This easy pecan pie recipe takes only a few minutes to make and is absolutely foolproof. This semi-homemade pecan pie (thank you frozen pie crust) was a hit with everyone and is now a staple at our Thanksgiving and Christmas dinners.
If you are all about that from scratch homemade pie, you can definitely use homemade pie crust. My friend, Nikki, has this amazing recipe for pie crust that we have used a few times and it is so flaky and delicious. Want to add a bit of chocolate? Check out our easy, chocolate pecan pie recipe.
Recipe Ingredient Notes
- 9 inch deep dish frozen pie crust, thawed
- 1 cup brown sugar
- ⅓ cup butter, melted
- ¾ cup corn syrup
- ½ teaspoon salt
- 3 eggs
- 2 cups pecan halves, divided
- 1 cup whipped cream, optional topping
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Pecan Pie
- Set pie crust out to thaw the night before, in the refrigerator, or set out at room temperature, until thawed.
- Place pie crust on a baking sheet and set aside.
- Preheat oven to 375℉
- In a large mixing bowl, whisk together brown sugar, melted butter, corn syrup, salt and eggs.
- Coarsely chop 1 ½ cups of pecan halves and fold into the pie filling.
- Pour filling into pie crust.
- Top with remaining pecan halves.
- Place pie in the center of a baking sheet and bake for 35-40 minutes or until the center is set.
- Let cool and store in the refrigerator before serving.
- Top with whipped cream, if desired.
Recipe Notes
- Use foil on the edges if you notice them starting to darken.
- Since we are not blind baking the pie crust, place the pie on a lower rack. The crust and filling will cook more evenly, and the edges should not cook as fast (in theory, foil on the edges should not be necessary).
- To get perfect slices, allow the pie to rest completely. The center should be soft but sturdy enough to hold its shape.
Storage Suggestions
Allow the pie to come down to room temperature (covering the pie when it’s still warm will cause condensation and a soggy crust). Cover the pie with plastic wrap and then aluminum foil on top and store it in the fridge for up to 4 days.
Enjoy More Delicious Pie Recipes
Pies and tarts are perfect for any occasion. Check out our comprehensive list of pie and tart recipes!
- Banana Cream Pie
- Creamy Key Lime Pie
- Creamy Lemon Pie
- Homemade Buttermilk Pie
- No Bake Coconut Cream Pie
- Peppermint Crunch Ice Cream Pie
- Sweet Potato Pie
Pecan Pie Recipe
Ingredients
- 1 9 inch deep dish frozen pie crust, thawed
- 1 cup brown sugar
- ⅓ cup butter, melted
- ¾ cup corn syrup
- ½ teaspoon salt
- 3 eggs
- 2 cup pecan halves, divided
- 1 cup whipped cream, optional topping
Instructions
- Set pie crust out to thaw the night before, in the refrigerator, or set out at room temperature, until thawed.
- Place pie crust on a baking sheet and set aside.
- Preheat oven to 375℉
- In a large mixing bowl, whisk together brown sugar, melted butter, corn syrup, salt and eggs.
- Coarsely chop 1 ½ cups of pecan halves and fold into the pie filling.
- Pour filling into pie crust.
- Top with remaining pecan halves.
- Place pie in the center of a baking sheet and bake for 35-40 minutes or until the center is set.
- Let cool and store in the refrigerator before serving.
- Top with whipped cream, if desired.
Notes
- Use foil on the edges if you notice them starting to darken.
- Since we are not blind baking the pie crust, place the pie on a lower rack. The crust and filling will cook more evenly, and the edges should not cook as fast (in theory, foil on the edges should not be necessary).
- To get perfect slices, allow the pie to rest completely. The center should be soft but sturdy enough to hold its shape.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I think you left out the brown sugar in the directions?
👍🏻 Second this note
Is it dark or light corn syrup
We used light corn syrup. But dark will work too.
You need to scroll down all the way to the full recipe in the square. It gives you all the ingredient amounts and cooking directions. It’s all there. Hope this helps. Have a Happy New Year.
I will try this in smaller tart shells as a whole pie is a lot for this old lady but I just love pecan pie and hate to miss out entirely again this season. Anyone tried that?
Can this be made two days ahead? Or will the crust be soggy?
we bake the pie freeze it then slice then keep in freezer for a quick yummy anytime lol
I think it would be perfectly fine to bake two days ahead, that’s what I plan to do.
These directions say to solve the piecrust, but my frozen pie crust says to use it frozen.??
Would not set up. This recipe as written looked perfect but when we cut into it, it was absolute liquid. I even baked it longer than the recipe called for because it still looked very watery. Is there supposed to be flour or corn starch in the recipe???? Thanksgiving FAIL!
This pie recipe came out perfectly cooked both times I made it. Very gooey, sweet and salty.