Easy Pecan Pie

Square close up side shot of a slice of Southern pecan pie on a plate.

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

Course Dessert

Cuisine Southern

Keyword easy pecan pie, 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 (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.

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