Easy Pecan Pie Recipe

This Easy Pecan Pie Recipe is the best classic pecan pie that you can prepare in just minutes, and is a great pie recipe to make ahead! This pie deserves a place on your holiday table!

Easy Pecan Pie is an easy pie recipe, that can be made ahead and is a classic!

 I’ve partnered with Karo® Syrup for this easy and delicious recipe.

I don’t typically bake pies all year round. I suppose I reserve my pie baking for special occasions and holidays. 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 EASY Pecan Pie recipe!

This Pecan Pie recipe is so quick, I should really make it a year-round dessert. Because while Pecan Pie is just about as important to your Thanksgiving meal as the turkey, I kind of feel like it should get some love on a random Wednesday in March as well. Let’s make it happen!

Easy Pecan Pie Recipe | The BEST Classic Pecan Pie for the Holidays!

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 Karo® Corn Syrup. The subtle sweetness of the Karo® Corn Syrup is what really sets this recipe apart from the rest.

And, this is the perfect pie recipe for beginners, or for kids to get involved in the holiday meal prep.

This Pecan Pie recipe is easy and classic. It takes only minutes to prepare!

How to Make Pecan Pie

The steps for this recipe are so easy. All you do is mix together your Karo® Corn Syrup (you can use light or dark), your eggs, granulated sugar, butter, vanilla, and pecans!

You can certainly make your own pie crust, but for a time saver, which is great when you’re trying to prepare for a big meal, you can 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!

Pecan pie is a classic and easy pie recipe, prepared in just minutes!

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.

The beauty of this Easy Pecan Pie recipe is that the prep time is less than 10 minutes, and you can make it in advance, so you’re not struggling with desserts the day of your family gathering. It’s a fantastic recipe, that you can rely on to turn out perfectly every time.

Looking for More Pecan Recipes?


Easy Pecan Pie Recipe

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: serves 10 1x
  • Category: Pie
  • Method: Baking
  • Cuisine: Dessert


This easy pecan pie recipe is one of my favorite holiday desserts. A classic pecan pie that you can prepare in minutes & can even make ahead! Total win.


  • 1 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup granulated sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 11/2 cups (6 ounces) coarsely chopped pecans
  • 1 (9-inch) unbaked OR frozen deep-dish pie crust


  1. Preheat oven to 350°F.
  2. Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. Stir in pecans and pour the mixture into pie crust.
  3. Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.


If you are using a prepared frozen pie crust, place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

The pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. If pie crust is over-browning, cover edges with foil.

Keywords:: Pecan Pie, Pie Recipe, Pecans, Corn Syrup, Karo, Easy Pie Recipe

Want To Save This Recipe?

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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60 Responses
  1. I would love this to taste and look so delicious and I gonna taste soon. very informative to ease to make this as well. Thanks for great content and waiting for the next one as well

  2. Piece of cake to make (no pun intended). Puts out the perfect, delicious pecan pie. I will volunteer to make the pies at the next holiday potluck with this recipe?

    1. Shelly

      I love using salted butter in baking, but it’s definitely a personal preference. That’s the beauty of baking there is lots of room for adapting! I also prefer to chop my pecans in my pie so it’s easier to eat! But again, I encourage everyone to adapt recipes to their own liking!

  3. Beth

    Hello. I’m making this receipt today a day before thanks giving. Should I store it room temp or fridge until it’s ready to be served ?

    1. Shelly

      I store pecan pie at room temperature, but you could certainly refrigerate it, just let it come up to room temperature before serving!

  4. Deb

    Very easy recipe, and delicious, love Pecan pie. I made two pies and one of the pies boiled over, I think the other pie didn’t boil over because I let it sit for a bit while I made the other pie.

  5. At the end of a long day of Thanksgiving prep, I literately threw this together in 5 minutes. I had a homemade pie crust done pour3the pecan mixture baked for 65 minutes! Came out like I had spent hours on it! Can’t wait to share tomorrow

  6. DinaK

    Unfortunately, I found this way to sweet . If I follow this recipe again, I will alter it byputting in a half cup less granulated sugar and adding an egg so I can maintain consistency. Everyone in my family said it was too sweet and we’ve been eating pecan pie for 40 years.

