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:
Category:
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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.
Nutrition Information:
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 the exact same recipe from the Karo bottle.
Hi! Thank you for your super helpful comment 🙂 This post was sponsored BY Karo, which is stated clearly. It is meant to be a useful recipe to show results and give tips.
All I have is regular Karol. So my ? Is does it have to be light karo
The best way to see if your pie is done, is to use a butter knife. Just like you do with pumpkin pie. If it comes out clean it’s done. This has never failed me.
This recipe is ok, but not the one I was looking for. Mom used to make a pecan pie with a rich, praline custard like filling. It was not sticky/gooey. For this recipe, since my hens lay medium eggs, I used 4 eggs and everything else according to the recipe. It was far too sweet and sticky. It was good, but not the rich, smooth, golden custard filling that I keep searching for. 🙁
★★★★
The secret to that rich darkness is use brown sugar you will thank me later.
I love pecan pie but never tried to bake 1 untill this but ot turned out very well and easy to prepare
★★★★★
I followed the recipe exactly, but mine did not set. It tasted delicious but was runny. It did not serve in slices like a regular pecan pie. What did I do wrong?
★★★★
Under-baked or over-mixed
I gave this to my 11 year old to make for the holidays and they killed it! Read through the ingredients and instructions and it was their first unassisted recipe. It’s so good. It’s insanely good.
★★★★★
Love hearing this!!
The receipt is easy to follow and in the end you have an amazing tasting pecan pie.
★★★★★
I am using your recipe for home baked pie crust but am confused as to whether I can put the whole thing in the oven at once or if I have to blind-bake the crust first? Please help.
The crust is unbaked 🙂
Blind bake with raw large beans to keep the pie crust flat.
I used your pecan recipe a couple of times & I found that there’s too many nuts in it. I guess that happened because I used a deep pie pan crust so I mixed up another batch & put it to the pan until it got full. Then I added just one cup of nuts to the last batch. It’s in the oven now & I’m curious how it turns out.
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Hi Della, I had the same issue. The recipe calls for 1-1/2 cups, which I used, but later noticed it stated in parentheses “6 ounces”. Oops! If a cup is 8 ounces, that was a mistake in the recipe, because I used 12 ounces. There was too much filling for the crust and even after leaving some out, it bubbled over. The final product is more like sticky pecan candy.
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Hi! Just to clarify, 6- ounces is measured weight. I include the cup measurement for ease. A cup = 8- ounces in liquid measurement 🙂
What temp to bake at? I am not seeing that in the recipe.
Step #1 in the recipe 🙂 350!
can i use brown sugar?
I put three tablespoons of brown sugar from another recipe! It just came out of the oven, but I think it would taste good! (I used one cup of white sugar, and the 3 tablespoons of brown sugar)
I’ve used this recipe for the past two years now and absolutely love it!! I always add chocolate chips for a little surprise too 🙂
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The reviews for this Southern Thanksgiving staple were mixed, but I figured I’d throw my hat in the ring for an honest attempt. The recipe is simple enough, and the ingredients are easy to come by. I followed the instructions with exactness and had the highest hopes. My pre-oven pie looked like it belonged on a Fall edition of Better Homes and Gardens. I set my timer for 60 minutes, but checked the pie at the 30 minute mark because of cautionary tales spouted by previous commenters such as Don who stated that baking the pie for 60 minutes was… Read more »
You are funny, i love that!!!
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This is hilarious! And now I cannot wait to make it 🙂
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I made two 9″ of these pies using this recipe. I baked for 50 minutes and they were done. Internal temp was 200° for both. Turned out perfectly!
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