This pecan pie recipe is classic for a reason! 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!
I don’t typically bake pies all year round. 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 pecan pie recipe! This pie is so EASY and QUICK, I should really make it a year-round dessert. Let’s make it happen!
Why You’ll Love This Pecan Pie Recipe
- Easy. The beauty of this easy Pecan Pie recipe is that the prep time is less than 10 minutes!
- Make it ahead! This pie can and should be made in advance, so you’re not struggling with desserts the day of your family gathering. The extra time ahead gives it a chance to set, so it slices up perfectly!
- The flavor! The filling for this traditional pecan pie is sweet (but not too sweet) and rich. Perfectly buttery
- It’s a tried and true pie recipe. This pecan pie originates back to the folks at Karo syrup with a few minor tweaks to ensure success. It’s a classic for a reason.
Pecan Pie is Southern baking at its finest. This is the perfect pie recipe for beginners, or for kids to get involved in the holiday meal prep.
What You’ll Need
Here’s a quick look at what you’ll need to make this pecan pie recipe. Be sure to scroll down to the recipe card for ingredient amounts.
- Corn syrup. You can use either light or dark corn syrup for this recipe. If you would prefer an alternate to corn syrup you can sub in light molasses, honey, or maple syrup.
- Large eggs
- Sugar. I use granulated sugar in my recipe, as it produces the most classic version of pecan pie with a subtle sweetness, but you can also use light brown sugar as well for a slightly deeper flavor.
- Melted butter
- Vanilla extract
- A pinch of kosher salt. I really like the addition of a little salt in my pecan pie recipe. It enhances the flavor of the nuts, as well as pairs with the sweet filling.
- Chopped pecans. I don’t worry about decorating the top of my pecan pie with whole pecans or pecan halves. While it looks pretty, I prefer all the pecans in a uniform size for each bite!
- Pie crust. You can use a frozen pie crust, a store bought rolled pie dough, or my homemade all butter pie crust.
Do I Have to Make My Own Pie Crust?
You can certainly make your own pie crust, and I have a really great pie crust recipe. 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. Honestly, the filling is so good it doesn’t matter too much what kind of crust you use!
How to Tell When Your Pie Is Done
When the center of the pie if set and no longer jiggles. A knife inserted into the center of the pie should come out clean. If it’s not set up add a few more minutes in the oven and check again.
- Making sure you pie sets up properly: If you don’t bake your pie long enough the center will not set up, creating a loose filling which will ooze when sliced. Make sure to bake your pie until the center is set and no longer jiggles.
- Avoiding cracks: If you over-bake your pie it will crack at the top, or if you cool your pie too quickly. Allow the pie to cool at room temperature before refrigerating.
Tips & Variation Ideas
- Place your pie on a baking sheet: You can place your pie pan on a rimmed baking sheet in the oven if you are concerned about the pie bubbling over. You shouldn’t have that problem if you’ve use a deep dish pie pan, but it’s always nice to have a little insurance just in case!
- Toast your pecans: You can toast your pecans to enhance the flavor if you would like to go the extra step!
- Add some booze: Add in a splash of bourbon or a teaspoon of rum extract if you’re feeling crazy!
- Serve with ice cream: We love serving this pie with vanilla ice cream. Whipped cream is also great.
How To Prevent a Soggy Crust
- Proper baking time is crucial when baking pecan pie to set to filling as well as ensure the crust is baked. Follow the recipe instructions closely, but note home oven temperatures can vary so check your pie a few minutes before the timer goes off and assess the progress. The pie should be set in the center and no longer jiggly.
- Bake in the center or lower rack. Placing the pie plate on the center or lower rack closer to the heating element is another tip to prevent a soggy crust.
- Create a barrier in between the filling and the pie crust. Before filling the pie simply brush the uncooked crust with a thin layer of egg white. This prevents the pie crust from absorbing the filling liquid creating a soggy dough.I don’t have that issue with this recipe, but it’s a step you can take as a preventative measure if you are concerned.
How To Store Pecan Pie
- You should store your pecan pie airtight in the refrigerator. This will keep it fresh for the longest as well as keep it firm enough for sharp slices. Simply cover your pie plate with plastic wrap or aluminum foil and place in the refrigerator for up to 7 days. Out of the refrigerator at room temperature your pie will be fine for up to a few hours.
