Easy Pecan Pie Recipe
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!
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.
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.
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.
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.
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 🙂
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?
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!
Ingredients
- 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
Instructions
- 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 sugar¼ 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 syrup2 teaspoons pure vanilla extract½ teaspoon kosher salt3 large eggs2 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.
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.
Hi Denise!
We’re so glad you found the recipe and hope you enjoy it. Happy Holidays! We hope you have a wonderful week! 🙂
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.
That’s a wonderful tip! Thanks so much, Carla. Have a wonderful week! 🙂