Easy Pecan Pie Recipe
This post may contain affiliate links. Please read our disclosure policy.
This Pecan Pie Recipe is one of the easiest pies you can make! It’s an all-time favorite with a rich caramel pecan filling, a hint of vanilla, and a flakey buttery crust. Perfect for the holidays or whenever you’re craving a delicious slice of homemade pie!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
My mother and grandmother were expert pie makers. Their crusts were perfection, the fillings were melt-in-your-mouth delicious, and they were always the first desserts the family reached for during the holidays.
Pecan pie is special and very easy to make. At our house, on every Thanksgiving, the dessert table includes pies: pumpkin pie, apple pie, and, of course, pecan pie.
Because pecans are fitting for Thanksgiving, you might also find my Easy Caramel Pecan Pie Bars or the always popular Kentucky Derby Bars on that dessert table.
Pecan Pie Recipe Ingredients
Ingredient measurements are in the recipe card at the bottom of this post, but here is a quick list of what you need:
- 9-inch pie crust, homemade or ready-made
- Sugars: Granulated sugar and brown sugar for depth of flavor
- Corn syrup is the glue that holds the pie together, don’t skip this ingredient. You can use either dark or light.
- Melted butter
- Large eggs
- Pecan halves: Whole or chopped
- Flavorings: Vanilla extract and salt
How to Make Pecan Pie:
This pie is one of the easiest pies you can make! In fact, if you’re just beginning your pie-making journey, this is a great pie to start with. I highly suggest using a ready-made pie crust (I prefer Trader Joe’s crust found in the freezer section), whisking the filling, and baking. It’s simple!
Preheat the oven to 350F and place the oven rack into the lower third of your oven.
Step 1: Fit crust into a pie dish
Roll the crust into a 12-inch circle and then fit it into a 9-inch pie dish, crimp the edges and refrigerate while making the filling.
Step 2: Make the filling
In a large bowl, whisk together the sugar, brown sugar, salt, corn syrup, and melted butter. Once combined, whisk in the eggs and vanilla.
I like reserving a few pecans to decorate the top, but that is completely optional. Stir in the pecans and pour into the filling. Then, decorate the top if you’ve reserved some.
Step 3: Bake
Bake for 50 to 55 minutes. About 20 to 30 minutes in, check the pie. If it’s browning too quickly, tent a piece of aluminum foil over the top or place a pie shield around the crust. It’s done when the pie is mostly set and not overly jiggly in the middle.
Step 4: Cool
Let the pie cool completely before serving at room temperature. It will keep in the refrigerator for up to 3 days.
How do I know when it’s finished baking?
The pecan pie is done cooking when the center isn’t overly jiggly when gently shaking the dish.
Freezing Pecan Pie
This pie freezes beautifully, making it a great recipe to make ahead. To freeze, bake the pie as directed, let it cool completely, then wrap it tightly with plastic wrap or foil. Place in a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing and serving.
More Pie Recipes
SAVE THIS AND PIN IT FOR LATER!
If you are not already, you can follow me on Pinterest and keep up with me on Facebook, Instagram, and YouTube. If you make this recipe, I would love it if you would tag me in your photos and leave a star rating below!
To be notified of new recipes, subscribe to my e-mail list. It’s free, and you’ll also receive a free e-book of our reader’s favorite recipes.
Pecan Pie Recipe
Equipment
Ingredients
- 1 9-inch pie crust unbaked, homemade or ready-made
- 1 cup granulated sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 cup corn syrup light or dark
- 1/3 cup butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups pecan halves whole or chopped
Instructions
- Preheat the oven to 350℉ and place an rack in the lower third of the oven.
- Roll pie crust into a 12-inch circle, then fit into a 9-inch pie dish and crimp the edges for a pretty finish. Keep refrigerated while preparing the filling.
- In a large bowl whisk together the sugar, brown sugar, salt, corn syrup, and melted butter. Once combined, whisk in the eggs and vanilla.
- I like reserving some of the pecans to decorate the top, but you can also mix all of them into the filling too! Pour the filling into the unbaked pie crust and is desired, decorate the top with reserved pecans.
- Bake for 50 to 55 minutes. After 20 to 25 minutes, I like to tent a piece of foil over the whole pie if its browning too quickly or use a pie guard around the crust. It's done when the pie is mostly set and not overly jiggly in the middle.
- Cool completely before serving at room temperature. It will keep in the refrigerator for up to 3 days.
Notes
- Make Ahead Instructions: Homemade Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the refrigerator. Before serving, bring the pie to room temperature.
- Freezing Instructions: Allow baked Pecan Pie to cool completely, then cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.