There’s something irresistibly nostalgic about a warm slice of pecan pie. This Easy Pecan Pie recipe captures all the charm of Southern baking — rich caramel filling, toasty pecans, and a buttery, flaky crust — but with a simplified method that anyone can master. It’s perfect for the holidays, Sunday dinners, or whenever you crave a taste of home. I once tried this recipe using maple syrup instead of corn syrup, and it gave the pie an extra layer of sweetness with a subtle hint of woodsy flavor. Whether you’re a seasoned baker or a beginner, this version ensures you’ll have a perfect pie every time.
Why You’ll Love This Recipe
This Easy Pecan Pie combines simplicity with elegance. With minimal ingredients and a quick prep time, it’s an ideal dessert that delivers maximum flavor. The sweet, gooey filling contrasts beautifully with the crunch of roasted pecans, while the buttery crust ties everything together. It’s one of those recipes that never fails to impress, no matter the occasion.
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Easy Pecan Pie – A Classic Southern Dessert Made Simple
- Total Time: 1 hr 5 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich and buttery Southern classic, this Easy Pecan Pie features a gooey caramel-like filling loaded with toasted pecans, all baked in a flaky pie crust. Perfect for holidays or any time you crave a comforting dessert.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves
Instructions
- Preheat the oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and set aside.
- In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
- Stir in the pecan halves until evenly coated.
- Pour the mixture into the prepared pie crust, spreading the pecans evenly.
- Bake for 50–60 minutes, or until the filling is set and slightly puffed in the center.
- Cool completely on a wire rack before slicing and serving.
Notes
- For extra flavor, lightly toast the pecans before adding them to the filling.
- If the crust browns too quickly, cover the edges with foil halfway through baking.
- Serve with whipped cream or vanilla ice cream for a decadent touch.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie crust: Use a homemade or store-bought pie crust. A buttery, flaky crust provides the perfect foundation for the rich filling.
Pecans: The stars of the show. Use fresh, high-quality pecans and toast them lightly for extra flavor and crunch.
Corn syrup: Traditional in pecan pie, it creates that classic gooey, caramel-like texture. You can substitute with maple syrup or honey for a twist.
Brown sugar: Adds deep molasses flavor and enhances the caramel notes of the filling.
Eggs: Bind the filling together and give the pie its smooth, custard-like consistency.
Butter: Adds richness and helps create that glossy, silky filling texture.
Vanilla extract: Elevates the sweetness and adds warmth to the overall flavor profile.
Salt: A small pinch balances the sweetness and brings out the nutty flavor of the pecans.
Directions
Preheat your oven to 180°C (350°F). If you’re using a store-bought crust, place it in a 9-inch pie dish and crimp the edges neatly. Set aside.
In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until well combined. Stir in the pecans until they’re evenly coated with the sweet mixture.
Pour the filling into the prepared crust, spreading the pecans evenly. Place the pie on the middle rack of your oven and bake for 50–60 minutes, or until the center is set and the top is golden brown. If the crust starts browning too quickly, cover the edges with foil.
Let the pie cool completely before slicing — this allows the filling to set properly. Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 8 slices.
Preparation time: 10 minutes
Cooking time: 55 minutes
Total time: About 1 hour and 5 minutes
Storage/reheating
Store leftover pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm individual slices in the oven at 160°C (325°F) for about 10 minutes. Avoid microwaving as it may make the crust soggy. You can also freeze the baked pie for up to 2 months; thaw overnight in the fridge before serving.
Variations and Customizations
Chocolate Pecan Pie: Add a handful of chocolate chips to the filling for a rich twist.
Maple Pecan Pie: Substitute corn syrup with maple syrup for a deep, aromatic sweetness.
Bourbon Pecan Pie: A splash of bourbon adds warmth and complexity to the flavor.
Mini Pecan Pies: Bake individual pies in muffin tins for parties or gifts.
Gluten-Free Version: Use a gluten-free pie crust for those with dietary restrictions.
Salted Caramel Pecan Pie: Drizzle caramel sauce over the top and sprinkle with sea salt before serving.
Brown Butter Pecan Pie: Brown the butter before adding it to the filling for a nutty depth of flavor.
Honey Pecan Pie: Replace corn syrup with honey for a more floral sweetness.
Toasted Coconut Pecan Pie: Add shredded coconut to the filling for tropical flair.
Nut Mix Pie: Combine pecans with walnuts or almonds for a crunchy variety.
FAQs
Can I make this pie without corn syrup?
Yes, maple syrup or honey can be used as substitutes for corn syrup.
Should I pre-bake the pie crust?
Not necessary for this recipe, as the filling bakes long enough to cook the crust thoroughly.
How do I know when the pie is done?
The center should be set but slightly jiggly; it will firm up as it cools.
Can I use a frozen pie crust?
Yes, just thaw it slightly before adding the filling.
How do I prevent the crust from burning?
Cover the edges with foil halfway through baking.
Can I make this pie ahead of time?
Absolutely, it tastes even better the next day as the flavors meld together.
Can I use dark corn syrup instead of light?
Yes, dark corn syrup gives a deeper, richer flavor.
What can I serve with pecan pie?
Whipped cream, vanilla ice cream, or even a drizzle of caramel sauce are great options.
Can I make it without eggs?
Eggs are essential for binding, but you can try a flaxseed egg alternative for a vegan version.
How do I store leftovers?
Keep them covered at room temperature or refrigerated, depending on your preference.
Conclusion
Easy Pecan Pie is proof that classic desserts don’t need to be complicated. With its rich, caramelized filling, buttery crust, and crunchy pecans, it’s the perfect blend of simplicity and indulgence. Whether served warm with ice cream or enjoyed cold the next day, this pie never fails to impress. It’s a timeless Southern favorite that belongs on every dessert table.
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