Easy Pecan Pie Recipe
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!
Servings: 8
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
Optional toppings. Sea salt, a dollop of Homemade Whipped Cream, a scoop of Homemade Vanilla Ice Cream, or a drizzle of Caramel Sauce
Store the pie, loosely with foil or plastic wrap, and refrigerate for 3-4 days, or wrap tightly with plastic wrap and then aluminum foil and freeze for up to 3 months.
Nutrition
Serving: 8g | Calories: 478kcal | Carbohydrates: 70g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 181mg | Potassium: 108mg | Fiber: 2g | Sugar: 58g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg