This homemade pecan pie is a classic old-fashioned dessert that’s perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty! Plus, 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!
Looking for more pecan dessert ideas? Make sure to try my Pecan Pie Bars or my Chocolate Pecan Pie!
I’ve partnered with Karo® Syrup for this easy and delicious recipe.
An Easy Homemade Pecan Pie 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!
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.
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, and I have a really great pie crust recipe here on my site, 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!
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?
PrintEasy Pecan Pie Recipe
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Prep Time: 10 minutes -
Cook Time: 60 minutes
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Total Time: 1 hour 10 minutes
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Yield: serves 10 1x -
Category: Pie
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Method: Baking
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Cuisine: Dessert
Prep Time:
Yield:
Category:
Method:
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Print Recipe
PinDescription:
This homemade pecan pie is a classic old-fashioned dessert that’s perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty! Plus, it’s so easy to make that the kids can help with every step of this recipe.
Ingredients:
- 1 cup Karo® Light OR Dark Corn Syrup
- 3 eggs
- 1 cup granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1–1/2 cups (6 ounces) coarsely chopped pecans
- 1 (9-inch) unbaked OR frozen deep-dish pie crust
Instructions
- Preheat oven to 350°F.
- Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
- Stir in pecans.
- Pour the mixture into pie crust.
- Bake on center rack of oven for 60 to 70 minutes.
- Cool for at least 2 hours on wire rack before serving.
Notes:
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 recipe, best pecan pie recipe, easy pecan pie recipe, how to make pecan pie, easy pecan pie
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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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Is the weight amount of pecans before or after chopping them up?
the pecans should be measure after chopping
Thanks for the quick response ::)))
Just double checking the receipt calls for white granulated and NOT brown sugar? This is new for me so want to be sure I am not making any mistakes ahead of our Canadian thanksgiving dinner this weekend! Thank you in advance and can’t wait to test this one out! 🙂
yes, white sugar 🙂
Woo what a blog I love these recipe!
★★★★★
How should I store this pie after baking, on the counter or in the fridge?
I store mine in the refrigerator 🙂
What should i bake the pie crust in?
I rate this 5 stars!!! Definitely recommend. This is my second time using this recipe. Once for thanksgiving (everyone loved it), and now for my grandpa’s birthday. AMAZING RECIPE!!!
★★★★★
Can bourbon be added to the recipe? 😉
I have never added bourbon, but I am sure a few tablespoons won’t affect the outcome!
Can you freeze pecan pie, do you bake it first .
Yes it freezes great and you bake it first!
Great recipe
★★★★★
I am not a fan of pie, but my husband loves pecan pie and a friend gave us some pecans from their tree, so here we are. I was actually quite impressed with the pie. It is definitely very sweet (to me, but fruit is pretty sweet to me). My husband LOVED it. He said it is way less sweet than the store bought ones and the consistency is wonderful and incredibly fresh. I even made a homemade crust (food processor win). So thank you for a simple recipe. I never knew it could be this simple, pecan pie always… Read more »
I enjoyed this comment so much ❤️❤️❤️ God Bless You
Do you put the pecans that decorate the top on before or after you bake? Should they be coated in something first or the top is just plain pecans?
before you bake 🙂
Stir the pecans into the mixture. They naturally rise to the top (float).
Hands down best recipe and super easy. My Fiancé was raving!
★★★★★
So so glad you enjoyed!
Any substitute for corn syrup? I’m allergic to corn and soy
Blue Agave measures 1-1 and works wonderfully
I thought an hour seemed a bit long, but I don’t really bake so what do I know. It burnt to a crisp in about 30 minutes. Now I’m sad and my apartment smells burnt. Still giving five stars because you seem really nice.
★★★★★
For it to have burned that bad in just 30 minutes, I think your oven must be running too hot. Please check it with an oven thermometer.
Mine also burnt in about 35 minutes but I wouldn’t call it a crisp, not what I was expecting
one-and-one-half cups is 12 ounces. 6 ounces is 3/4 cup. I can’t believe that after all these years, nobody has corrected this confusion. What am I missing?
That is 6- ounces in weight measurement, not volume measurement (fluid ounces) 🙂 The cup measurement is a very close approximation made for ease for those without a kitchen scale made after many rounds of testing.
Thank you for the quick reply! I grew up in Ohio black walnut country and would gather and crack black walnuts with my dad and mom would bake treats like fudge for us. oh, yum. Hammons products sells wild, cleaned nuts on line. I like dark Karo syrup and brown sugar, except now I experiment with no sugar but add one extra egg and 1/4 cup maple syrup and a little molasses (1/4 cup?) to replace the volume of the missing sugar. All else is the same. OK, a bit more vanilla and butter if you insist. The rich b.… Read more »
You’re comparing volume to mass. They’re not the same. It’s 1 1/2 cups of nuts by volume in a measuring cup but they weigh (mass) 6 ounces. The measurements on your measuring cup represent volume.