Easy Pecan Pie

No corn syrup, no fuss. This easy pecan pie recipe will be your go-to dessert all holiday season long. With just pecans, pie crust, and a few pantry staples, it bakes up rich, gooey, and sliceable in four simple steps.

Ingredient Tips

• Pecans: You can buy pre-chopped pecans to save time.
  • Quick tip: My shortcut to chop nuts quickly is to place them into a freezer bag and tap them with the flat side of a meat tenderizer for less mess and quicker chopping.
• Filling: Skip the corn syrup. This rich filling comes together with eggs, butter, two sugars, a little flour, milk, and a splash of vanilla. No cooking ahead, just mix and pour.
• Crust: Use a pre-made crust to keep it quick and easy. If you prefer homemade, make your own pie crust and freeze half for a future pumpkin pie.

Variations

• Stir in some bourbon or rum extract for a Southern-inspired pecan pie.
• Add a handful of chocolate chips, butterscotch morsels, or chopped caramels in Step 2 for a fun flavor twist.
• Bump up the flavor with a sprinkle of cinnamon sugar or pumpkin spice.

How to Make Pecan Pie

1. Combine the filling ingredients (full recipe below).
2. Pour the mixture into an unbaked pie crust.
3. Bake and let cool completely before serving.

Quick Tips

• Recommended Tools: A pie crust shield (or aluminum foil) prevents the delicate edges from browning too quickly.
• Time-Saving Tip: Save time on Thanksgiving and make a few days ahead or freeze until ready to serve.

How To Store

• Keep leftover pecan pie covered at room temperature for up to 4 days.
• Freeze a whole pecan pie once it’s fully cooled, or cut it into slices and freeze them individually. Wrap in plastic for up to 2 months and thaw in the fridge.
• Enjoy slices cold or reheated in the oven or microwave.

Did you make this Pecan Pie? Leave a rating and comment below! 

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

• Preheat oven to 400°F

• Whisk eggs in a large bowl and stir in butter. Add chopped pecans, brown sugar, granulated sugar, flour, milk, vanilla, and salt, and stir well until combined.

• Pour into the prepared pie shell and cover edges of pie crust with a pie shield or tinfoil to prevent them from over browning. 

• Bake at 400°F for 15 minutes, reduce heat to 350°, and bake for an additional 35 minutes. Cool completely.

• If desired, toast the pecans before baking. Place them in a dry pan and cook over medium heat, stirring until fragrant. This makes them extra crunchy and flavorful.
• Pecan pie is done baking if it’s a bit wiggly but not wet. It should be slightly set, but a bit of movement is ok, it’ll set more as it cools.
• Store leftover pecan pie in the refrigerator for up to 4 days. Cover with plastic wrap & foil and freeze for up to 2 months. 

Calories: 468 | Carbohydrates: 47g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 275mg | Potassium: 151mg | Fiber: 2g | Sugar: 34g | Vitamin A: 427IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Party Food, Pie

Cuisine American

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