Pecan Pie

This easy Pecan Pie recipe is so delicious it will convert even the biggest skeptics!  The caramel-like flavors of the filling make this pie one of my all-time favorites!

Pecan Pie

I never appreciated the magic of pecan pie until I was an adult.  Growing up I always spent Thanksgiving morning in the kitchen with my mom and sister and somehow, despite my young distaste for nuts, I always got “stuck” making the pecan pie.  Each year I complained and each year my mom reminded me that it was many of our relative’s very favorite pie.  (I think she also assigned me to make it at such a young age because it’s literally the EASIEST pie to make.)

So, I made it. And year after year I never even gave it a chance. (I did however thoroughly enjoy making Lemon Chiffon Pie, and helping roll out our favorite homemade rolls).

I wish I could remember the first time I actually gave pecan pie a try, because I’m confident it changed the course of the rest of my life ;).  Pecan pie should just be called, “caramel pie with nuts on top.”  With that name I may have tried it as a kid, but instead I missed out on years of deliciousness!  I plan to make up for it this Thanksgiving by eating my fair share of this classic pecan pie.

The ingredients for pecan pie include:

• 1 unbaked pie crust
• sugar
• brown sugar
• salt
• corn syrup
• vanilla
• melted butter
• eggs
• pecans

How to make pecan pie:

To make this easy pecan pie, combine the sugars, salt, corn syrup, vanilla, butter and eggs in a bowl.  Mix everything together until smooth and then stir in the pecans.

Pour the mixture into an unbaked 9 inch pie shell and bake the pie at 350 degrees for 40-50 minutes. You can tent a piece of tinfoil over the crust if it’s getting too browned, but be sure to spray it with cooking spray first so that the filling doesn’t stick to the tinfoil.

Do you bake the crust first for pecan pie?

No.  Pecan pie is made with an unbaked pie crust!

How to know when pecan pie is done cooking:

Your pecan pie is done cooking when you can gently shake the pie dish and you see that the center of the pie is not overly jiggly and the outer edges are set.  If the pie jiggles a lot when you gently shake the pan, continue cooking it until the center is a little more set. The cook time will vary and may take a bit longer than 60 minutes.

Make Ahead Instructions:

Pecan Pie is a great pie to make ahead, especially if you want to save time Thanksgiving morning! Bake the pie 1-3 days in advance, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge at least one hour before serving.

CONSIDER TRYING THESE HOMEMADE PIES:

• Cherry pie
• Lemon Sour Cream Pie
• Pumpkin Pie with Caramel Pecan Topping
• Chocolate Mousse Cheesecake Pie
• Key Lime Pie
• Chocolate Cream Pie
• Oreo Cheesecake Pie
• Lemon Chiffon Pie
• Coconut Cream Pie
• Triple Berry Pie

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Print Recipe

5 from 1 vote

Pecan Pie

This easy Pecan Pie Recipe is so delicious it will convert even the biggest skeptics!  The caramel-like pie filling makes this pie one of my all-time favorites!

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Dessert

Cuisine: American

Servings: 12

Calories: 283kcal

Author: Lauren Allen

Ingredients

• 1 Homemade pie crust my recipe makes 2 crusts, so you can freeze the other crust, or cut the recipe in half.
• 1 cup granulated sugar
• 3 Tablespoons light brown sugar
• 1/2 teaspoon salt
• 1 cup corn syrup
• 3/4 teaspoon vanilla extract
• 1/3 cup salted butter , melted
• 3 eggs , beaten
• 1 1/2 cups pecans

Instructions

• Prepare my perfect pie crust recipe, up to step 9.
• In a large bowl, combine the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla.
• Next, pour the chopped pecans into the bottom of your unbaked pie crust.
• Then pour the sugar syrup mixture over the top of the pecans.
• Bake at 350 for about 50 minutes.  After about 30 minutes of cooking, check the pie and as the edges or the crust start to brown, put a large piece of GREASED tinfoil over the top of the pie. (I just spray mine with cooking spray so that the pie filling doesn't stick to it).
• You will know your pie is finished when you can shake it gently and it is not overly jiggly.  If it jiggles a lot when shaking, continue cooking until the center is more set!

Notes

To Make Ahead:

Bake the pie 1-3 days in advance, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge at least one hour before serving.

Nutrition

Calories: 283kcal | Carbohydrates: 48g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 234mg | Potassium: 32mg | Sugar: 41g | Vitamin A: 215IU | Calcium: 17mg | Iron: 0.6mg

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.