Hey everyone! Back with another pie recipe today just in time for the holiday! Today we’re tackling Pecan Pie, which is one of the easiest pies to make, and a big classic for Thanksgiving.

High-Altitude Pecan Pie

Pecan pie is just a super simple process where you basically just mix everything together and throw it into your crust. At high-altitude, we’re adding an extra egg to help everything set properly here, and I like to go for some maple syrup and cinnamon to make everything feel warm and cozy. Let’s get to it!

How to Make High-Altitude Pecan Pie

We’re going to start out with a pie crust- you’ll want to have yours all prepped and ready, sitting in the freezer while we get the filling going. My recipe for the perfect high-altitude pie crust is here. Meanwhile, we’re going to preheat the oven to 350 degrees along with a sheet pan lined with foil. We want to the pan to get super hot in the oven to help cook the bottom of the crust.

The ingredients for this pie filling are super simple:

High-Altitude Pecan Pie Ingredients

In a large bowl, just whisk together the filling ingredients to get started- eggs, corn syrup, maple syrup, brown sugar, vanilla, cinnamon, salt, and melted butter. We’re just whisking to combine everything together here.

Perfect High-Altitude Pecan Pie

In the bottom of your prepared and frozen pie crust, add your pecan halves. I ran out of pecan halves, so I used some chopped pecans too- that’s totally fine!

High-Altitude Pecan Pie Recipe

Then pour the egg filling mixture over the top of the pecans. The pecans will slowly float to the top of the mixture. Pop the whole pie into your preheated oven, on top of your preheated sheet pan, and then it bakes until it looks puffy, set, and golden brown all over.

The Best High-Altitude Pecan Pie

Then you’ll just want to let everything cool completely before you either serve the pie at room temperature, or chill it for 3-4 hours at least if you’d like to serve the pie cold. That’s it!

High-Altitude Pecan Pie

Tips & Tricks for High-Altitude Pecan Pie

This is one of the easiest pies to make, and I have some tips to help you along the way!

  • Don’t skip freezing your pie crust before you fill and bake it. This really helps the butter stay nice and cold before hitting the hot oven, and it contributes to a great texture of crust.
  • Be sure to preheat your sheet pan to help better distribute heat to the bottom of your pie plate while it bakes. This really helps ensure that your crust cooks through, even at the bottom, without having to par-bake the crust first!
  • Can I use chopped pecans? Yes, if you’ve got chopped pecans instead of pecan halves, go for it! Or, go for a mix. You’ll still get the texture of crispy pecans and warm custard-y filling in the end.
  • Do I need to use real maple syrup? Yes, when it comes to maple syrup in baking, it’s important to go for the real thing to maintain the best texture and flavor. If you prefer to skip the maple syrup, you can sub in more corn syrup for the same measurement.
  • How do I know when my pecan pie is done? Your pie is finished when it looks puffy in the center, and no longer jiggles around in the middle. Your pecans on top and the crust will also be a toasty golden brown.
  • I’m at about 5,000 ft above sea level and I find that most people who live between about 3,000-7,000 ft above sea level don’t need to make any adjustments to my recipes.


Perfect High-Altitude Pecan Pie

High-Altitude Pecan Pie

Servings 8 slices


  • 1 prepared pie crust uncooked
  • 4 eggs
  • 3/4 cup light corn syrup
  • 1/4 cup real maple syrup
  • 1/2 cup brown sugar
  • 1/4 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/4 cup melted butter
  • 2 cups pecan halves


  1. Preheat your oven to 350 degrees, and put a sheet pan lined with foil into the oven while it preheats. Form your pie crust into your pie plate, and pop the whole thing in the freezer for about 20 minutes while your oven preheats.
  2. In a large bowl, whisk together the eggs, corn syrup, maple syrup, brown sugar, cinnamon, vanilla extract, salt, and melted butter.
  3. Put the pecans into the prepared pie crust, and spread them evenly. Pour the egg mixture over the pecans. The pecans will float to the top of the mixture.

  4. Bake the pie on top of the pre-heated sheet pan for 50-55 minutes, or until it looks puffy, set, and golden brown all over. Cool completely at room temperature, and then optionally chill or serve at room temp.


  1. Dawn

    November 27, 2021 at 1:51 pm

    I’m in Colorado at 8800 ft, what modification should I make?

    • Dough-Eyed

      November 28, 2021 at 3:25 pm

      Hi there- this is a bit higher than I am, so you may need to reduce the sugar to prevent any sugar explosions in the oven. I would reduce the corn syrup by 2 tbs, and reduce the brown sugar to 1/4 cup to help this. Otherwise it should work well for you! Hope that helps!

  2. Chelsea

    October 28, 2022 at 11:40 am

    Hello! I would like to try this for Thanksgiving although my dad is a huge fan of oats in pecan pie. Any suggestions on adding oats to this recipe?

    Thank you!

    • Dough-Eyed

      October 29, 2022 at 8:01 am

      Hey there! I've never had oats in pecan pie but it sounds great! I would simply add in about 1/4-1/3 cup of old fashioned oats to the pie filling before baking. Unless you're adding much more, I don't think it will make a big difference in cook time or ingredients.

  3. Erica

    November 12, 2022 at 7:20 am

    Hello!! Any suggestions for making with frozen pie crusts? Just partially thaw? Thanks!

    • Dough-Eyed

      November 14, 2022 at 11:01 am

      Hey there- you can actually bake with the crusts from frozen. I would put a sheet pan lined with foil into the oven while it preheats, and then place your pie directly onto the hot sheet pan to bake- that helps make sure it will get fully cooked through even from frozen.


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