Pecan Pie

Pecan Pie 

July 12: National Pecan Pie Day

Pecan pie is often associated with fall and winter holidays, such as Thanksgiving and Christmas, instead of the middle of the summer. But this classic comfort food can be enjoyed year-round. The dessert is a staple in the southern U.S.A. and was thought to have originated by the French who settled in New Orleans, Louisiana, after the Native Americans introduced them to pecans. Variations include chocolate or whiskey in the pie recipe, but we make ours the traditional and easy way. Prepare pecan pie and observe the special food holiday of National Pecan Pie Day.


(Adapted from Pecan Pie Recipes)


  • 1 ¼ – 1 ½ cups (6 ounces) pecans, chopped
  • 3 eggs
  • 1 cup sugar, granulated white
  • 1 cup light or dark corn syrup
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1 9-inch pie crust/shell, frozen and unbaked


In a mixing bowl, lightly beat the eggs. Mix in the sugar. Pour in the corn syrup.

Pecan Pie

In a microwavable measuring cup, place the butter and cover with plastic wrap/film. Microwave until melted. Set aside to cool slightly. Mix the melted butter with the previous ingredients. Stir in the vanilla. Mix in the pecans.

Pecan Pie

Pour the filling into the pie crust. Place on a cookie sheet and bake in a preheated oven at 350 degrees F for an hour. Foil or pie crust shields may be used to prevent overbrowning of the edges. Remove from the oven and set on a wire rack to cool completely. The soft-set warm filling will firm up when cool. Slice into wedges and serve.

Pecan Pie


  • Make mini versions of pecan pies by preparing pecan tassies. The tiny tarts are cute to eat and a sweet treat!
  • Search our blog for other recipes containing pecans as an ingredient.