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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I have the pie crust that are rolled, can I use these for this recipe?
Sure!
Hi – I’m about to make this recipe in a 9-inch deep-dish frozen pie shell. The one thing that’s different about your instructions is to bake it on a preheated cookie sheet. I’m surprised that doesn’t overcook the bottom of the crust! And it’s weird pouring the filling into a straight-from-the-freezer shell (rather than pre-baking it)…but everyone seems to do that these days! I’m concerned the crust will come out soggy. But these new frozen crusts must have figured out how to get around that!!!
Are the pecans salted?
unsalted!
Can I make this in a tart shell instead of a regular pie dish.
A tart shell might be a little small for this!
Is this recipe for a deep-dish or regular pie crust?
Deep dish pie crust 🙂
I don’t have a deep dish, I have 2 regular dish . Can I alter the ingredients or would this recipe do 2 regular crust ?
I would increase it by 50% and make 2!
I want to use this recipe but do not have deep dish pie crust, Anybody alter the ingredients for regular pie crust?
This recipe would easily make 2 regular crust pies.
You can reduce the recipe by 1/3 and it won’t over fill but will be a little on the smaller (shallower side) IE: 2/3 C. Sugar, 2/3 C. cornsyrup, 2 eggs, 2/3 tsp vanilla, 1 C. Pecans , and 1 & 1/3 Tbl. Butter. check on it after 40 minutes and probably will take 50 min or so but better safe than sorry 😉
I just made this and it was super easy and delicious! Will definitely make it again.
★★★★★
So glad you enjoyed!!
did you chop pecans or use havles?
I used chopped but you can use either!
Have you ever tried making this pie without the crust?
Great, basic recipe For added depth of flavor, toast the pecans…makes a huge difference! I also substitute kahlua for the vanilla. Yum!
★★★★★
Great tip!!
Since I’m using a premade crust and then bringing the pie to a family function, I was wondering how it holds up/how to transport it? If I’m using a frozen crust, can I preheat the pie dish and then bake and cool it in that?
★★★★
This is the easiest pie to transport! It’s good at room temp so no need to reheat.
Every time I try to visit your page, I am bombarded with pop up ads. Would love to follow you, but this is beyond frustrating.
Can I use molasses instead of corn syrup since I don’t have any corn syrup at home?
I wouldn’t recommend molasses, as it would be a very intense flavor. Corn syrup adds a subtle sweetness, but no real flavor. You could add in maple syrup or honey as an alternate, but that would also add flavor.
Can i add chocolate chips?
Sure! I do have a recipe for Chocolate Pecan Pie as well! https://cookiesandcups.com/chocolate-pecan-pie/
I doubled the filling because I used a bigger pan, how long should I bake it for and at what temperature?
Can you freeze this?
Yes, absolutely!
When you freeze the pie how long does it need to thaw?