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Our BEST and easy pecan pie recipe requires only a handful of ingredients and has a quick prep – a classic that’s perfect all year!
So Good – so easy!
If you love the gooey corn syrup pecan mixture (and who doesn’t) then this easy Pecan Pie recipe is for you. The filling is SO simple and cooks up in minutes. It’s a pie mom has made for decades and one that’s a MUST-HAVE every Thanksgiving.
If you love pecan pie, be sure to also check out some of more variations like our Pecan Pie Bars, Chocolate Pecan Pie, Mini Pecan Pies and Pecan Pie Dip.
WHY WE LOVE IT:
- Classic. Pecan pie is a staple on many holidays and a favorite of many.
- A quick filling. The filling cooks up in minutes (about 15 to be exact)! This is an easy pecan pie recipe, perfect for adding to your spread.
- Lasts for days! This pie can be made 3-4 days in advance or frozen several days ahead of time – great for prepping!
Ingredients
PREP TIME: 5 minutes
COOK TIME: 1 hour 10 minutes
- 1 cup sugar
- 1 cup light corn syrup – To add a more molasses flavor, use dark corn syrup.
- 3 tablespoons butter – We used unsalted butter, but salted works as well.
- 1 teaspoon vanilla extract – You can also flavor with ground cinnamon.
- 3 extra-large eggs, lightly beaten – Room temperature eggs will incorporate better than cold eggs.
- 1 cup chopped pecans – regular or toasted pecans
- ¾ cup pecan halves
- 1 unbaked 9-inch pie shell – store-bought or Homemade Pie Crust
- optional toppings – sea salt, a dollop of Homemade Whipped Cream, a scoop of Homemade Vanilla Ice Cream, or a drizzle of Caramel Sauce
How to Make Easy 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 1 cup sugar, 1 cup corn syrup, 3 tablespoons butter, and 1 teaspoon vanilla in a saucepan and bring to a boil, stirring constantly.
- Once boiling, reduce the heat and simmer uncovered for 6 minutes, stirring constantly. (Do not overcook).
- Remove from heat and cool to room temperature. Then, mix in 3 extra large eggs until well blended.
- BAKE. Place 1 cup of chopped pecans in the unbaked pie shell, and pour the pecan pie filling over the chopped pecans. Arrange about ¾ cup pecan halves, flat side down, on top of the filling.
- Bake until the center no longer jiggles, 60-70 minutes.
- Applying a crust shield, or aluminum foil, over the exposed pie crust will help keep it from burning. Do not cover the center of the pie.
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Collections
Easy Pecan Pie Recipe
Ingredients
- 1 cup sugar
- 1 cup light corn syrup
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 3 extra-large eggs, lightly beaten
- 1 cup chopped pecans
- ¾ cup pecan halves
- 1 unbaked 9 inch pie shell
Instructions
- Preheat oven to 350°F. Put the pie dough in a 9-inch pie plate and set aside.
- Whisk sugar, corn syrup, butter, and vanilla in a saucepan and bring to a boil, stirring constantly. Once boiling, reduce the heat and simmer uncovered for 6 minutes, stirring constantly. (Do not overcook).
- Remove from heat and cool to room temperature. Then, mix in eggs until well blended.
- Place chopped pecans in the unbaked pie shell, and pour the pecan pie filling over the chopped pecans. Arrange the pecan halves, flat side down, on top of the filling.
- Bake until the center no longer jiggles, about 1 hour.
- Applying a crust shield, or aluminum foil, over the exposed pie crust will help keep it from burning. Do not cover the center of the pie.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wrap tightly with foil or plastic wrap, or place in a Ziploc freezer bag, and eat within 3 months.
Leave out for up to two hours, or cover loosely with foil or plastic wrap, and store in the refrigerator for 3-4 days.
My family asks for this every holiday season. It’s my favorite pecan pie recipe. I double the amount of pecans it calls for. Don’t overcook it on the stove or it will be too stiff to beat the eggs in. I’ve actually had to start over because of this.
I’m so happy to hear you love the pie!! Thanks for sharing your tip too!
Do you put pecan halves on top before baking? The picture looks like you do.
Deep dish pie shell seems 2 work best
Such a yummy treat for my family. Thank you!
This pie was absolutely the best pecan pie I’ve ever made! Had company and they really enjoyed it and asked for recipe too!
Oh that makes me so happy to hear! So glad the pie was a hit!
I love how simple this recipe is AND it uses chopped pecans instead of halves. Can’t wait to make my pecan pie this year!
This was my first attempt at making homemade pecan pie and it was so much easier than I thought and yummy to boot! It even impressed my mother in law!
Do you use a deep dish pie crust
I did not. I haven’t tried, but you can definitely try.