This quick and easy Pecan Pie recipe is a delicious dessert with the traditional sweet and salty flavors. Made with a simple filling and pre-made pie crust, it's the perfect hassle-free holiday pie.
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This easy-to-make Pecan Pie recipe is a classic, old-fashioned decadent dessert with my favorite flavor combination of sweet and salty. With a simple homemade filling and store-bought pie crust, this hassle-free holiday pie only takes 10 minutes to prepare but tastes like you spent all day baking.
The Best Pecan Pie
Why perfect a Pecan Pie recipe when the traditional treat is always a favorite after a Thanksgiving or Christmas feast? This homemade pie recipe is a true classic–it’s simple, reliable, and decadently delicious–but because I use a pre-made crust, it’s so easy and quick to prepare.
Just make the filling, pour it into the pie crust, and pop it in the oven. The result is a delicious dessert with a filling that’s set but soft, caramel, and custardy sitting atop a flaky, crumbly pastry; in my opinion, this is the ultimate pie perfection!
I love how pecan pieces rise to the top of the pie and have a sweet and sticky crunch while the nuts underneath are gooey with a melt-in-your-mouth chewy texture.
This may be a classic sugary dessert without which no Thanksgiving, Southern meal or family fall gathering is complete, but you don’t need to be from the South to serve a pecan pie to satisfy your sweet tooth.
Pecan Pie is the perfect ending to a plate full of holiday food!
Why we love this Easy Pecan Pie Recipe
- Quick and easy to prepare the filling and pour in a pre-made crust.
- Delicious dessert with an old-fashioned flair.
- Every bite is loaded with both crunchy and chewy pecans coated in sticky sweetness.
- Soft and sweet custard sits inside a flaky, buttery pie crust.
- Can be made in advance so you can focus on the rest of your meal.
- Perfect to serve at Thanksgiving, Christmas, Easter, or any holiday where family and friends gather to celebrate.
Other Dessert Pie Recipes
Pecan Pie Recipe Ingredients
- Pre-made pie crust
- Pecans, chopped
- Light karo syrup
- Eggs, room-temperature
- Granulated sugar
- Unsalted butter
- All-purpose flour
- Vanilla extract
- Maple extract
- Kosher salt
Best Southern Pecan Pie Substitutions & Additions
- Flavor Variations:
- Boozy Bourbon Pecan Pie: You can add 2 tablespoons good quality bourbon to the egg mixture for a boozy twist.
- Chocolate Pecan Pie: For chocolate lovers, feel free to add 3/4 cup semisweet or bittersweet chocolate chips to the egg mixture.
- Bourbon Chocolate Pecan Pie: If you want a boozy and chocolatey taste, add 2 tablespoons good quality bourbon and 3/4 cup semisweet chocolate chips to the egg mixture.
- Tasty Toppings: Feel free to drizzle chocolate or caramel sauce on top. or sprinkle on some cinnamon for a bit of fall spice.
- Serve It Sweeter: I love serving this pecan pie with a squirt of whipped topping or a scoop of vanilla ice cream.
Easy Pecan Pie Tools
- 9 inch deep dish pie plate
- Non-stick spray
- Small saucepan
- Mixing bowl
- Measuring tools
- Whisk
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Jump to RecipeHow to make Pecan Pie
It is so quick and easy to prepare this Pecan Pie because it’s made with a simple filling and a pre-made pie crust. It’s a delicious fuss-free dessert that tastes like caramel custard-like nutty perfection!
- Fit pie crust along the bottom and sides of your pie dish and crimp the edges. Set aside.
- Melt the butter, sugar and karo syrup until completely smooth and then turn off the heat.
Pro Tip: This should take about for 1-2 minutes on medium-low heat. - Add vanilla extract, maple extract, and flour to the sugar mixture and mix well until no lumps remain.
Pro-Tip: If you cannot find maple extract, don’t worry, your pecan pie will still be delicious without it. However, I find that it adds that extra special touch in the flavor of your pie and makes it stand out against your basic pecan pie recipe. - Whisk eggs to a light and fluffy consistency.
- Slowly drizzle the sugar mixture into the eggs while constantly whisking.
Pro Tip: Make sure that you do not pour all the warm sugar mixture into the eggs at once because you will risk scrambling your eggs and that will not make a smooth filling for your pie. - Stir pecans into the filling mixture.
Pro-Tip: I prefer to chop my pecan for the filling of this pie because it distributes the pecans much better and when you are eating you don’t get big chunks of nuts in your bite. I also like to use some whole pecans to make a pretty design on the top of my pie for presentation on special occasions. Feel free to skip the whole ones on top if you wish. All the chopped pecan will naturally rise to the top as it bakes and you will still have a beautiful pie. - Pour pecan filling mixture into the prepared pie plate.
Pro Tip: Don’t worry if your pecan pieces rise to the top–this is what is supposed to happen! - Bake at 350 degrees for 1 hour.
