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
Along with Chocolate Cream Pie and Butterfinger Pie, pecan pie is a favorite and one we especially love to enjoy around the holidays.
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
Ingredients
- 1 cup sugar
- 1 cup light corn syrup
- 3 tbsp butter
- 1 tsp vanilla extract
- 3 extra-large eggs lightly beaten
- 1 cup chopped pecans
- 1 unbaked 9 inch pie shell
Instructions
- 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.
Video
Adapted from Lubys cookbook
Hope this is good.. I always mess them up.
hey girl- this pie looks so yummy!
How much butter?
3 tablespoons. I fixed it in the recipe 🙂 Sorry, to have left that out. Enjoy!
A rich pie full of pecans. Easy to make and a great recipe for the holidays!
My dad loves pecans, he will love this recipe so much, thanks!
When i cooled the sugar/syrup to room temp it turned thick like carmel. I couldn’t mix in the eggs. I’m going to try another recipe that Doesn’t cook in a sauCe pan, instead Everything is mixed together and cooks in the Oven.
I am sorry it got too thick. It does thicken, but you should have been able to mix in the eggs. Thank you for giving it a try!
This just happened to me too. I swear I have made this pie before and it was the easiest recipe, but the sugar mixture turned completely solid. 🙁
I have learned to love pecan pie! I am more of a chocolate fan, but decided to branch out & this was very good! I liked the crust & the gooey-ness!
I love pecan pie!! It’s crunchy & gooey & so good! It’s a must at the holidays!
Pecan Pie is one of my Favorites! This recipe was super simple to follow. Turned out AMazing!
Im in charGe of pie at this years thanksgiving dinner. This recipe looks super easy and delicious. Thanks for posting.
I’m using large eggs. Should I use 4 l instead of 3 xl?
I have tried, but it should work 🙂
Do you use a deep dish pie crust
I did not. I haven’t tried, but you can definitely try.
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!
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 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!