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!!
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!
How to Make Pecan Pie
PREP. Preheat oven to 350°F. Pull out prepared store bought or homemade pie crust. Put the pie dough in a 9-inch pie plate and set aside.
SYRUP. Whisk together sugar, corn syrup, butter, and vanilla in a saucepan and bring to a boil—be sure to stir constantly. Once 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 unbaked pie shell, and pour the pecan pie filling over pecans. Bake for 1 hour, and voila!
tips + variations
Pie pan. Bake in a 9-inch pie plate. I like to use glass because I can see the crust better to determine when it’s done, but ceramic is another favorite. If you use metal, be aware that the pie may cook faster than what is listed in the recipe.
The pecan pie is done when the center looks solid and does not shake. Insert a knife in the center, it should also come out clean. For good measure, use a cooking thermometer to make sure the internal temp is 200°F.
We suggest letting it cool on a wire cooling rack to finish setting, for at least another hour or two.
Toasted pecans. Use toasted pecans to help balance the sweetness of the pie.
- Preheat the oven to 350°F. Spread the chopped nuts on a baking sheet lined with parchment paper.
- Toast for 6-8 minutes until they turn a deep color and produce a delicious nutty aroma.
Incorporate chocolate. Sprinkle semi sweet chocolate chips in the pie shell, then add the nuts and sweet filling, and bake.
Season. Sprinkle it with sea salt before or after baking.
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.
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:
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