Our Easy Pecan Pie recipe is a classic holiday dessert with a sweet, gooey filling and plenty of crunchy pecans. It also happens to be one of our TOP 3 pie recipes! The sugar, corn syrup, butter, and vanilla cook together first, then the eggs and pecans turn it into that rich pecan pie filling everyone loves.
We love making this for Thanksgiving, Christmas, Sunday dinners, and family gatherings because it feels traditional and special without being hard. Chopped pecans fill the bottom of the crust, while pecan halves on top make it look beautiful when it bakes. We’ve baked this pie for countless holiday dinners, and it never lasts long once it’s sliced.
If you love this Easy Pecan Pie Recipe, you’ll also enjoy Pumpkin Pie, Apple Pie, Chocolate Pie, and Lemon Meringue Pie.
Why you’ll love it + Why it works:
- A Holiday 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!
- Beautiful Presentation: The pecan halves create a bakery-style pie that’s perfect for serving guests.
Easy Pecan Pie Ingredients
- Sugar (1 cup): Sweetens the filling and helps create its classic smooth texture.
- Light corn syrup (1 cup): Gives the pie its signature rich, glossy filling while helping it set properly.
- Butter (3 tablespoons): Adds richness and buttery flavor to the filling.
- Vanilla extract (1 teaspoon): Enhances the sweetness and brings warm flavor to every bite.
- Extra-large eggs (3, lightly beaten): Helps thicken and set the filling while adding richness.
- Chopped pecans (1 cup): Adds crunchy texture throughout the filling. Fresh pecans provide the best flavor.
- Pecan halves (¾ cup): Creates a beautiful decorative top while adding even more crunchy texture.
- Unbaked 9-inch pie shell (1): Holds the rich filling and bakes into a flaky, golden crust. Homemade or store-bought pie crust both work well. Use 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.
Kristyn’s Recipe Tips
- Let the filling cool to room temperature before whisking in the eggs so they don’t begin to cook.
- Bake the pie until the center has only the slightest movement since it will continue to set as it cools.
- Cover only the edges of the crust with a pie shield or foil if they begin browning too quickly.
- Cool the pie completely before slicing so the filling has time to fully set.
Easy Pecan Pie Recipe
Video
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.
Notes
- Let the filling cool to room temperature before whisking in the eggs so they don’t begin to cook.
- Bake the pie until the center has only the slightest movement since it will continue to set as it cools.
- Cover only the edges of the crust with a pie shield or foil if they begin browning too quickly.
- Cool the pie completely before slicing so the filling has time to fully set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Leave out for up to two hours, or cover loosely with foil or plastic wrap, and store in the refrigerator for 3-4 days.
Wrap tightly with foil or plastic wrap, or place in a Ziploc freezer bag, and eat within 3 months.
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This recipe was first shared October, 2016.
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.