Here’s an easy to make, classic Pecan Pie recipe with a rich filling topped with plenty of whole pecans. It’s the perfect pie for Thanksgiving.
Pecan Pie
This is a pecan pie recipe worthy of making for any and every occasion. It’s a super simple, perfect, classic pecan pie. The filling is amazing. Be careful though- you’ll want to dig in with a spoon and eat it all! If you love pecans, you will most definitely love my maple pecan bars too!
🛒 Ingredients needed:
- eggs
- dark corn syrup
- unsalted butter
- vanilla extract
- salt
- ground cinnamon
- pie crust
- whole pecans
✏️ How to make Pecan Pie:
*The complete, printable recipe is in the recipe card at the end of this post.
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Preheat oven to 375℉. Spray a 9-inch pie pan with nonstick spray.
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In a large bowl, whisk together the eggs and corn syrup. Add the melted butter, vanilla, salt, cinnamon and whisk to combine. Set aside.
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Set the pie crust in the pan. Press the dough gently into the pan. Crimp the edges. Place the pie pan in the freezer for 10 minutes.
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Pour the filling into the frozen pie crust. Then arrange the pecans on the pie filling in a decorative manner.
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Bake for 45 to 50 minutes, until the center is set and not jiggly.
➡️ Recipe Tips:
- My favorite pie crust is Ree Drummond’s recipe for Perfect Pie Crust. It’s easy to make. But you can always use a store-bought pie crust too.
- Let the pie cool for at least one hour before serving.
- If the edges of the pie are browning too quickly, gently cover the pie, or use a pie crust shield so the outer crust doesn’t get too dark.
✔️ How to make ahead and store:
Pecan Pie is best served the day it is made. It can be covered with plastic wrap and refrigerated for up to 3 days. It can also be frozen for up to 1 month.
❤️ Why I Love This Recipe:
- I love a good, classic Thanksgiving pie, and pecans are my favorite.
- The filling for this pie is to-die-for!!
- It’s nice to have an alternative to cream pies and fruit pies that is also super delicious.
Favorite Pie Recipes:
- Classic Double Crust Apple Pie
- Hoosier Pie
- Kentucky Derby Pie
- Coconut Custard Pie
- Chocolate Cream Pie
Pecan Pie
Ingredients
- 3 large eggs
- 1 cup dark corn syrup
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- One unbaked pie crust
- 2 cups pecans
Instructions
- Preheat oven to 375℉. Spray a 9-inch pie pan with nonstick spray.
- In a large bowl, whisk together the eggs and corn syrup. Add the melted butter, vanilla, salt, cinnamon and whisk to combine. Set aside.
- Set the pie crust in the pan. Press the dough gently into the pan. Crimp the edges. Place the pie pan in the freezer for 10 minutes.
- Pour the filling into the frozen pie crust. Then arrange the pecans on the pie filling in a decorative manner.
- Bake for 45 to 50 minutes, until the center is set and not jiggly. Cool at room temperature for at least 1 hour before serving.
Notes
- Try Ree Drummond's recipe for Perfect Pie Crust (it really is perfect).
- This pie is best served the day it is made. It can be covered with plastic wrap and refrigerated for up to 3 days (or frozen for up to 1 month).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
