Easy Pecan Pie Recipe

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This Southern pecan pie is truly one of the easiest pies you will ever make!

Course Dessert

Cuisine Southern

Keyword easy pecan pie recipe, pecan pie, pecan pie recipe, southern pecan pie

Prep Time 10

Cook Time 45

Cooling Time 3

Total Time 3 55

Servings slices

Calories 469kcal

Author Blair Lonergan

Ingredients

1 prepared unbaked 9-inch pie crust (I use Pillsbury refrigerated pie crust)
2 large eggs, slightly beaten
1 cup light corn syrup
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 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.
Place the pie on a wire rack to cool completely before slicing.

Notes

Before You Get Started: If you're using a Pillsbury refrigerated 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.
The Crust: I prefer Pillsbury's refrigerated pie crust, which is sold in a box of two. 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. You do not need to "blind bake" or "pre-bake" the crust (another reason this pie is so easy)!
The Corn Syrup: 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.
The Brown Sugar: I use light brown sugar in this pie filling, but you can substitute with dark brown sugar for a stronger molasses flavor.
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.
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 a Southern pecan pie recipe. Are there other options out there? Of course...but they won't taste quite the same!

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