Pecan pie is a timeless dessert, especially loved during the holidays like Thanksgiving and Christmas. With its buttery crust and rich, gooey filling packed with crunchy pecans, it’s the kind of pie that brings comfort and smiles with every bite. But while it looks impressive, making pecan pie doesn’t have to be complicated. In fact, this easy pecan pie recipe uses simple ingredients and can be made by anyone — no baking experience needed.
Whether you’re new to baking or just want a foolproof pie that delivers flavor and texture every time, this guide will help you bake a delicious pecan pie that your family and guests will love.
Why You’ll Love This Easy Pecan Pie
This recipe is perfect for beginners or busy bakers who want a show-stopping dessert without the fuss. Here’s why:
- Made with basic pantry ingredients
- Requires no fancy tools or equipment
- Comes together in under 15 minutes of prep time
- Can be made with store-bought or homemade crust
- Offers that classic sweet and nutty flavor everyone loves
Ingredients
For the filling:
- 1 cup light corn syrup
- 1 cup brown sugar (light or dark)
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves
For the crust:
- 1 9-inch unbaked pie crust (homemade or store-bought)
Optional Add-ins
- 1 tablespoon bourbon for extra depth
- A pinch of cinnamon for warm spice
- Chocolate chips for a twist on the classic
Instructions
1. Preheat the oven:
Set your oven to 350°F (175°C). Place a baking sheet inside while the oven preheats — this helps the crust cook evenly from the bottom.
2. Prepare the pie crust:
Roll out your pie crust and fit it into a 9-inch pie pan. Crimp or press the edges as you like. Set aside.
3. Make the filling:
In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until fully combined.
4. Add the pecans:
Stir in the pecan halves so they are evenly coated with the filling.
5. Fill the pie crust:
Pour the mixture into the prepared pie crust. Arrange a few extra pecans on top for a pretty look, if you like.
6. Bake:
Place the pie on the hot baking sheet and bake for 50–60 minutes. The pie is done when the center is set but slightly jiggles when gently shaken. The top should be golden and puffed.
7. Cool completely:
Let the pie cool at room temperature for at least 2 hours before slicing. This helps the filling firm up.
Expert Tips for the Perfect Pecan Pie
Avoid overbaking: The pie continues to cook as it cools, so don’t wait for the center to be completely firm in the oven. A slight jiggle is perfect.
Prevent burnt crust edges: If your crust edges start to brown too quickly, cover them with foil halfway through baking.
Use room temperature eggs: Cold eggs can cause the butter to seize and affect the smoothness of the filling.
Let it rest: Pecan pie tastes best when it’s had time to fully cool — even better if made a day ahead.
Storage Tips
Refrigerator:
Store leftover pie in the fridge, loosely covered, for up to 5 days. Bring to room temperature or warm slightly before serving.
Freezer:
Wrap tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition (Per Slice, 1 of 8)
- Calories: 480
- Fat: 25g
- Carbs: 60g
- Sugar: 40g
- Protein: 4g
- Fiber: 2g
Note: Nutrition may vary based on crust and exact ingredients used.
This easy pecan pie recipe brings together everything you love about the classic dessert with none of the stress. Simple, sweet, and absolutely delicious, it’s a great go-to whether you’re hosting a holiday dinner or just want to treat yourself to something special. With its crunchy pecans and silky filling, one slice will never be enough — and thanks to its simplicity, you’ll want to make it again and again.
FAQ’s
Do I need to blind bake the crust for pecan pie?
No, blind baking isn’t necessary for this recipe. The unbaked crust will cook fully during the pie’s bake time in the oven.
Can I make pecan pie without corn syrup?
Yes, you can substitute corn syrup with maple syrup, honey, or a mix of brown rice syrup and sugar, though it may slightly change the texture.
Can I make this pecan pie ahead of time?
Absolutely. Pecan pie can be made 1–2 days in advance and stored in the fridge. In fact, the flavor gets even better after resting.
How do I know when pecan pie is done?
The edges should be set, and the center should jiggle slightly. A knife inserted near the center should come out mostly clean.
Can I freeze pecan pie?
Yes, pecan pie freezes well. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
