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This easy pecan pie recipe is a classic Southern dessert. Sweet and salty pecan filling in a flaky pie crust makes this a family favorite for Thanksgiving, Christmas, and all year!
Looking for more pies for your Thanksgiving dessert table? I think you’ll also love my sweet potato pie, apple pie, and coconut cream pie!
This homemade pecan pie recipe comes from family recipes passed down from my husband’s grandmother and my own grandmother. It is so quick and easy to make that I remember my grandmother letting me help her make it when I was a child. I think once you try it, you’ll see why it is a must-make dessert recipe in my family.
Easy Homemade Pecan Pie
This pecan pie recipe is such an easy pie recipe that I turn to it not only during the holidays. It is quick and easy, can be mixed together in a single mixing bowl (no mixer required!), and has such incredible flavor and texture!
What We Love About this Recipe
- Flavor and Texture. Nutty pecans in a rich, buttery, caramel-like pie filling sit inside a perfect, flaky homemade pie crust. Yum!
- Simple Ingredients. With only seven ingredients in this pie filling, which include salt and vanilla extract, it’s easy to enjoy the pie’s simple, buttery, nutty goodness.
- Easy recipe. This recipe comes together quickly and easily. Stir the pecan pie filling together in a mixing bowl and pour into the pie crust and bake.
What is Pecan Pie?
Pecan Pie is classic old-fashioned Southern baking at its best. It is made with simple ingredients, including pecans, butter, sugar, and eggs.
This easy recipe is a great pie recipe for beginning bakers as well as the most skilled cooks!
How to Make Southern Pecan Pie
Making this pecan pie is so easy. You simply mix together your sugar, eggs, syrup (corn or maple), melted butter, vanilla extract, salt, and pecans.
Then, pour your pecan pie filling into an unbaked pie crust. I prefer to use my homemade pie crust for the flavor and flaky texture, but in a pinch, you can also use your favorite store-bought pie crust.
Notes about the Ingredients for Pecan Pie
- Granulated Sugar – I use a bit less sugar than the original recipe has, but with the syrup, the pie filling is sweet enough.
- Eggs – I use large eggs that I have allowed to reach room temperature for about 30 minutes. The room-temperature eggs blend more smoothly into the other ingredients in the pie filling. The eggs help hold the filling together and give it structure.
- Light Corn Syrup or Maple Syrup – You can use either one. The corn syrup is more neutral in flavor. Maple syrup gives the pie a distinct maple flavor that I find delicious. Our grandmothers’ recipes used corn syrup, but I love the flavor that all-natural maple syrup gives to this pie.
- Melted Butter – Get butter to just-melted, not boiling, so it won’t affect the eggs in the mixture.
- Vanilla extract – I use my homemade vanilla extract, but you can also use another pure vanilla extract.
- Salt – The bit of salt enhances the sweetness and the nutty pecans.
- Pecans – Use pecan halves or pieces based on what is available and your preference.
Serve with vanilla ice cream, whipped cream, or plain. It is delicious any way that you serve it!
How to Tell if Pecan Pie is Done
Internal Temperature – The center of the pie should register 200º F when checked with an instant-read thermometer.
Slightly Springy in Center – If you touch the center of the pie, it should slightly spring back to the touch. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven and not overbaked or underbaked.
Note: It will continue to become more firm once removed from the oven and cools.
How to Store and Freeze Pecan Pie
To Store. Prepare the pecan pie and allow it to cool. Store it covered in the refrigerator for 3 to 4 days.
To freeze. Prepare the pecan pie and allow it to cool. Wrap the pie plate entirely in foil and place it into a freezer-safe zip-top bag. Freeze for up to 3 months.
To serve. Thaw the pie in the refrigerator overnight, then slice and serve as normal. It’s delicious cold from the refrigerator, but you can reheat it if you wish.
Should You Toast the Pecans?
No, there is no need, and I recommend that you do not toast the pecans! That is what makes this recipe such an easy pie recipe! As the pie bakes, the pecans rise through the filling and form a crispy, glistening, nutty topping for the pie. I’ve found that the pecans taste overcooked if toasted before making the pie.
How Do I Keep Edges from Over Browning?
You may place a loosely tented piece of foil over the top for the last few minutes of baking to prevent the edges of the crust from becoming too brown.
Does Pecan Pie Need to Be Refrigerated?
Yes. According to the USDA, the pie needs to be refrigerated for food safety because of the eggs in the recipe. Do not leave it out for over 2 hours without refrigerating it.
You may also enjoy our Pecan Pie Bars or Pecan Chewies if you love pecans as my family does! Delicious!
More Favorite Southern Desserts
Here’s my family’s easy Pecan Pie Recipe. It indeed makes the BEST Pecan Pie! I sure hope you love it as much as we do!
Best Pecan Pie Recipe
- Instant Read Thermometer optional
- ½ cup granulated sugar
- 3 large eggs
- 1 cup light corn syrup or maple syrup
- ½ cup butter melted
- 1 teaspoon vanilla extract
- pinch salt
- 1 cup pecan halves or pieces
- 1 unbaked pie crust
- Preheat oven to 350º F.
- Add granulated sugar and eggs to a large bowl. Whisk together until well-combined. Add in syrup (corn or maple), melted butter, vanilla, and salt. Stir in pecan halves and pour into the unbaked pie crust.
- Place in oven and bake 45 minutes to 1 hour, depending on your oven. A piece of foil may be placed over the top for the last few minutes of baking to prevent the edges of the crust from becoming over-brown.
How to Store and Freeze Pecan PieTo Store. Prepare the pecan pie and allow it to cool. Store it covered in the refrigerator for 3 to 4 days. To freeze. Prepare the pecan pie and allow it to cool. Wrap the pie plate in foil and place it into a freezer-safe zip-top bag. Freeze for up to 3 months. To serve. Thaw the pie in the refrigerator overnight, then slice and serve as normal. It’s delicious cold from the refrigerator, but you can reheat it if you wish.
How to Tell if Pecan Pie is DoneInternal Temperature – The center of the pie should register 200º F when checked with an instant-read thermometer. Slightly Springy in Center – If you touch the center of the pie, it should slightly spring back to the touch. The more you make it, the more you’ll have an eye for when it is just right to remove from the oven and not overbaked or underbaked.
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Never had much luck with pecan the middle has been real runny you gave me a answer for what I have been doing wrong got to try it with my thermometer thank you for the advice
I hope that helps, Betty! xo
Omg, I have been using this recipe for 37 years! My late mother-in-law shared it with ne. It was her mother’s recipe! This is the first time I’ve ever seen anyone else use this recipe, that I hadn’t shared it with!
How neat is that?! Isn’t it amazing? Do you make yours with maple syrup or corn syrup? If you’ve not tried maple syrup in it, try it sometime.
This pecan pie sounds delicious! I was wondering if you thought it would work to use 1/2 cup light corn syrup and 1/2 cup of maple syrup? Our friends in Michigan give us maple syrup every year. It’s not very thick, in fact it is a little runny, but the flavor is awesome!
Judy, I think the pie would be delicious with a half cup of each of the light corn syrup and the maple syrup. I think the maple syrup gives the pie an amazing flavor. Hope you enjoy!
I made it with maple syrup. This might be the easiest pie I have ever made. Looking forward to eating it again the day after Thanksgiving when we enjoy everything again left over!
It seems to me that the pie is better the second day so I hope you do enjoy it again today. Thanks, Audrey!