  7. Ross

    Hi. I’m GF and followed all the directions, but used a pre made Gf graham cracker crust, unfrozen. I placed it on a cookie sheet. bake time was 65 mins at 350, and it was at 200 degrees. My only problem was it came out a bit too crunchy and filling too sticky. What should I adjust?

    1. Shelly

      If the topping was too crunchy you can tent the pie lightly with foil to help prevent that! I have never had it come out too sticky. 200°F should be perfect, so I wish I cold help you more!

  8. Dawn

    Followed recipe exactly, baked 65 minutes, which next time (and there will be a next time) I will pull the pie at 60 minutes. Absolutely delicious!! Thanks so much!

  9. Susan

    If I top the pie with pecans should I reduce the amount of pecans in the filling, and do I put them on top before or after the pie goes in the oven?

  10. Rachel

    Can I use the top or bottom rack in the oven for this recipe? Or does it need to be middle? We don’t have a middle rack since it broke off. (old oven)

  11. LaVada

    I just used this recipe, super easy and I know my pies will be delicious! Thanks for sharing, my pies are in the oven right now.

    Memphis, TN

  12. My Husband Appreciated me for this Recipies. I tried and made the Recipe but got similar but not 100%. I am requesting to “Shelly” that, if possible then Please make a Video how you make it exactly. Although, your guideline was WOW!

  13. Dana

    Making this pie this weekend and would love to splash a bit of bourbon in it. Will that effect the density (or anything) at all?

    1. Shelly

      Depends on how much you add! I wouldn’t recommend adding anymore than 2 tablespoons as not to compromise the texture!

  14. Gabriela

    Hello I just took the pie out of the oven. I did it for the 70 minutes. I used the keebler ready crust. I never made pecan pue before. I also never tried it so I dont know how it’s supposed to taste or look. I feel like it came out to dark (almost looks burnt in my eyes). My mom says that’s how they are. When I touch the top it’s hard. Is that how it’s supposed to look/ feel? Any advice for next time

    1. Shelly

      It sounds like it turned out great! It should be firm on the top, and dark, but certainly not burned. Too bad you didn’t try it!

  15. James Zemboy

    Although I haven’t actually made this recipe I give it 5 stars because I’m sure it’s delightful. My own recipe is very similar; my recipe calls for 1/2 teaspoon salt and no vanilla and quite a bit more butter (1/3 cup melted). Otherwise it’s the same. I’m really commenting in order to tell about my “testing for doneness” technique which I came up with myself. Most recipes say things like “bake 40 to 50 minutes or till filling is set.” But how do you know the filling is set? The inserted knife test that’s used for custard or pecan pies does not work.

    My way is this: open the oven door, use two potholders (one in each hand) and give the oven shelf a quick, short “pull-push” while keeping your eyes focused on the middle of the pie. If the filling moves in a “wave” like a liquid, it is not done. Give it ten more minutes of baking, then test again. The pie is done if the center “jiggles like Jello.”

    Another comment–I think most recipes give 375 F. as the best temperature for pecan pie, and that’s what I use. After 40 minutes at 375 F. I test and usually have to bake it 10 minutes longer and then it’s done.

    An additional comment about pecan halves versus chopped pecans. I find that if made with chopped pecans it’s much easier to cut into neat wedges. But if I do use pecan halves, I take the trouble to use two forks and turn them “right-side up” after pouring the filling in. Makes the pie picture perfect. When the filling is poured in, a lot of the pecan halves end up “upside down.” They look nicer if “right-side up.”

  16. James Zemboy

    I made an error in the review–sorry. I said “the inserted knife test which is used for custard and pecan
    pies does not work”. I should have said “the inserted knife test which is used for custard and pumpkin pies does not work.” Sorry I was so careless.

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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