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. 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!

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