Easy Pecan Pie Recipe

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Our easy pecan pie recipe shows you how to create this Southern staple in just five simple steps. All the flavor of Grandma’s pecan pie without the hassle!

If you’re looking for a simple Southern dessert, then you’ve come to the right place.

This easy pecan pie recipe works perfectly with a homemade or store-bought pie crust. So long as it’s raw.

If you need a little extra guidance, we’ve provided detailed instructions in the post below. Otherwise, the recipe card is at the bottom.

Let’s get started!

A slice of pecan pie on a small decorative saucer.

How to make pecan pie?

First, preheat your oven to 350°F. and place a raw pie crust into the nine (9) inch pie pan.

Butter and brown sugar melting in a medium sized saucepan.

Now, it’s time to make the filling. Grab a medium saucepan and place it over low heat.

Next, add the butter and brown sugar. While stirring, let the mixture melt down into a syrup. Once this happens, remove it from the heat.

Pecan pieces have been added to the pie filling mixture.

Then, stir in the corn syrup, vanilla extract, eggs, and pecan pieces.

When everything has been combined, carefully pour the filling into the unbaked crust.

The filling has been poured into an unbaked pie crust.

Last, bake the pie, uncovered for fifty to sixty (50-60) minutes or until the filling sets. Let it cool for an hour before serving the pecan pie.

However, if your crust starts to brown too quickly, place a foil tent over the pie until it finishes cooking.

The pecan pie has baked and is ready to serve.

That’s it, your easy pecan pie recipe is done!

Kim and I hope you enjoy the dessert and wish you all the best this holiday season 🙂

Two slices of pecan pie served on small decorative saucers.

How to decorate pecan pie?

This step is optional, please don’t feel obligated to do this. Kim chose to add the extra pecans for a nicer presentation.

Start from the edge, lay the pecans in a spiral pattern, and work your way towards the center of the pie. That’s it, pretty easy, right?

Raw pecans have placed on top the pie for decoration.

Don’t forget to check out our Pecan Pie web story!

If you like our easy pecan pie recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

The pecan pie has baked and is ready to serve.

Easy Pecan Pie Recipe

5 from 4 votes
Print Pin
Author: John
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 8 Servings


  • 1 pie crust, unbaked; 9-inch pie crust
  • 1 cup light brown sugar
  • ¼ cup unsalted butter
  • 1 cup light corn syrup
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon kosher salt
  • 3 large eggs
  • 2 cups pecans, more if you decided to decorate the top


  • Preheat the oven to 350°F, and place the unbaked crust into a 9 inch pie dish.
    1 pie crust
  • In a medium saucepan, melt the butter and brown sugar over low heat. Stir for 3 to 5 minutes, just until the mixture is combined and the sugar melts. Remove from heat.
    1 cup light brown sugar
    ¼ cup unsalted butter
  • Add the corn syrup, vanilla, salt, eggs, and pecans to the sugar mixture. Stir to combine, then pour into the unbaked pie shell. Top with additional pecans if desired.
    1 cup light corn syrup
    2 teaspoons pure vanilla extract
    ½ teaspoon kosher salt
    3 large eggs
    2 cups pecans
  • Bake for 50 to 60 minutes or until the filling sets and the crust is golden brown. If the crust appears to be browning too quickly, cover the pie with a foil tent.
  • Allow the pie to cool for at least an hour before serving.


The calories listed are an approximation based on the ingredients and a serving size of 1 slice (when the pie is cut into 8 equal sized portions). Actual calories will vary.
**Optional: decorating the top of the pie with extra pecans is optional and NOT included in the calorie count**


Serving: 1slice | Calories: 571kcal | Carbohydrates: 74g | Protein: 6g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 336mg | Potassium: 185mg | Fiber: 3g | Sugar: 61g | Vitamin A: 280IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 2mg
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  1. Thank you for giving this recipe back to me because this is my grandmother 👵 recipe . I lost it and been looking and looking so you brought it back to me from her l miss her so much. Thank you and may God bless you during the year.

  2. Also, allow your pie to “cure” for a couple of days. It makes the pie less gooey and makes it more like “caramel” in texture. Lovely with the beautiful pecans.

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