Pecan Pie

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

To make this chocolate pecan pie recipe, you will need the following ingredients:

• 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:

• Mixing Bowl
• Spatula
• Whisk
• Pie Plate (9 inches)

How to Make Pecan Pie

1. Set pie crust out to thaw the night before, in the refrigerator, or set out at room temperature, until thawed.
2. Place pie crust on a baking sheet and set aside.
3. Preheat oven to 375℉
4. In a large mixing bowl, whisk together brown sugar, melted butter, corn syrup, salt and eggs.
5. Coarsely chop 1 ½ cups of pecan halves and fold into the pie filling.
6. Pour filling into pie crust.
7. Top with remaining pecan halves.
8. Place pie in the center of a baking sheet and bake for 35-40 minutes or until the center is set.
9. Let cool and store in the refrigerator before serving.
10. 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 Thanksgiving Dessert Recipes

Cap off a wonderful Thanksgiving dinner with a a delicious dessert or sweet treat. Check out our comprehensive collection of Thanksgiving recipes here.

• Caramel Pecan Turtle Pumpkin Pie
• Chocolate Pecan Pie 
• Double Layer Pumpkin Pie
• Dutch Apple Pie
• Homemade Fresh Pumpkin Pie
• Mini Pumpkin Pies
• No Bake Pumpkin Pie
• Pumpkin Spice Cheesecake
• Simple Pumpkin Pie
• Sweet Potato Pie 
• Thanksgiving Turkey Cupcakes 

Pecan Pie Recipe

1 from 1 vote

This delicious, homemade pecan pie recipe requires only 8 ingredients, including store-bought pie crust for a sweet and salty delicious dessert.

ServingServing: 8 slices

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

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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 cups pecan halves, divided
• ▢ 1 cup whipped cream, optional topping

Equipment

• Sheet Pan (Quarter)
• Mixing Bowl (Large)
• Whisk
• Pie Plate (9 inches)

Instructions

1. Set pie crust out to thaw the night before, in the refrigerator, or set out at room temperature, until thawed.
2. Place pie crust on a baking sheet and set aside.
3. Preheat oven to 375℉
4. In a large mixing bowl, whisk together brown sugar, melted butter, corn syrup, salt and eggs.
5. Coarsely chop 1 ½ cups of pecan halves and fold into the pie filling.
6. Pour filling into pie crust.
7. Top with remaining pecan halves.
8. Place pie in the center of a baking sheet and bake for 35-40 minutes or until the center is set.
9. Let cool and store in the refrigerator before serving.
10. 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

Calories: 477 kcal · Carbohydrates: 56 g · Protein: 5 g · Fat: 29 g · Saturated Fat: 8 g · Cholesterol: 87 mg · Sodium: 264 mg · Potassium: 172 mg · Fiber: 2 g · Sugar: 53 g · Vitamin A: 391 IU · Vitamin C: 1 mg · Calcium: 63 mg · Iron: 1 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Dessert

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.