Easy Pecan Pie Recipe
This Easy Pecan Pie recipe is truly one of the quickest and easiest pies you will ever make. The old-fashioned dessert is a Southern classic that comes
together in just 10 minutes!
Course Dessert
Cuisine Southern
Keyword easy pecan pie recipe, pecan pie
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 3 hours 55 minutes
Servings
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slices
Calories 469 kcal
Author Blair
Ingredients
list of 9 items
1 prepared unbaked 9-inch pie crust (I use Pillsbury refrigerated pie crust)
2 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
list end
Instructions
list of 5 items
1. Preheat oven to 350 degrees 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.
2. 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.
3. Arrange pecan halves on top.
4. 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.
5. Place the pie on a wire rack to cool completely before slicing.
list end
Recipe 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!
Nutrition Facts
Easy Pecan Pie Recipe
Amount Per Serving (1 slice)
Calories 469 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 52mg17%
Sodium 243mg11%
Potassium 138mg4%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 47g52%
Protein 5g10%
Vitamin A 202IU4%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
This Easy Pecan Pie recipe is truly one of the quickest and easiest pies you will ever make. The old-fashioned dessert is a Southern classic that comes
together in just 10 minutes!
Course Dessert
Cuisine Southern
Keyword easy pecan pie recipe, pecan pie
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 3 hours 55 minutes
Servings
undefined
slices
Calories 469 kcal
Author Blair
Ingredients
list of 9 items
1 prepared unbaked 9-inch pie crust (I use Pillsbury refrigerated pie crust)
2 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
list end
Instructions
list of 5 items
1. Preheat oven to 350 degrees 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.
2. 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.
3. Arrange pecan halves on top.
4. 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.
5. Place the pie on a wire rack to cool completely before slicing.
list end
Recipe 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!
Nutrition Facts
Easy Pecan Pie Recipe
Amount Per Serving (1 slice)
Calories 469 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 52mg17%
Sodium 243mg11%
Potassium 138mg4%
Carbohydrates 60g20%
Fiber 2g8%
Sugar 47g52%
Protein 5g10%
Vitamin A 202IU4%
Vitamin C 1mg1%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
