose intolerant family. Ghee is lactose and casein-free but butter is not.I prefer using Milkio grass-fed ghee for all culinary purposes.

  3. I’m a huge fan of Miyokos vegan European style butter. It has the consistancy and taste of real butter. It’s absolutely the best vegan butter for baking.

  4. This was delicious! I made it for my bday and it was a hit- I’ll definitely be making it again!

  5. Looking for variations to every cooking without corn, wheat, and most of the time without regular sugar.

  6. Just made this now! We already had pumpkin pie and apple crisp but I just couldn’t help myself! I made a Pate Brisee crust (all butter) and cut out little leaves to decorate. So funny because I went to our natural grocery store asking for corn syrup and a few women looked at me in horror! One woman handed me the brown rice syrup and told me to use that or maple syrup instead! I was pleased with the consistency – it’s thick like corn syrup. Maybe next time I’ll add a bit of maple syrup too. It’s cooling now, so tonight or tomorrow we’ll try it with my homemade maple vanilla whipped cream. Thanks for the recipe!

  7. Made this today for Thanksgiving-I did use brown rice syrup and followed the recipe exactly, I used Trader Joe’s frozen pie crust. My four-year-old helped me make the pie. It came out wonderful-My mother-in-law said it was the best pecan pie she ever had. Thank you so much for this awesome recipe, Catherine!

  8. Followed this recipe but instead of dark brown sugar I used light brown since that was all I had and even added a handful of chocolate chips to half the of pie. It was delicious all in all! Thanks so much.

    Check out my blog to read about my adventure making it!
    http://luluscornerkitchen.blogspot.com

  9. My brother made a similar pie, but used maple syrup instead of corn or rice syrup, and boy was it good! And I don’t even like pecan pie! Partly because the pecans irritate my tongue, if I eat too many, but also because I never cared for the fillings of the kinds you find in the store or restaurants. I’m thinking I may have to make this and take it over to the in-laws for Thanksgiving this year.

  10. I swap them out all the time. You can find different levels of agave from clear to dark amber. I would use the dark amber to closer resemble the brown rice syrup.

  11. They will take a bit longer to bake. I would switch them halfway through so they cook more evenly! Bake until they’re set! A bit of jiggle in the center is fine because they’ll continue to firm up after baking!

  12. You could make this a day before and store it in a loosely covered container on the countertop or in the fridge! If you store it in the fridge, take it out about half an hour before you plan to serve it to allow it to come to room temperature!

  13. I made this for Thanksgiving (only adding another 1/2 cup of pecans to the original recipe) and I got RAVE reviews. Everyone said it was the best pecan pie they had EVER had in their LIVES. Thanks Catherine for putting this one on the site! It’s a keeper! : )

  14. This was great. It did not affect my father in laws blood sugar to bad and in fact everyone said that is was the perfect sweetness.

  15. I happened to have all these ingredients in my house, but I bought a pie crust to save some time and I don’t have my food processor at the moment. My mom thought it was funny that I had brown rice syrup on hand ๐Ÿ™‚ This pie smells absolutely wonderful. I can’t wait to dig in tomorrow ๐Ÿ™‚

  16. I absolutely love the program on this! So refreshing to see the same “turkeys”are in your kitchen as mine. Happy Thanksgiving!!

  17. This sounds terrific. I will make it with a heart-healthy crust made with organic canola oil and half whole wheat pastry flour, half white. Can’t wait to taste it!

  18. To make this vegan, do u think it wld taste just as yummy to sub a ground flax/water mixture to bind?

  19. Ms. McCord, This recipe is what I’ve been searching for! I’m stopping everything right now and making it with my kids. Thank you!

  20. I feel like you would need less maple syrup because it doesn’t have as tacky a texture as rice or corn syrup.

  21. I’ve heard of using maple syrup in place of corn syrup. Do you know about how the pie turns out differently using maple syrup, corn syrup, and brown rice syrup?

  22. Maple syrup isn’t as sticky as rice syrup. It also has a relatively neutral flavor and taste like corn syrup.

  23. I use maple syrup (in place of corn syrup) in my pecan pie and it is incredibly good. I am interested in the brown rice syrup though – anyone know the nutritional and taste differences between this and maple syrup?

  24. There are TONS of weelicious recipes using brown rice syrup. I would like to say you can sub it for corn syrup, but I like to test each recipe to be sure.

  25. I would make it using Earth Balance (dairy free and vegan)which is a great substitute to butter and much healthier than margarine!

  26. Can you use margarine? We are dairy free, so the butter will not work for us.

    Can Rice Syrup replace corn syrup in any recipe? I bought some to try but have had no idea what to do with it.

  27. You can buy brown rice syrup at whole foods and all health food stores. It has a very sticky texture just like corn syrup.

  28. I have never heard of brown rice syrup…can you tell me about it? If it better for you than corn syrup?

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