Pro Tip: Check your pie after 30 minutes and if the crust seems to be browning too much you can loosely tent your pie with aluminum foil for the remainder of the bake time. - Allow baked pie to cool completely to room temperature before slicing.
Pro Tip: Your pie will be done baking when it has puffed up slightly and the center is just ever so slightly jiggly. It will firm up as it cools. I highly suggest allowing your pecan pie to chill for an hour or two in the refrigerator prior to slicing if you want as clean of a cut as possible for this pie. You will notice that the filling doesn’t always allow for a “pretty” slice of pie if the pie is too warm when trying to slice it.
- Serve and enjoy!
Pro-Tip: This pecan pie is best served at room temperature to allow the filling to set up and slice nicely.
Easy Pecan Pie Storage Tips
Does Pecan Pie need to be refrigerated?
- To Store: You can store this pie on the counter, covered, for up to 2 days or in the refrigerator for up to 4 days.
Can you freeze pecan pie?
- To Freeze: To freeze pecan pie, make the pie and allow it to cool completely after baking. Once it’s cool, cover it tightly with plastic wrap and tinfoil. Freeze for up to 3 months. To thaw, remove it from the freezer and leave it in the refrigerator overnight.
Other Easy Pecan Recipes
- Pecan Pie Balls
- Pecan Pie Cheesecake
- Pecan Pie Bars
- Pecan Pie Bites
- How to Make Candied Pecans
- Pecan Pie Brownies
- Pecan Pie Cheesecake Bars
Easy Pecan Pie
Serves — 8
This quick and easy Pecan Pie recipe is a delicious dessert with the traditional sweet and salty flavors. Made with a simple filling and pre-made pie crust, it's the perfect hassle-free holiday pie.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients
- 1 pre-made pie crust
- 2 cups pecans chopped
- ¾ cup light karo syrup
- 4 eggs room-temperature
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ¼ teaspoon maple extract
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350*F. Lightly spray a 9inch deep dish pie plate with baker’s spray and unroll 1 pre-made pie crust. Fit the crust to the bottom and sides of your pie dish and crimp the edges of your crust. Set aside.
- In a small saucepan, on medium-low heat, melt the butter, sugar and karo syrup for 1-2 minutes or until completely smooth. Turn off the heat.
- Add the vanilla extract, maple extract and all-purpose flour to the sugar mixture and mix well making sure no flour lumps remain.
- In a large mixing bowl whisk your eggs so that they are light and fluffy. While whisking constantly, slowly drizzle the sugar mixture into the eggs. **Make sure that you do not pour all the warm sugar mixture into the eggs at once because you will risk scrambling your eggs and that will not make a smooth filling for your pecan pie**
- Add your chopped pecans to your filling mixture and stir to incorporate.
- Gently pour your pecan filling mixture into your prepared pie plate. You will notice that your pecan pieces will rise to the top. Don’t worry, that is what is supposed to happen.
- Bake your pie for 1 hour. Check your pie at 30 minutes and if the crust seems to be browning too much you can loosely tent your pecan pie with aluminum foil for the remainder of the bake time. Your pie will be done when it has puffed up slightly and the center is just ever so slightly jiggly. It will firm up as it cools.
- Remove pie from the oven and allow it to cool completely on the counter to room temperature before slicing and serving.
Jenn’s Notes
Storage :
- To Store: You can store this pie on the counter, covered, for up to 2 days or in the refrigerator for up to 4 days.
- To Freeze: To freeze pecan pie, make the pie and allow it to cool completely after baking. Once it’s cool, cover it tightly with plastic wrap and tinfoil. Freeze for up to 3 months. To thaw, remove it from the freezer and leave it in the refrigerator overnight.
- If you cannot find maple extract, don’t worry, your pecan pie will still be delicious without it. However, I find that it adds that extra special touch in the flavor of your pecan pie and makes it stand out against your basic pecan pie recipe.
- I prefer to chop my pecan for the filling of this pie because it distributes the pecans much better and when you are eating you don’t get big chunks of nuts in your bite. I also like to use some whole pecans to make a pretty design on the top of my pie for presentation on special occasions. Feel free to skip the whole ones on top if you wish. All the chopped pecan will naturally rise to the top as it bakes and you will still have a beautiful pie.
- I highly suggest allowing your pecan pie to chill for an hour or two in the refrigerator prior to slicing if you want as clean of a cut as possible for this pie. You will notice that the filling doesn’t always allow for a “pretty” slice of pie if the pie is too warm when trying to slice it.
- This pecan pie is best served at room temperature to allow the filling to set up and slice nicely.
Nutrition Info
Calories: 553kcal | Carbohydrates: 66g | Protein: 6g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 307mg | Potassium: 162mg | Fiber: 3g | Sugar: 30g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
5 starts……. great recipe.