Pecan Pie

Here’s an easy to make, classic Pecan Pie recipe with a rich filling topped with plenty of whole pecans. It’s the perfect pie for Thanksgiving.  

Pecan Pie
This is a pecan pie recipe worthy of making for any and every occasion. It’s a super simple, perfect, classic pecan pie. The filling is amazing. Be careful though- you’ll want to dig in with a spoon and eat it all! If you love pecans, you will most definitely love my maple pecan bars too!

🛒 Ingredients needed:

eggs
dark corn syrup
unsalted butter
vanilla extract
salt
ground cinnamon
pie crust
whole pecans


✏️ How to make Pecan Pie:
*The complete, printable recipe is in the recipe card at the end of this post.


Preheat oven to 375℉. Spray a 9-inch pie pan with nonstick spray.


In a large bowl, whisk together the eggs and corn syrup. Add the melted butter, vanilla, salt, cinnamon and whisk to combine. Set aside.


Set the pie crust in the pan. Press the dough gently into the pan. Crimp the edges. Place the pie pan in the freezer for 10 minutes.


Pour the filling into the frozen pie crust. Then arrange the pecans on the pie filling in a decorative manner.


Bake for 45 to 50 minutes, until the center is set and not jiggly.



➡️ Recipe Tips:

My favorite pie crust is Ree Drummond’s recipe for Perfect Pie Crust . It’s easy to make. But you can always use a store-bought pie crust too.
Let the pie cool for at least one hour before serving.
If the edges of the pie are browning too quickly, gently cover the pie, or use a pie crust shield so the outer crust doesn’t get too dark.


✔️ How to make ahead and store:
Pecan Pie is best served the day it is made. It can be covered with plastic wrap and refrigerated for up to 3 days. It can also be frozen for up to 1 month.

❤️ Why I Love This Recipe:

I love a good, classic Thanksgiving pie, and pecans are my favorite.
The filling for this pie is to-die-for!!
It’s nice to have an alternative to cream pies and fruit pies that is also super delicious.


Favorite Pie Recipes:

Classic Double Crust Apple Pie
Hoosier Pie
Kentucky Derby Pie
Coconut Custard Pie
Chocolate Cream Pie




Print


Pecan Pie
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Easy, classic Pecan Pie recipe!

Course Dessert Cuisine American Keyword pecan, Pie

Prep Time 20 minutes minutes Cook Time 50 minutes minutes Total Time 1 hour hour 10 minutes minutes

Servings 10 servings
Calories 394 kcal
Author RecipeGirl.com


Ingredients 3 large eggs 1 cup dark corn syrup 4 tablespoons unsalted butter, melted 1 teaspoon vanilla extract ½ teaspoon salt ¼ teaspoon ground cinnamon One unbaked pie crust 2 cups pecans
Instructions Preheat oven to 375℉. Spray a 9-inch pie pan with nonstick spray. In a large bowl, whisk together the eggs and corn syrup. Add the melted butter, vanilla, salt, cinnamon and whisk to combine. Set aside. Set the pie crust in the pan. Press the dough gently into the pan. Crimp the edges. Place the pie pan in the freezer for 10 minutes. Pour the filling into the frozen pie crust. Then arrange the pecans on the pie filling in a decorative manner. Bake for 45 to 50 minutes, until the center is set and not jiggly. Cool at room temperature for at least 1 hour before serving.

Notes
Try Ree Drummond's recipe for Perfect Pie Crust (it really is perfect).
This pie is best served the day it is made. It can be covered with plastic wrap and refrigerated for up to 3 days (or frozen for up to 1 month).

Nutrition Serving: 1 slice | Calories: 394 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 26 g | Saturated Fat: 6 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 12 g | Trans Fat: 0.2 g | Cholesterol: 68 mg | Sodium: 278 mg | Potassium: 140 mg | Fiber: 2 g | Sugar: 27 g | Vitamin A: 232 IU | Vitamin C: 0.2 mg | Calcium: 34 mg | Iron: 1 mg
 
 
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