- Can I freeze it? Pecan pie is a great pie to freeze and thaw out when ready to use. Cover your pie in plastic wrap, and then again with aluminum foil for best freshness. Allow the pie to thaw in the refrigertaor before serving.
Looking for More Pecan Recipes?
I partnered with Karo® Syrup for this delicious recipe in 2018. The post has since been updated with more tricks and tips to be a more useful resource to my readers. Enjoy!
Pecan Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: serves 10 1x
- Category: Pie
- Method: Baking
- Cuisine: Dessert
Description
This pecan pie is a classic old-fashioned dessert that’s perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty!
Ingredients
- 1 cup light or dark corn syrup
- 3 eggs
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 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, salt, 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
- Serving Size: 1 slice
- Calories: 304
- Sugar: 46.7 g
- Sodium: 54.6 mg
- Fat: 12.4 g
- Carbohydrates: 48.9 g
- Protein: 3 g
- Cholesterol: 61.9 mg
Want To Save This Recipe?
Find more recipes like this:
PIN for later:
This is word for word from Karo corn syrup website, including tips.
HI Luke, this recipe was sponsored by Karo syrup, as disclosed at the beginning of the post. The post/photos/recipe were posted on behalf of them. I included my own experience and tips within the post to help with the process. Thanks for checking on me though 🙂
I guess if Shelley didn’t just steal the recipe, then it is fine. The main thing is that it makes a good pie, right? But I am rebelling and using the Walmart brand corn syrup!
This is the classic recipe that my mom and grandma used i n the deep south. Don’t talk to me about substitutes. I have to increase filling by 50% for my old glass pie plate. It has a wide rim and I make a beautiful fluted edge. After pouring in the filling, I start in the center, using half pieces of pecans all facing the same direction, with 4 pieces almost touching points, forming a cross. Then arrange halves in several concentric circles around the “cross” until filling is covered. Tap on them to sink them slightly into the filling. This is NOT a substitute for the chopped nuts that are mixed with the filling, but rather an addition. It is stunningly beautiful. Have a pierced sheet of foil ready to rest over the top when the nuts and crust get brown. It’s done when you tap on the center, or shake the pan, and the center does not wiggle like liquid.
Great tips!!
For the people saying it was still runny after baking, I would recommend letting it sit out for ten to twenty minutes it will firm up. I tried and it worked magic.
I let mine sit out an hour and it did not firm up.
Hey, just letting you know that Was the problem! You’re supposed to let it sit for 2 hours so all the syrup thickens up making the texture more thick!
This was my first attempt at making pecan pie. It always seemed like it would be hard but when I read this recipe, I was very surprised to see how very easy it seemed. IT WAS! I made it the night before Thanksgiving and it was PERFECT! I used brown sugar because I saw where you say that was ok in the one of the comments. I was so proud of myself because I am the worst baker ever! Haha! Thanks so much for the easy recipe!!
The Pecan Pie recipe far exceeds the recipe that I have been using. Keeping this one
Love hearing that so much!!!
I enjoyed this but found it to be way too sweet, I would cut the sugar by half next time. Very easy to make and the flavor was very good. I did toast the pecans and kept some halves to decorate the top. My mom is a pecan pie lover and she agreed it was too sweet but really enjoyed the flavor.
Hi, I’m making this recipe & just wondering about using granulated sugar, as most recipes call for brown sugar. Is there a typo, or do you actually use white sugar?
I use granulated sugar, but you can certainly use light brown sugar if you would like!
I roasted the pecans.
Great idea!
I made this but increased the quantity of ingredients by 50%. In the oven now!
Currently have this in my oven. I followed directions and baked for 1 hr. It’s still rather loose. I’m adding an additional 10 mins hopefully it will firm up so I can cool it and have it ready for Thanksgiving tomorrow.
I just had the same thing happen. I cooked for 70 min and it was still really goopy. Put in the oven for another 45 min, still runny.
As long as it’s hot it will be runny until its burnt. You have to let it cool FULLY to set. As a pastry chef I recommend overnight in the fridge.
exactly right. The hot, baked filling sets up AS IT COOLS, as you say. Instructions say two hours minimum. the overnight fridge tactic works for me, as well.
I did that too but then the edges of the pie over baked, it turned hard !