Easy Pecan Pie
This homemade pecan pie recipe is rich, buttery, and simple to make. It bakes up with a gooey center and crisp pecans in a flaky pie crust.
You may also love my Granny Smith apple pie and pumpkin pie recipes.
There’s something about having a classic pecan pie for Thanksgiving. It’s one of the pies that I remember being on the table every year at my grandparent’s holiday dinners.
My recipe keeps things super simple so the pecan pie filling turns out smooth and flavorful every time. I start with an easy pie crust, a few pantry ingredients, and the pie goes from prep to the oven in about 15 minutes.
Thanksgiving is already busy enough. You don’t need to add a complicated pie to the mix!
How to Make Homemade Pecan Pie
Start by heating the oven to 350°F and placing the pie crust into a 9-inch pie pan. The crust goes in unbaked since it cooks along with the filling.
Next, place the butter with the granulated sugar and brown sugar in a medium pan. Stir until the mixture looks smooth and melted.
Take the pan off the heat and stir in the corn syrup, vanilla, salt, eggs, and pecans. Mix until the nuts are well coated, then pour everything into the pie crust.
Bake for 55 to 65 minutes, or until the center jiggles slightly and the edges look set. If the crust browns too quickly, loosely cover it with a piece of aluminum foil.
Cool the pie at room temperature so the filling can firm up before slicing.
Tips for the Best Results
- Let the pie cool completely before slicing. The filling needs time to firm up; otherwise it will run out of the crust.
- If you need the pie to hold its shape really well, chill it in the refrigerator. Let it sit at room temperature for about 10 to 15 minutes before serving.
- All ovens cook a little differently, so check the pie early. The cook time can vary a bit.
- If you prefer a deeper flavor, use dark brown sugar and dark corn syrup instead of light. This will give your pie a much darker color, too.
Storage
Once the pie is cool, cover it with plastic wrap and place it in the fridge. It stays fresh for 3 to 4 days.
For longer storage, wrap the pie tightly with plastic wrap followed by foil, and freeze it for up to two months. Thaw it in the refrigerator overnight, then let it come to room temperature before serving.
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Ingredients
- 1 9-inch pie crust, unbaked (homemade or store bought)
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup unsalted butter
- 2 cups pecans, chopped or halved
- 1 cup light corn syrup
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F, and place the unbaked crust into a 9-inch pie dish.1 9-inch pie crust
- In a medium saucepan, melt the butter and both sugars over low heat. Stir for 3-5 minutes, just until the mixture is combined and the sugar melts. Remove from heat.½ cup light brown sugar⅓ cup unsalted butter½ cup granulated sugar
- Add the pecans, corn syrup, eggs, vanilla, and salt to the sugar mixture. Stir to combine, then pour into the unbaked pie shell.1 cup light corn syrup2 teaspoons vanilla extract½ teaspoon salt3 large eggs2 cups pecans
- Bake for 55–65 minutes or until the filling sets and the crust is golden brown. The filling should still jiggle a bit in the center when it's done. If the crust appears to be browning too quickly, cover loosely with a foil tent.
- Allow the pie to cool completely before slicing.
Suggested Equipment
Notes
Nutrition
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We’d Love If You’d Rate It Leave a Review!Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
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! 🙂