The BEST and most simple Pecan Pie recipe for the holidays. This classic southern pie is easy with just a few ingredients and few minutes. Our favorite pecan pie filling is loaded with pecans and uses a pre-made pie crust.
We are past Thanksgiving and on to Christmas! I made this easy pecan pie recipe for Thanksgiving dessert and plan to make it again for Christmas. Pecan pie is SO good! It’s such an easy pie recipe and can be made a day or two in advance, so it’s perfect for planning ahead.
To make this classic pecan 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?
How To Make Pecan Pie
This southern pecan pie recipe requires very few steps. Preheat oven to 350°F. In a large bowl, mix sugar, eggs, corn (Karo) syrup, butter, vanilla and salt. Pour into a pie crust and bake for about 45 minutes. That’s it!
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. If you don’t have a kitchen thermometer, I highly recommend this one. It’s my favorite quick accurate thermometer and a great price.
Make Ahead Pecan Pie Recipe
You can make this easy pecan pie ahead of time, up to 3 days in advance. Let the pie cool out of the oven to room temperature then cover and store in the fridge until ready to serve. I think it’s good for 3-4 days in the fridge, but if you want it to last longer you can freeze it.
Do You Bake The Crust First For Pecan Pie?
There is no need to bake the crust first 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.
I like a lot of pecans in my pie, but you can adjust the amount according to your tastes. We like to serve a slice with a dollop of whipped cream but it stands on its own just fine, too! Warm it up and serve alongside some ice cream for the ultimate dessert a la mode!
Easy Pecan Pie
- 1 refrigerated pie crust
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups 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 at least 2 hours or overnight before serving.
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