Easy Pecan Pie

This Easy Pecan Pie is a classic Southern dessert with a buttery, flaky crust and a rich, caramel-like filling packed with crunchy pecans. Made with simple ingredients and no complicated steps, this foolproof recipe is perfect for Thanksgiving, Christmas, or any time you’re craving a slice of sweet, nutty goodness.

Why You’ll Love This Recipe

• Rich, buttery flavor – A perfect balance of sweet, gooey filling and toasted pecans.
• Quick and easy – No special equipment or techniques required.
• Make-ahead friendly – Perfect for preparing in advance for holiday gatherings.
• Customizable – Add chocolate, bourbon, or maple syrup for a unique twist.
• Great for beginners – A simple recipe that turns out perfect every time!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 cup light or dark corn syrup
• 1 cup brown sugar
• 3 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ½ cups pecans (whole or chopped)

Directions

1. Preheat oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges.
2. Make the filling – In a bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
3. Add pecans – Stir in the pecans until well coated.
4. Fill the crust – Pour the mixture into the unbaked pie shell, spreading the pecans evenly.
5. Bake for 50-55 minutes, or until the center is set and slightly jiggly. Cover edges with foil if they brown too quickly.
6. Cool completely – Let the pie cool for at least 2 hours before slicing.
7. Serve and enjoy! – Delicious on its own or with whipped cream or vanilla ice cream.

Servings and Timing

• Servings: 8 slices
• Prep time: 10 minutes
• Cook time: 50-55 minutes
• Cooling time: 2 hours
• Total time: About 3 hours

Variations

• Chocolate Pecan Pie – Stir in ½ cup of chocolate chips for a decadent twist.
• Bourbon Pecan Pie – Add 1 tablespoon of bourbon for extra depth of flavor.
• Maple Pecan Pie – Substitute maple syrup for corn syrup for a natural sweetness.
• Nut-Free Option – Swap pecans for sunflower or pumpkin seeds.
• Mini Pecan Pies – Bake in a muffin tin for bite-sized treats (adjust baking time to 25-30 minutes).

Storage/Reheating

• Room temperature: Store covered for up to 2 days.
• Refrigerator: Keeps for up to 5 days in an airtight container.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
• Reheating: Warm slices in the microwave for 15 seconds or in the oven at 300°F for 5 minutes.

FAQs

Can I use a frozen pie crust?

Yes! Just let it thaw slightly before filling and baking.

What’s the best way to tell if pecan pie is done?

The center should be set but slightly jiggly—like firm gelatin.

Can I make this pie without corn syrup?

Yes! Use maple syrup or honey as a natural substitute.

Why is my pecan pie runny?

It likely needs more baking time—cover the edges and bake a bit longer.

Can I toast the pecans before adding them?

Yes! Toasting pecans enhances their flavor and adds extra crunch.

How do I keep the pie crust from burning?

Cover the edges with foil halfway through baking if they brown too quickly.

Can I make this pie dairy-free?

Yes! Use dairy-free butter or coconut oil as a substitute.

Should pecan pie be served warm or cold?

It’s great both ways! Serve warm with ice cream or cold for a firmer texture.

Can I use dark corn syrup instead of light?

Yes! Dark corn syrup gives a deeper, more molasses-like flavor.

How far in advance can I make pecan pie?

Make it up to 2 days ahead and store at room temperature or in the fridge.

Conclusion

This Easy Pecan Pie is the perfect combination of buttery crust, rich caramelized filling, and crunchy pecans. Whether you’re baking for a holiday feast or a simple dessert, this foolproof recipe will be a hit. Try it today and enjoy every gooey, delicious bite!

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