Easy Pecan Pie Recipe

5 from 20 votes

Our BEST and easy pecan pie recipe requires only a handful of ingredients and has a quick prep for a classic that's perfect all year!

Prep Time5

Cook Time1 10

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

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.

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.

Store. Leave out for up to two hours, or cover loosely with foil or plastic wrap, and store in the refrigerator for 3-4 days.

Freeze. Wrap tightly with foil or plastic wrap, or place in a Ziploc freezer bag, and eat within 3 months.

Optional toppings. Sea salt, a dollop of Homemade Whipped Cream, a scoop of Homemade Vanilla Ice Cream, or a drizzle of Caramel Sauce.