A good old fashioned Classic Pecan Pie with Homemade Whipped Cream to grace your Thanksgiving dessert table!

Pecan Pie with Homemade Whipped Cream

  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Yield: 10 slices 1x


A gooey and sweet pecan pie topped with a light an airy whipped cream!



For the pie:

  • 1 cup Karo Light Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 11/2 cups (6 ounces) pecans, roughly chopped
  • 1 (9-inch)  homemade pie crust (or prepared refrigerated/frozen deep-dish pie crust)

For Whipped Cream:

  • 1 cup heavy whipping cream
  • 1/2 tsp. vanilla extract
  • 6 tbsp. powdered sugar


For the pie:

  1. Preheat oven to 350F.  Combine the Karo, eggs, sugar, butter and vanilla until combined.  Add in the roughly chopped pecans and stir.  Pour into the pie crust and bake for 60 minutes or until you shake it and it’s not liquid anymore.  Allow it to cool on a wire rack for 2 hours.

For the whipped cream:

  1. Place the heavy whipping cream, vanilla and powdered sugar in the bowl of an electric mixer (or in a large bowl for your handheld mixer) and beat until fluffy.  Add more sugar if you prefer sweeter whipped cream.
  2. Serve each slice of pie with a dollop of whipped cream on top.

  • Category: Dessert

Keywords: dessert