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. 


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!


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!


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!


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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Course: Dessert
Cuisine: American
Servings: 8
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 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)


  • 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.



Calories: 360kcal | Carbohydrates: 41g | Protein: 4g | Fat: 22g | Cholesterol: 10mg | Sodium: 200mg | Fiber: 2g | Sugar: 20g
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. Here’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.


  1. 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!

  2. 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!

  3. 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.

  4. 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.

  5. 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!

  6. 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!

  7. 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! : )

  8. 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.

  9. 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 🙂 This pie smells absolutely wonderful. I can’t wait to dig in tomorrow 🙂

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