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.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Keyword: easy pecan pie, easy pecan pie recipe, pecan pie
Servings: 8servings
Calories: 570.71kcal
Author: Nikki Gladd
Ingredients
1refrigerated pie crust
½cupgranulated sugar
3largeeggs
1cupcorn syrup, light or dark*
½cupunsalted buttermelted
1teaspoonvanilla extract
¼teaspoonsalt
2cupsraw 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
*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.