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!
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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
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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 incessantly to make this again!
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.
I guess I wasnt supposed to fill the pie crust to the rim??…it over flowed made a big mess. Thankfully I had cookie sheet. Other then that still taste good so im happy lol
Why did my pie turn out runny and the crust was tough. It had a good flavor but like I said, it was didn’t set and had a tough crust.
Best Pecan Pie Ever, according to my 87 year old mother who has tasted and made her fair share. Thank you!
I use a modified version of this for my walnut pie. I use half the karo and then use 1/2 cup maple syrup and half cup molasses
I made my pecan pie exactly like the recipe says. Baked it 70 min and it was runny. Why would it not firm up?
Did you let it cool overnight. That is required of any pie like this.
If you use smaller eggs pie may now firm up as well. I make sure I use larger or jumbo size eggs and have never had that problem since.
agree with Daniel and Jody. Pie must cool at least 2 hours as instructed. Jumbo eggs insure good “bind” and richness. Sets up firmly with extra egg, no sugar, and maple syrup and molasses to replace sugar.
i have been making this receipt for as long as i have been making pecan pie. i do a little different though, i use 1/2 cup of light karo and 1/2 cup of dark karo and love how it makes the center taste.