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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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.
For it to have burned that bad in just 30 minutes, I think your oven must be running too hot. Please check it with an oven thermometer.
Mine also burnt in about 35 minutes but I wouldn’t call it a crisp, not what I was expecting
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. walnut flavor is moderated and and enhanced. The original recipe works just fine; 1 & 1/2 cups of lightly chopped nuts is ideal. Pecans are great but ooo la la.
You’re comparing volume to mass. They’re not the same. It’s 1 1/2 cups of nuts by volume in a measuring cup but they weigh (mass) 6 ounces. The measurements on your measuring cup represent volume.
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