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Nutty, crispy, and with a caramelized center, this quick and easy Pecan Pie Recipe is a perfect addition to any Thanksgiving table. Pecan Pie is a classic holiday dessert that doesn’t include pumpkin or apples! The balance of nutty pecan flavor with the caramelized center is all held together by delicious buttery pie crust. But you don’t need to wait for Thanksgiving to make it. It can be made and enjoyed during any time of the year, simply because it is so easy and fast to make! Serve with a dollop of Whipped Cream or with Homemade Vanilla Ice Cream.
What is Pecan Pie?
A Classic Pecan Pie Recipe is made from Pecans, eggs, butter, and sugar. It is usually served around the holidays but can be enjoyed any time of year. It is also considered a southern specialty with family recipes that have been handed down throughout the years.
How to Make Pecan Pie
This Pecan Pie Recipe is SO easy. Like ridiculously easy. Like, thrown together in less than 10 minutes, easy. The only waiting you need to do is for the dang pie to bake! Made with only 7 ingredients and made even more simple by using a frozen pie crust. The printable recipe card is down below. Here is what you can expect when making this recipe:
Preheat Oven + Make Pie Crust (Unless you’re using the store bought shortcut)
Preheat oven to 350 degrees. Set aside prepared pie shell.
Like mentioned above, a store bought frozen pie crust is a great shortcut for any pie, but if you are just dying to make Homemade Pie Crust check out my fail-proof recipe! Or my All-Butter Pie Crust Recipe.
Make Pie Filling
In a large bowl, whisk corn syrup together with eggs, sugar, brown sugar, butter, and vanilla until smooth. Add pecans to the bottom of the prepared pie shell and top with corn syrup mixture.
Bake + Cool Completely
Bake 50-60 minutes in the lower two thirds of the oven until pie has set. Cool completely before cutting and serving.
Best served cooled and can be topped with vanilla ice cream or whipped cream.
Pie can be a little tricky to make, and although this pecan pie recipe is super easy, some helpful tips wouldn’t hurt.
- Brown Pie Crust. If you see your pie crust getting a little too brown while baking, take the whole pie out of the oven and cover with foil.
- Is it done? To tell whether or not your pie is done, check the internal temperature with an instant-read thermometer. If it reads 200 degrees or more, your pie is done. Don’t have a thermometer? Press the center of the pie lightly with the back of a spoon. If it springs back it’s done!
Storing Pecan Pie
This Pecan Pie can last in the fridge for 3-4 days in an airtight container. This can either just be a well plastic wrapped pie dish or Tupperware.
Even though this pie is usually eaten warm, it still tastes great cooled off. Or if you want to reheat it, throw it in the microwave in thirty-second intervals until warm.
This Pecan Pie is a good one to make ahead because it tastes best when completely cooled. Make this recipe a day or two ahead of time and refrigerate. You can either serve cold or take it out of the fridge and let it rise to room temperature.
Can I Freeze This Pecan Pie Recipe?
Yes! This is the best Pecan Pie Recipe because it freezes really well and makes for great Thanksgiving prep work.
To Freeze – Wrap the pie tightly with aluminum foil or plastic freezer wrap, and place in a heavy-duty freezer bag for extra cautionary measures. You don’t want a pie with freezer burn! Pecan Pie can be frozen for up to two months.
To Reheat – Simply thaw in the fridge overnight then put it on your counter to bring it to room temperature. If you want a warmer pie, reheat in the microwave in thirty-second intervals until warm but not hot and melty.
More Fall Pies to Try and Love!
- Homemade Pumpkin Pie Recipe
- Whipped Brown Sugar Pecan Pie
- Cranberry Fluff Pie
- Pumpkin Cream Pie
- Perfect Sweet Potato Pie
- Buttery Apple Pie Recipe
The printable recipe card is below. Be sure to save, print, pin, or share this recipe for later. You are going to want this Pecan Pie Recipe this holiday season! Happy baking, friends! 🙂
Pecan Pie Recipe
- Preheat oven to 350 degrees.
- In a large bowl, whisk corn syrup together with eggs, sugar, brown sugar, butter and vanilla until smooth.
- Add pecans to the bottom of the prepared pie shell and top with karo syrup mixture.
- Bake 50-60 minutes in the lower 2/3rds of the oven until pie has set. Cool completely before cutting and serving.