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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Any substitute for corn syrup? I’m allergic to corn and soy
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.
★★★★★
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 »
Making my first pecan pie. , Boyfriend got the wrong crust but I’m gonna give it a try anyway. Graham cracker crust is what he got. I will let you know the outcome. Wish me luck
I think it should still be fine!
I guess I’m kind of old school, I have been making pecan pies for quite some time, Never did use a Recipe, never did use measuring cups and such…I just pore it in until it looks good…. But this is like mine, I use brown sugar.
May all your pies turn out GREAT. thanks
★★★★★
Can a graham cracker crust be used with this recipe?
Sure!
I make this recipe but I have found 2/3 cup of sugar works just as well. Always turns out delicious.
★★★★★
I ended up pulling the pie after 50 minutes at 350°. I use a thermometer to check for at least 200° center. Should’ve covered with foil the last 10 mins or so. Cooled overnight in the fridge. DELICIOUS!
Delicious recipe. This is my first time making a pecan pie! It did turn out a bit tough and chewy, like candy, but perhaps I did overcook it a bit to avoid having a runny pie! We all enjoyed it, and loved the taste. God bless you and your family in 2021, and thank you for your hard work in trying and posting recipes on this site. God bless.
★★★★★
hey this was a good recipe but it sure does taste a lot like my recipe i got off the back of a corn syrup bottle ¯\_(ツ)_/¯
That makes sense because I did this post in conjunction with my partnership with Karo syrup that is mentioned in the post multiple times 🙂
that’s not the real Gordon Ramsey
Of course it’s not
I’ve made this pie a couple times now and changed it up to my liking…I use light karo and light brown sugar 3/4 cup each, 3/4 cup of butter with everything else the same cooking it for about 50 minutes
★★★★★
Hi, Just working on this recipe. I came to the pecans on the recipe list and after 1.5 cups, it says 6 ounces. I’m figuring it must be 1.5 cups since someone mentioned that amount and wasn’t corrected. I’ve always loved it whenever I can get a slice of pecan pie. I get a little disappointed when someone makes pumpkin instead.
Yummy and easy. I used dark brown sugar and dark Karo. Delicious
I’ve made this pie twice now. Once on Thanksgiving day and today. I will say that when I made it on thanksgiving day I made the wet batter and incidentally ended up having it sit out for about 20 mins, because I was doing a million other things. I read some reviews saying it was runny so I decided to let the batter sit again the second time and it was perfect. I don’t know if its a necessary step, but I’m not one to mess with perfection. Needless to say, my mother-in-law who is a good baker asked me… Read more »
Hi!
I just made the pecan pie but it only took 50 minutes at 325. I always have to adjust the temperature of my oven and I had to cover the crust because it was burning
We will see how it turns out.