This quick and easy pecan pie recipe is an old-fashioned Southern dessert that’s perfect for Thanksgiving and Christmas — and it only requires 10 minutes of prep!
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If you love easy homemade pie recipes as much as we do, be sure to try Mom’s easy apple pie, this rich chocolate pudding pie, this peanut butter pie, an easy apple pie, and my grandmother’s cranberry pie, too! Or, try these cinnamon pecan cookie bars for something a little different!
If you’ve never tasted this old-fashioned dessert, you’re in for a real treat! Along with coconut cake, an easy pecan pie recipe has been at the top of my favorite desserts list for as long as I can remember. It’s the perfect combination of sweet-and-salty flavors paired with smooth, creamy, and crunchy textures. A pecan pie is gooey, studded with nuts, and full of rich caramel flavor.
What to Know Before You Get Started
- Let me share a little secret with you: when you purchase a refrigerated Pillsbury pie crust, nobody will ever know that you didn’t make it from scratch! Of course, you can whip up your favorite pie crust recipe at home if that’s your preference, but I’ve found over the years that this particular store-bought crust is almost indistinguishable from the homemade version. Take some help where you can get it!
- If you’re using a Pillsbury refrigerated pie crust instead of a homemade pie crust, follow the instructions on the box before trying to unroll the crust. You will need to let the crust come to room temperature before unrolling (or else the crust will tear). Leave the crust in its wrapper on the counter for 15 minutes, or microwave on defrost for 10-20 seconds.
- Don’t omit the corn syrup. I know that some modern bakers are looking for unrefined substitutes for corn syrup; however, the corn syrup is the glue that holds the pecan pie filling together. It’s thicker than other sweeteners like maple syrup, and it offers the old-fashioned flavor that you expect in the best pecan pie recipe. Are there other options out there? Of course…but they won’t taste quite the same!
- For a really special treat, use our 2-ingredient homemade bourbon vanilla extract.
- Especially around the busy holidays, life is easier when you rely on no-fail desserts that can be prepared in advance. This homemade pecan pie is a great solution to eliminate the last-minute stress of a big holiday meal. Make it at least 1 day ahead and it will be ready and waiting!
How to Make this Easy Pecan Pie Recipe
This easy pecan pie recipe comes together in minutes! I’ve included the detailed directions in the recipe card below, but here’s the overview:
- Unroll the pie dough, place it in a 9-inch pie dish, and crimp the edges.
- Chill the crust for a few minutes while you make the filling.
- Stir together the filling.
- Pour the filling mixture into the pie shell.
- Arrange pecan halves in concentric circles on the top of the pie.
- Bake for 40-50 minutes. Bake the pie on the middle rack (or in the lower third of the oven) — not on the top rack. This allows the crust to become crisp and flaky (not soft and soggy), so that you can avoid the extra step of pre-baking the crust. The pie might jiggle a little bit in the center when you remove it from the oven, but it should have structure and should not wiggle too much. A slight jiggle is normal! You can test to see if the pie is baked all of the way through by inserting a knife into the center between two pecans. If the knife comes out clean, the pie is done. It will continue to thicken slightly as it cools.
- Cool, slice, and serve! The pie is best served at room temperature or even chilled, straight from the fridge. If the pie is too warm, the filling will just come oozing out rather than setting up nicely. It’s delicious on its own, but it also feels decadent when served with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Preparation and Storage Tips
- Make Ahead: Let the pie completely cool. Cover the dish and store it at room temperature for 1-2 days.
- How to Store: You do not need to refrigerate the pie right away. If you’d like the pie to keep for more than 1-2 days, however, it’s best to store it in an airtight container in the fridge for up to 1 week.
- How to Freeze: This is one of those great pies that freezes beautifully. Just allow the baked pie to cool completely, wrap tightly with a layer of plastic wrap and a layer of aluminum foil, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Easy Pecan Pie
Prep: 10 minutes
Cook: 45 minutes
Cooling Time 3 hours
Total: 3 hours 55 minutes
This Southern pecan pie is truly one of the easiest desserts you will ever make!
Ingredients
- 1 prepared unbaked 9-inch pie crust (I use Pillsbury refrigerated pie crust)
- 2 large eggs, slightly beaten
- 1 cup light corn syrup (I use Karo brand)
- ½ cup light brown sugar
- 1 tablespoon all-purpose flour
- 3 tablespoons salted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup coarsely chopped pecans, plus extra pecan halves to garnish top
Instructions
- Preheat oven to 350°F. Place the pie crust in a 9-inch pie plate. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie shell in the refrigerator for about 10 minutes while you prepare the filling.
- In a large bowl, combine eggs, corn syrup, brown sugar, flour, melted butter, vanilla extract, and salt.
- Add the coarsely chopped pecans and stir to combine.
- Pour the filling into the chilled pie shell.
- Arrange pecan halves on top.
- On the middle rack (or in the lower third of the oven), bake until a knife inserted in the center comes out clean, about 40-50 minutes. Keep an eye on the crust as it’s baking. You may want to place a pie crust shield (or strips of aluminum foil) around the edges of the crust after the first 20 or 30 minutes to prevent the edges from browning too much. If the top of the pie is getting too dark before it’s fully set, you can loosely tent the whole pie with a piece of aluminum foil. How to tell when the pie is done: The pie might jiggle a little bit in the center when you remove it from the oven, but it should have structure and should not wiggle too much. A slight jiggle is normal! You can test to see if the pie is baked all of the way through by inserting a knife into the center between two pecans. If the knife comes out clean, the pie is done. It will continue to thicken slightly as it cools.
- Place the pie on a wire rack to cool completely before slicing.
Notes
The pie is best served at room temperature or even chilled, straight from the fridge. If the pie is too warm, the filling will just come oozing out rather than setting up nicely. It’s delicious on its own, but it also feels decadent when served with vanilla ice cream or fresh whipped cream.
Nutrition
Serving: 1sliceCalories: 469kcalCarbohydrates: 60gProtein: 5gFat: 26gSaturated Fat: 6gCholesterol: 52mgSodium: 243mgPotassium: 138mgFiber: 2gSugar: 47gVitamin A: 202IUVitamin C: 1mgCalcium: 43mgIron: 1mg
Southern Pecan Pie Recipe Variations
- I use a store-bought pie crust for ease. You only need one crust for this recipe, so stash the extra in your freezer for another day. Substitute with a frozen, thawed unbaked pie shell, or make your own crust from scratch.
- This recipe calls for light corn syrup. You can substitute with dark corn syrup if you prefer an even stronger, more robust toasty flavor. I recommend Karo brand corn syrup, which has a nice touch of vanilla.
- I use light brown sugar in this pie filling, but you can substitute with dark brown sugar for a stronger molasses flavor.
- We like salted butter because that extra salt is a nice balance to the sweet filling. If using unsalted butter, you’ll need to increase the salt by an extra ¼ teaspoon.
More Pecan Recipes to Try
Salted Butterscotch Cookies with Pecans
30 minutes mins
Mom’s Easy Candied Pecans
30 minutes mins
Oatmeal Cake with Coconut Pecan Frosting
45 minutes mins
This recipe was originally published in September, 2020. It was updated in November, 2024.
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