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. (This recipe is written for a 10-inch pie plate to fit a full 2 cups of pecan halves, but can easily adapt to a deep-dish 9-inch pan.)
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.
Pecan Pie Recipe without Pre-Baking the Crust
While some recipes require cooking the filling on the stovetop first, this no-fuss pecan pie skips that extra step entirely. With no stovetop prep and no need to prebake the crust, all you do is mix the ingredients in one bowl, pour into the crust, and bake!
Ingredients for Easy Pecan Pie
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.
- 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.
How to Make Pecan Pie
This pecan pie requires very few steps. Mix the ingredients and bake!
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!
Serving Suggestions
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.
Frequently Asked Questions (FAQ)
Q: Do You Need to Prebake the Crust for Easy Pecan Pie?
A: 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.
Q: What Internal Temp is Pecan Pie Done?
A: Pecan pie is fully cooked and safe to eat at 200°F internal temperature.
Q: How Long Can Pecan Pie Sit Out?
A: Pecan pie needs to store in the refrigerator and can sit out at room temperature up to 2 hours.
Q: How Do You Keep Pecan Pie from Being Runny?
A: 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.
Q: How to Tell if Pecan Pie is Set in the Middle?
A: 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 internal temp hits 200°F.
Storage and Leftovers
Make-ahead: How many days in advance can you make pecan pie? You can make this pecan pie 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: You can freeze a baked pecan pie whole. Allow the baked pie to cool to room temperature, wrap tightly with plastic wrap or foil and freeze up to 1 month. How to thaw frozen pecan pie: Sit out at room temperature.
More Holiday Pie Recipes
- Miniature Pecan Pies
- German Chocolate Pecan Pie
- Easy Pumpkin Pie
- Double Chocolate Cream Pie
- Apple Pie
Love This Recipe?
Leave a rating or comment below—we’d love to hear your thoughts!
This recipe was originally published November 2018.
Recipe Card
Easy Pecan Pie
Ingredients
- 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
Instructions
- 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.
Notes
- This recipe is written for a 10-inch pie plate to fit a full 2 cups of pecan halves, but can easily adapt to a deep-dish 9-inch pan.
- *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.
Tonda Smith says
Have you ever heard of using egg whites beaten until they are stiff and putting them into a pecan pie?
I m looking for a recipe like that.
Nikki Gladd says
Hi Tonda,
I haven't. Sorry!
Holly says
Hello.
I'm making this today. Do you put pecans on top of the pie. Or are those I see that came up from the bottom.
Sorry for stupid question. I'm not the best baker.
God Bless
Holly
Nikki Gladd says
Hi Holly! Not a stupid question. 🙂 I did not place any pecans on top. Happy baking!
toot says
put how long it takes to cool it down
Nikki Gladd says
Hi, Toot! It needs to cool at least 2 hours or more. This is a great pie to bake the day before and serve the next day! 🙂