This Easy Pecan Pie fills a buttery, flaky pie crust with a sweet brown sugar, crunchy pecan filling that takes just 10 minutes to prep!
We’re entering the season of pies, and with Thanksgiving on the horizon, it just feels like the right time to introduce this Easy Pecan Pie! It’s deliciously sticky, satisfyingly sweet, and comes with the classic crunch and texture!
All of that is wrapped up in this easy pie recipe that’s made with minimal ingredients in no time at all! This makes it super easy to make in the rush of the holidays or when you want a sweet, cozy treat on a chilly night!
Easy Pecan Pie Ingredients
- One Unbaked Or Frozen Pie Crust
- Roughly Chopped Pecans
- Large Eggs
- Light Corn Syrup
- Light Brown Sugar
- Melted Butter
- Vanilla Extract
- Ground Cinnamon
- Sea Salt
To keep this recipe as easy as pie, I opted for a pre-made store-bought pie crust. However, feel free to make a homemade pie crust from scratch using your favorite recipe if you prefer!
From there, the pie continues to be easy by using simple ingredients, no par-baking the crust or pre-cooking the filling!
Substitutions & Variations For Easy Pecan Pie
- Pecans – Pecans can be swapped for chopped walnuts!
- Maple Syrup – If you prefer to skip using corn syrup, then you can make this pecan pie recipe with maple syrup. Just keep in mind it will also make for a flavor variation, though maple pecan pie will also be mouthwatering!
- Ground Cinnamon – Adding ground cinnamon to this pie sets it apart, giving it even more of a sweet, cozy taste! It can be omitted if you prefer.
- Light Brown Sugar – Dark brown sugar can replace light brown sugar, though it will produce a flavor variation, creating a pie with deeper flavor.
- Chocolate Chips – Stir in a handful of chocolate chips for a chocolate pecan pie!
- Bars – You can adapt this easy pecan pie recipe into bars with a shortbread crust by checking out my Easy Pecan Pie Bars Recipe.
How To Make Easy Pecan Pie
Step 1: Gently press the pie dough into the 9-inch pie pan using your fingertips.
Step 2: Place the roughly chopped pecans into the prepared pie dish.
Step 3: Combine the eggs, light corn syrup, light brown sugar, slightly cooled melted butter, ground cinnamon, and sea salt into a mixing bowl. Stir to combine the pie filling ingredients thoroughly.
Step 4: Pour the mixture into the pie shell over the chopped pecans. Use a spatula to smooth the top of the filling over until level.
Step 5: Bake the pecan pie in the preheated oven until the filling has set. Then, allow the pie to cool on the countertop or on a wire rack before cutting and serving.
The Best Way To Serve Pecan Pie
First, allow the pecan pie to set for 3 hours at room temperature before slicing and serving. This cooling time allows the filling to set, making it firm enough to slice and serve without making a gooey mess!
Afterward, if you prefer your pecan pie warm, you can pop your slice in the microwave!
You can then enjoy your slice of pecan pie with a heaping scoop of vanilla ice cream or a dollop of homemade whipped cream! You could also drizzle your slice with caramel sauce or sprinkle cinnamon sugar over it!
How To Store Easy Homemade Pecan Pie
Tightly wrap the pie dish in plastic wrap or aluminum foil. If you prefer, you can also transfer slices into an airtight container.
Once covered, store the pecan pie in the fridge to enjoy for up to 3 days.
For longer storage or to get a head start on your holiday baking, you can also freeze this pie! To do so, first, wrap it in plastic wrap and then again with aluminum foil.
Afterward, place the double-wrapped pie in the freezer to store for up to 3 months. To enjoy, allow the pie to thaw at room temperature.
Pecan Pie FAQs
Once you pull the pie out of the oven, carefully give it a shake. If the center of the pie is slightly jiggly, then it’s time to remove it from the oven. However, if the filling gives movement in the pie dish, it’s not yet time to come out of the oven.
As the pie sets, the center will continue to set up and become firm.
Corn syrup in pecan pie prevents the sugar in the pie from crystalizing, which would cause a grainy texture in the pie. It also acts as the glue to hold the entire pie together while also adding sweetness to the overall dessert.
To prevent pecan pie from being runny, be sure to bake it for the correct amount of time, only pulling it out of the oven to set once the center is slightly jiggly.
Since dark corn syrup has more of a caramel-like flavor from the higher molasses content, it will alter the flavor of the pie. However, it will still be delicious!
There is no need to grease the bottom of a pie pan when making pie recipes since pie crust is made with enough fat that it prevents the pie from sticking to the pan.
Yes, therefore, it’s important to give the pie 3 hours to set as instructed on the recipe card.
Easy Pecan Pie
- 1 (9-inch) unbaked or frozen pie crust thawed
- 2½ cups pecans roughly chopped
- 3 large eggs
- 1 cup light corn syrup
- ¾ cup light brown sugar packed
- 3 tablespoons butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- Set the oven to 350°F. Then grease a 9-inch pie dish with baking spray.
- If using unbaked pie dough, unroll 1 (9-inch) unbaked or frozen pie crust and place it into the center of the pie dish.
- Shape the dough into the pie dish gently with your fingertips.
- Pour the roughly chopped 2½ cups pecans into the pie dish on top of the crust.
- In a separate mixing bowl, combine 3 large eggs, 1 cup light corn syrup, ¾ cup light brown sugar, 3 tablespoons butter, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and ½ teaspoon sea salt using a mixing spoon or baking spatula.
- Pour the mixture into the pie dish over the top of the pecans. Smooth the top of the filling with a baking spatula to level.
- Bake the pecan pie for 60 to 65 minutes in the preheated oven.
- Once baked, allow the pie to cool on the countertop for 3 hours before cutting and serving.