The recipe for THE BEST Pecan Pie! It only takes a handful of ingredients and 10 minutes of prep work to create this ooey gooey, buttery delicacy! Not only is this pie a MUST at Thanksgiving dinner – it’s a perfect pie year round! Once you try this Easy Pecan Pie Recipe, you’ll never go back.
Best Pecan Pie Recipe
Pecan Pie is one of my favorites!! 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 try this pie. 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!
With how easy this buttery, nutty, ooey gooey pie is, we’ll definitely be making it again during the holidays!
How to Make Pecan Pie
I always thought Pecan Pie was some intricate recipe that required all kinds of fancy ingredients, but I was totally wrong! All this time, I was missing out. It actually only requires these few pecan pie ingredients:
- sugar
- corn syrup
- butter
- eggs
- pecans
- pie shell
That’s it – It’s so incredibly simple and easy!
All you have to do is 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. Place the pecans in the pie shell and pour the sugar mixture over pecans. Bake at 350 for 1 hour, and voila! Scrumptious Pecan Pie.
How do I know pecan pie is done (and not runny)? When the center looks solid and does not shake, it usually’s 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.
How to store pecan pie? We suggest only leaving out the pecan pie for up to two hours, otherwise you should cover the pie loosely with foil or plastic wrap and refrigerate. In the refrigerator, the pie can keep for 3-4 days.
How to freeze pecan pie? Wrap the pie 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.
We know this is a classic fall pie recipe, and we hope you liked it. I ended up giving it a try and thought it was pretty good – I mean you really can’t go wrong with sugar, butter and corn syrup, right?? We plan to make this again for Thanksgiving, since it’s a classic!
For more pecan recipes, check out:
Pecan Pie Recipe
The recipe for THE BEST Pecan Pie! It only takes a handful of ingredients and 10 minutes of prep work to create this ooey gooey, buttery delicacy! Not only is this pie a MUST at Thanksgiving dinner - it's a perfect pie year round!
Ingredients
- 1 cup granulated sugar
- 1 cup light corn syrup
- 3 tbsp butter
- 1 tsp vanilla
- 3 extra-large eggs lightly beaten
- 1 cup chopped pecans
- 1 unbaked 9 inch pie shell
Instructions
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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
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!
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!