Pecan Pie Recipe

This easy pecan pie is a classic for a reason! It’s so easy to make that the kids can help with every step of this recipe. Give it a try and you’ll see why it’s our family’s favorite pecan pie recipe!

Homemade Pecan Pie

I don’t typically bake pies all year round. I’m not really sure why that is, because they really aren’t difficult to make, especially the recipe that I am going to share with you today, this classic pecan pie recipe! This pie is so EASY and QUICK, I should really make it a year-round dessert. Let’s make it happen!

Why You’ll Love This Pecan Pie Recipe

• Easy. The beauty of this easy Pecan Pie recipe is that the prep time is less than 10 minutes!
• Make it ahead! This pie can and should be made in advance, so you’re not struggling with desserts the day of your family gathering. The extra time ahead gives it a chance to set, so it slices up perfectly!
• The flavor! The filling for this traditional pecan pie is sweet (but not too sweet) and rich. Perfectly buttery
• It’s a tried and true pie recipe. This pecan pie originates back to the folks at Karo syrup with a few minor tweaks to ensure success. It’s a classic for a reason.

What is Pecan Pie?

Pecan Pie is Southern baking at its finest. It’s made from pecans, with a filling that includes butter, sugar, eggs, and corn syrup. The subtle sweetness of the corn syrup is what really sets this recipe apart from the rest. This is the perfect pie recipe for beginners, or for kids to get involved in the holiday meal prep.

What You’ll Need

Here’s a quick look at what you’ll need to make this pecan pie recipe. Be sure to scroll down to the recipe card for ingredient amounts.

• Corn syrup. You can use either light or dark corn syrup for this recipe. If you would prefer an alternate to corn syrup you can sub in light molasses, honey, or maple syrup.
• Large eggs
• Sugar. I use granulated sugar in my recipe, as it produces the most classic version of pecan pie with a subtle sweetness, but you can also use light brown sugar as well for a slightly deeper flavor. 
• Melted butter
• Vanilla extract
• A pinch of kosher salt. I really like the addition of a little salt in my pecan pie recipe. It enhances the flavor of the nuts, as well as pairs with the sweet filling.
• Chopped pecans. I don’t worry about decorating the top of my pecan pie with whole pecans or pecan halves. While it looks pretty, I prefer all the pecans in a uniform size for each bite!
• Pie crust. You can use a frozen pie crust, a store bought rolled pie dough, or my homemade all butter pie crust.

Do I Have to Make My Own Pie Crust?

You can certainly make your own pie crust, and I have a really great pie crust recipe. But for a time saver, which is great when you’re trying to prepare for a big meal, you can also use a frozen deep dish pie crust, or even the rolled up crusts. I love taking any short cuts I can around the holidays, when I have a lot of different dishes to prepare. Trust me, the filling of this pie is the start of the show, so it doesn’t matter too much what kind of crust you use!

How to Make Pecan Pie

The steps for this recipe are so easy! Here’s how to do it:

1. Preheat oven to 350°F.
2. Mix together your corn Syrup (you can use light or dark), eggs, granulated sugar, butter, vanilla, and pecans.
3. Pour the mixture into pie crust.
4. Bake on center rack of oven for 60 to 70 minutes.
5. Cool for at least 2 hours on wire rack before serving.

You can enjoy your pie with ice cream on top, whipped cream, or on it’s own. The crunchy pecans, paired with the sweet filling, is guaranteed to bit a hit.

Tips for the Best Pecan Pie

• Place your pie on a baking sheet. You can place your pie pan on a rimmed baking sheet in the oven if you are concerned about the pie bubbling over. You shouldn’t have that problem if you’ve use a deep dish pie pan, but it’s always nice to have a little insurance just in case!
• Toast your pecans. You can toast your pecans to enhance the flavor if you would like to go the extra step!
• Add some booze. Add in a splash of bourbon or a teaspoon of rum extract if you’re feeling crazy!

FAQs

How To Prevent a Soggy Crust

• Proper baking time is crucial when baking pecan pie to set to filling as well as ensure the crust is baked. Follow the recipe instructions closely, but note home oven temperatures can vary so check your pie a few minutes before the timer goes off and assess the progress. The pie should be set in the center and no longer jiggly.
• Bake in the center or lower rack. Placing the pie plate on the center or lower rack closer to the heating element is another tip to prevent a soggy crust. 
• Create a barrier in between the filling and the pie crust. Before filling the pie simply brush the uncooked crust with a thin layer of egg white. This prevents the pie crust from absorbing the filling liquid creating a soggy dough.I don’t have that issue with this recipe, but it’s a step you can take as a preventative measure if you are concerned.

How To Store Pecan Pie

You should store your pecan pie airtight in the refrigerator. This will keep it fresh for the longest as well as keep it firm enough for sharp slices. Simply cover your pie plate with plastic wrap or aluminum foil and place in the refrigerator for up to 7 days. Out of the refrigerator at room temperature your pie will be fine for up to a few hours. 

Can You Freeze Pecan Pie?

Pecan pie is a great pie to freeze and thaw out when ready to use. Cover your pie in plastic wrap, and then again with aluminum foil for best freshness. Allow the pie to thaw in the refrigertaor before serving. 

Looking for More Pecan Recipes?

I partnered with Karo® Syrup for this delicious recipe in 2018. The post has since been updated with more tricks and tips to be a more useful resource to my readers. Enjoy!

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