Easy Pecan Pie

Why You’ll Love This Recipe

Here’s why this pecan pie has become a favorite in my kitchen:

• It’s quick and simple—just whisk, pour, and bake.

• The balance of gooey filling and crunchy pecans is irresistible.

• It makes a perfect make-ahead dessert for holidays or gatherings.

• The recipe is flexible—whole, halved, or chopped pecans all work.

• It looks impressive but requires only basic ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 unbaked 9-inch pie crust

• 1 ½ cups pecans, halved or chopped

• 1 cup corn syrup

• ½ cup brown sugar

• 3 large eggs

• ¼ cup unsalted butter, melted

• 1 ½ teaspoons vanilla extract

• ¼ teaspoon salt

Directions

1. Preheat oven: I set my oven to 350°F (175°C) and position the rack in the center.

2. Make the filling: In a bowl, I whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth.

3. Prepare the crust: I fit the unbaked crust into a 9-inch pie pan and crimp the edges.

4. Assemble the pie: I scatter the pecans evenly over the crust, then pour the filling over them.

5. Bake: I bake the pie for 50–60 minutes, until the edges are set and the center still has a slight jiggle.

6. Cool: I let the pie cool completely for at least 2 hours so the filling sets properly.

7. Serve: I slice and serve it plain or with whipped cream or ice cream.

Servings and Timing

Yield: 8 slices
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes

Variations

• Chocolate pecan pie: I add ½ cup chocolate chips to the filling for a richer taste.

• Maple pecan pie: I replace part of the corn syrup with maple syrup.

• Bourbon pecan pie: A splash of bourbon adds warmth and depth.

• Nut mix pie: I mix pecans with walnuts or almonds for variety.

• Mini pies: I divide the filling among small tart shells for individual servings.

Storage/Reheating

• Room temperature: I keep the pie covered for up to 2 days.

• Refrigerator: It lasts up to 4–5 days chilled in an airtight container.

• Freezer: I wrap tightly and freeze for up to 2 months. I thaw overnight in the fridge before serving.

• Reheating: I warm slices in a 300°F oven for 10 minutes if I want that fresh-baked feel.

FAQs

Can I use store-bought crust?

Yes, it works perfectly when I don’t have time to make homemade crust.

How do I know when the pie is done?

The edges should be set, and the center should jiggle slightly—it firms up as it cools.

Should pecans be toasted?

Toasting deepens the flavor, and I always recommend it, though it’s optional.

Can I make this ahead?

Yes, I often make it a day ahead—it slices more cleanly once fully cooled.

Do I need to refrigerate pecan pie?

Yes, since it’s custard-based, refrigeration is best after the first day.

Conclusion

This easy pecan pie is the perfect mix of gooey, crunchy, and buttery, making it a true Southern classic. It’s quick to whip up, easy to customize, and always a crowd-pleaser. For me, it’s the kind of recipe that feels timeless—simple enough for a weeknight, yet special enough for the holidays.

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