Easy Pecan Pie

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Easy Pecan Pie

A classic Southern-style pecan pie that’s rich, sweet, and perfectly gooey in the center with a crisp golden crust. This recipe is beginner-friendly, uses simple pantry ingredients, and delivers that nostalgic holiday flavor any time of year.

Prep & Cook Time

  • Prep Time: 10 minutes

  • Bake Time: 60 minutes

  • Total Time: ~1 hour 10 minutes

 Servings

  • 8 servings (1 deep-dish 9-inch pie)

Ingredients

  • 1 cup granulated sugar

  • 3 large eggs

  • 2 tablespoons butter, melted

  • 1 cup corn syrup (light for milder sweetness, dark for deeper caramel flavor)

  • 1 teaspoon vanilla extract

  • 1 (9-inch) deep-dish frozen pie crust

  • 6.5 oz pecan pieces or pecan halves

 Instructions

  1. Preheat oven to 350°F (175°C).

  2. In a large bowl, whisk together sugar and eggs until smooth.

  3. Add melted butter, corn syrup, and vanilla extract. Mix well.

  4. Stir in the pecans, making sure they’re evenly coated.

  5. Pour the mixture into the frozen pie crust.

  6. Place pie on a baking sheet and bake for 60 minutes, or until the center is set and slightly jiggles.

  7. Cool for at least 2 hours before slicing for best texture.

 Recipe Notes

  • The pie will firm up as it cools, so don’t worry if it looks a little soft when it comes out of the oven.

  • If the crust browns too quickly, loosely cover edges with foil halfway through baking.

  • Can be served warm or chilled.

 Tips for Best Results

  • Use dark corn syrup for a richer, molasses-like flavor.

  • Toast the pecans for 5–7 minutes before adding for extra depth.

  • For cleaner slices, refrigerate the pie for 1–2 hours before cutting.

  • Serve with whipped cream or vanilla ice cream for a classic finish.

 Nutritional Information (Approx. per serving)

  • Calories: ~480

  • Fat: 25g

  • Saturated Fat: 7g

  • Carbohydrates: 62g

  • Sugar: 45g

  • Protein: 6g

  • Fiber: 3g

  • Sodium: ~180mg

(Values are estimates and vary by ingredients used.)

 Health Benefits

  • Pecans provide healthy fats, antioxidants, and minerals like magnesium and zinc.

  • Eggs add protein and essential vitamins.

  • While indulgent, this pie offers more nutritional value than many desserts when enjoyed in moderation.

 Q & A

Q: Can I use honey or maple syrup instead of corn syrup?
A: Yes, but the texture will be softer and less traditional. Use ¾ cup as a substitute.

Q: Can this pie be made ahead?
A: Absolutely! Make it 1–2 days in advance and refrigerate.

Q: How do I know when it’s done?
A: The center should jiggle slightly but not be liquid. A knife inserted near the center should come out mostly clean.

Q: Can I freeze pecan pie?
A: Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

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