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
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Category: Pie
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Method: Baking
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Cuisine: Dessert
Prep Time:
Yield:
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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 and 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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This is a really simple and very good pecan pie recipe I add one tablespoon of cinnamon or pop it with freshly made cinnamon whipped cream
Love the idea of cinnamon whipped cream!!
I have no idea what went wrong. But this recipe failed me!!! Followed to a tea and there is no filling in this pie it looks like a bunch of dried up pecans. I even shortened the time just to check for doneness. I did use dark corn syrup maybe thats what i did wrong.?
It says 1 & 1/2 cup (6 ounces) of pecans? This confused me. 1 cup is 8 ounces
Hi! 8 ounces isn’t always 1 cup. 8 ounces is a weight measurement and 1 cup is a volume measurement 🙂 Generally 8 ounces is one cup, but in this case pecans, when measured leave space in between the nuts and it won’t always equal 8 full ounces 🙂
Thank you so much.
Hey All! My name is Tina and I’m an addict! I just stumbled across this site while looking for a chocolate ganache recipe. I’m glad I did because I love it here! My late mom gave me some tips on pecan pie. When using the deep dish crust, she used 4 eggs, 3 cups of chopped pecans & added 1.5 TBSP of flour or corn starch to thicken the filling. The extra pecans also keep the filling from being overly-sweet. As an alternative, this will also be enough filling for 2 regular pie crusts, if you don’t use the deep-dish… Read more »
I made this pie today and it came out perfect! I did put only a half a cup of sugar bc I didn’t want it to sweet and it is absolutely amazing! I feel like a real Baker now lol
★★★★★
Love hearing this!!
Made this for the first time and the taste was great! I too will reduce the amount of sugar for next time. My only problem was the crust was sticking to the bottom. I baked for 75 min too! I used the frozen deep crust not sure what went wrong?!
★★★★
Just was wondering if we bake the pie crust first?
Nope 🙂
Looked up 8 few other recipes and said no bake the shell
Hi, this was really easy to make. That said, I did tweak your recipe a bit – halved the Karo and sugar (don’t like too sweet desserts) and added a little bit of evap milk just to be wild!
★★★★★
So glad you enjoyed and thank you for sharing your adaptations!!
Have you used brown sugar for this?
I haven’t, but I imagine it will work great!
Do I have to use corn syrup in the recipe can I use something else?
This recipe is made with corn syrup, so I can’t speak to an outcome using alternative.
I used maple syrup (or table syrup) and it was amazing!
★★★★★
Thanks for the update!!
One thanksgiving I burned the first pie and didn’t have enough syrup for the second. I used British golden syrup, which I just happened to have lurking in my pantry and it was magical.
★★★★★
I never tried Pie before. But after seeing this article, I will definitely try to make this recipe.
Thank you so much for the Amazing Recipe.
★★★★★
Hey, Shelly
I just make this recipe to follow your guideline, super easy and I know my pies will be delicious!
Thanks for sharing
★★★★★
Flavor was good, my only problem was it being too sweet and I don’t know why but it did not solidify all that well it was great on top but the middle was runny, I will try again but next time less sugar and less corn syrup maybe the pie shell was not deep enough?
Could you use brown sugar? Or a combo of white and brown sugar? I just thought that might give it an adaptional depth of flavor and richness.
Yes, absolutely!
Can you give me a recipe for the oatmeal pie version? I’m allergic to pecans and walnuts, but would really love to try this kind of pie. I found another recipe but they changed it, adding spices that are not consistent with a pecan pie. I just want a pecan pie with out the pecans. I just heard about this oatmeal version. Or on another note, would it work with peanuts?
Walnuts work great
Sorry just seen allergic to walnuts what about cashews