Pecan pie is a classic southern pie with just a few ingredients and few minutes. Our recipe is loaded with pecans and easy to make with a refrigerated pie crust.
I make this easy pecan pie recipe for Thanksgiving dessert and sometimes make it again for Christmas. This pie is SO good we've been making it for years! It's such an easy pie recipe and can be made a day or two in advance, so it's perfect for planning ahead.
Favorite Pecan Pie
To make this classic southern pie, you need just a few ingredients and a few minutes. Some recipes tell you to cook the filling on the stove-top first, but I like to make this as easy a pecan pie as possible. The only steps needed here are mixing the ingredients in a bowl, pouring the filling into the pie crust, baking and eating! I think we all can handle those steps, right?
We load our pie with pecans, because why wouldn't you? No need for a homemade crust, refrigerated pie crusts make this recipe so very simple. Below is a list of ingredients you need to make pecan pie.
Here's What You Need:
- Refrigerated pie crust - This is an unbaked pie crust, ready to roll out into your pie shell.
- Granulated sugar - We can't go without sugar in this recipe. It's the holidays, indulge!
- Eggs - You need 3 large.
- Corn syrup - You know, like Karo. Light or dark depending on your preference. (See note in recipe card.)
- Unsalted butter - If you only have salted, then eliminate the salt in the recipe.
- Vanilla extract - For that extra depth of flavor.
- Pecan halves - Get the raw ones, not the toasted and not the pieces or chopped.
Click here or scroll to the bottom of this post for the full recipe ingredients and instructions.
How to Make Pecan Pie
This pecan pie requires very few steps. Mix the ingredients and bake!
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make cheeseburger soup. The general steps are as follows.
First, preheat the oven to 350°F. Then, mix the sugar, eggs, corn syrup, butter, vanilla and salt in a large bowl. Fold in the pecans. Lastly, pour the mixture into the pie crust and bake for 45 minutes.
It doesn't get easier than this!
Pecans: I like a lot of pecans in my pie, but you can adjust the amount according to your tastes.
Topping: We like to serve a slice with a dollop of whipped cream but it stands on its own just fine, too!
Temperature: Serve warm or at room temperature. Some even prefer it cold!
A la mode: Warm up a slice and serve alongside a scoop of ice cream for the ultimate dessert a la mode!
Top Tips and Tricks
- Use light corn syrup for a subtle sweetness that allows the taste of the pecans to shine. (My preference.) Use dark corn syrup for a deeper caramelized flavor with a darker appearance.
- Do not over bake. No one likes the taste of burnt pecans.
- Lightly grease your measuring cup for easy removal of corn syrup. I spray a little bit of nonstick spray which allows the syrup to easily glide from the measuring cup into the mixture.
Your Questions Answered
Should I prebake my pie crust?
There is no need to prebake the crust for pecan pie! I line my pie pan with a refrigerated pie crust and pour my filling right in! Some people think you need to punch holes in the bottom of the crust with a fork, but I don't and have never had issues of it bubbling up. The crust turns out perfectly every time.
Is pecan pie really bad for you?
Does it matter? It's the holidays and you're not eating it every day. If it's not restricted for you for other health purposes, have a slice and enjoy it. Everything in moderation, friends.
Is it okay to leave pecan pie out overnight?
Pecan pie needs to store in the refrigerator and can be left out at room temperature up to 2 hours.
How do you keep a pecan pie from being runny?
This recipe doesn't turn out a runny pecan pie. If it is runny, you need to bake it a little longer until the center is set. Remember, it will continue to bake after you remove from the oven.
How can I tell if the pecan pie is done?
You will know the pecan pie is done when it is set in the middle and springs up quickly after gently pressing with your finger. It's optional, but you can also use a thermometer to check. It's done when the center hits 200°F.
Storage and Leftovers
Make-ahead: You can make this easy pecan pie ahead of time, up to 3 days in advance and store in the fridge until ready to serve.
Store: Let the pie cool out of the oven to room temperature then cover and store in the fridge
Freeze: Allow the baked pie to cool to room temperature, wrap tightly with plastic wrap or foil and freeze up to 1 month. Let thaw at room temperature.
More Holiday Pie Recipes
- Miniature Pecan Pies
- German Chocolate Pecan Pie
- Easy Pumpkin Pie
- Double Chocolate Cream Pie
- Apple Pie
Made this Recipe?
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This recipe was originally published November 2018.
Easy Pecan Pie
- 1 refrigerated pie crust
- ½ cup granulated sugar
- 3 large eggs
- 1 cup corn syrup , light or dark*
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups raw pecan halves
- Preheat oven to 350°F. Line a 10-inch pie plate with unbaked pie crust; set aside.
- In a large bowl, whisk together the sugar and eggs until well combined. Mix in the corn syrup, butter, vanilla and salt. Stir in the pecans. Pour into prepared pie plate.
- Bake for 45-55 minutes until set in the middle or the center of pie registers at 200°F. The center should quickly spring up after pressing with finger.
- Allow to cool 2 hours before slicing. Store up to 3-4 days in the refrigerator.
- *Use light corn syrup for a subtle sweetness with a hint more of vanilla. Light will allow the taste of the pecans to shine through, and is my preference.
- *Use dark corn syrup for a deeper caramelized flavor. This will also make a darker appearance to the pie.
- Freezer instructions: Let cool completely, wrap tightly with plastic wrap or foil and freeze up to 1 month.
- Nutrition information is an estimation only.