Buttery, nutty, ooey gooey pecan pie is SO easy to make and only requires a handful of ingredients. It’s a classic that is perfect all year!!
Not only is this pie a MUST at Thanksgiving dinner, it’s a perfect year round! Once you try this Easy Pecan Pie Recipe, you’ll never go back. For more must-make pies try Banana Cream Pie and Crustless Pumpkin Pie.
Best Pecan Pie Recipe
We recently shared a recipe for Pumpkin Pie from a Luby’s cookbook that we have. This easy Pecan Pie comes from the same cookbook. Because there are very few Luby’s restaurants left, we thought you’d like this recipe, especially because it’s become a family favorite.
If you love the gooey corn syrup pecan mixture that is oh-so-popular this time of year, then you have to give this a try! We used a pre-made shell which made this recipe even more simple. It only took about 10 minutes at the most of active prepping – the most time consuming part was letting it bake for an hour!
How to Make Pecan Pie
PREP. Preheat oven to 350 degrees. Pull out prepared store bought or homemade pie crust
SYRUP. Boil your sugar, corn syrup, butter and vanilla in a saucepan. Once it’s boiling, reduce the heat and simmer uncovered for 6 minutes, stirring constantly. Remove from heat and cool to room temperature. Then, mix in eggs until well blended.
BAKE. Place the pecans in the pie shell and pour the sugar mixture over pecans. Bake at 350 for 1 hour, and voila!
Tips + Storing INfo
The pecan pie is done when the center looks solid and does not shake, it is usually done. If you insert a knife in the center, it should also come out clean. And for good measure, use a cooking thermometer to make sure the internal temp is 200 degrees. We suggest letting it cool on a wire cooling rack to finish setting for at least another hour or two.
To STORE, leave out for up to two hours, otherwise cover loosely with foil or plastic wrap and refrigerate. In the refrigerator, the pie can keep for 3-4 days.
To FREEZE, wrap tightly with foil or plastic wrap or place in a Ziploc freezer bag and eat within 2 months. To COOK, thaw the pie overnight in the fridge or reheat in a low oven for 20 minutes.
For more pecan recipes, check out:
Pecan Pie Recipe
- In a saucepan over medium heat, bring to a boil your sugar, corn syrup, butter and vanilla.
- Reduce heat and simmer uncovered for 6 minutes, stirring constantly. Remove from heat and cool to room temperature.
- Mix in eggs until well blended. Place pecans in pie shell. Pour sugar mixture over pecans. Bake at 350 for 1 hour.
Adapted from Lubys cookbook