Nothing says comfort quite like a slice of homemade pecan pie. Rich, buttery, and perfectly sweet, this classic dessert is a Southern favorite that never fails to impress.
This Easy Pecan Pie keeps things simple — no fancy steps or special tools required. With just sugar, eggs, butter, corn syrup, vanilla, and pecans, you’ll create a dessert that’s pure comfort in every bite. The filling bakes into a gooey, caramel-like custard topped with perfectly toasted pecans — all nestled in a flaky, buttery crust.
Perfect for Thanksgiving, Christmas, or any Sunday dinner, this pie will have your family asking for seconds (and the recipe!).
Why You’ll Love This Easy Pecan Pie
- Simple ingredients: Just pantry staples — no complicated steps.
- Rich and gooey: That perfect caramel-like texture you crave.
- Flaky crust: Use store-bought or homemade — both work great.
- Make-ahead friendly: Perfect for holidays or gatherings.
- Timeless favorite: Classic Southern flavor that never goes out of style.
Why You Should Try This Recipe
This pie delivers everything you love about a traditional pecan pie without any hassle. You’ll only need one bowl, one crust, and one hour — no pre-cooking, no stress. The buttery-sweet filling caramelizes as it bakes, creating a glossy top with crunchy pecans and a luscious interior that melts in your mouth.
Whether you’re new to baking or a seasoned pro, this recipe guarantees perfect results every time.
Ingredients You’ll Need
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons butter, melted
- 1 cup corn syrup (light or dark — your choice)
- 1 teaspoon vanilla extract
- 1 deep frozen pie crust (9-inch)
- 6.5 oz pecan halves or pieces
How to Make Easy Pecan Pie (Step-by-Step)
Step 1: Preheat your oven
Set your oven to 350°F (175°C).
Step 2: Mix the filling
In a large mixing bowl, whisk together sugar, eggs, melted butter, corn syrup, and vanilla until smooth and well combined.
Step 3: Add the pecans
Stir in the pecan halves or pieces until evenly coated in the mixture.
Step 4: Pour into crust
Pour the filling into the frozen pie crust, spreading the pecans evenly across the top.
Step 5: Bake the pie
Bake in the preheated oven for 1 hour, or until the filling is set and the top is golden brown. (The center should jiggle slightly but not be runny.)
Step 6: Cool completely
Let the pie cool on a wire rack for at least 2 hours before slicing. The filling will continue to set as it cools — don’t rush this step!
Step 7: Serve and enjoy
Slice, serve, and enjoy warm or at room temperature. Add whipped cream or vanilla ice cream for an extra indulgence.
Tips for the Best Pecan Pie
- Use room temperature eggs for a smoother filling.
- Don’t overmix the filling — just whisk until combined.
- Shield the crust edges with foil halfway through baking to prevent over-browning.
- Use dark corn syrup for a richer, deeper caramel flavor.
- Let it cool completely before slicing — the filling sets as it cools.
- Toast the pecans lightly for extra flavor before mixing.
- Check doneness — the pie should jiggle slightly in the center but not slosh.
- Bake on the lower oven rack for even crust browning.
- Use quality vanilla extract for the best flavor.
- Make it ahead — it tastes even better the next day!
Variations & Substitutions
- Chocolate Pecan Pie: Add ½ cup of chocolate chips to the filling.
- Bourbon Pecan Pie: Stir in 1 tablespoon bourbon for depth and warmth.
- Maple Pecan Pie: Replace part of the corn syrup with pure maple syrup.
- Salted Caramel Pecan Pie: Drizzle salted caramel over the cooled pie.
- Nut Mix: Use a combination of pecans, walnuts, and almonds.
- Mini Pecan Pies: Bake in a muffin tin for individual portions.
- Crustless Pecan Pie: Skip the crust for a gluten-free version.
- Honey Pecan Pie: Substitute some corn syrup with honey for floral sweetness.
- Spiced Pecan Pie: Add a pinch of cinnamon or nutmeg to the filling.
- Vegan Version: Use flax eggs and vegan butter.
What to Serve With Pecan Pie
- A scoop of vanilla ice cream
- Freshly whipped cream
- A drizzle of caramel or chocolate sauce
- A mug of hot coffee or spiced chai
- Fresh berries for a fruity contrast
Storage & Reheating Tips
To Store:
Cover tightly with foil or plastic wrap and refrigerate for up to 4 days.
To Freeze:
Wrap cooled pie tightly in plastic and foil; freeze for up to 3 months. Thaw in the fridge overnight before serving.
To Reheat:
Warm slices in the microwave for 10–15 seconds or in a 300°F oven for 10 minutes.
Recipe FAQs
Can I use light corn syrup instead of dark?
Yes! Light gives a milder flavor, while dark adds richness and color.
Why is my pie runny?
It wasn’t baked long enough — extend the baking time by 5–10 minutes until set.
Can I use homemade crust?
Absolutely. Just pre-bake it for 10 minutes to prevent sogginess.
Can I make this pie ahead?
Yes — it’s even better the next day once the flavors meld.
Do I need to refrigerate pecan pie?
Yes, once cooled, store it in the refrigerator for freshness.
Can I use maple syrup instead of corn syrup?
Yes, but the texture will be slightly softer and less sticky.
How do I know when it’s done?
The center should be slightly wobbly but firm around the edges.
Can I use chopped pecans?
Yes! Chopped or halves both work beautifully.
Can I skip the butter?
No — it adds essential richness and flavor.
What makes pecan pie so gooey?
The perfect balance of eggs, sugar, and corn syrup caramelizing together.
Final Thoughts
This Easy Pecan Pie is a timeless dessert that proves simple really is best. With its glossy, caramel-like filling and crisp toasted pecans, it’s the perfect finish to any meal.
Serve it warm with ice cream for extra indulgence, or enjoy a chilled slice for a sweet Southern treat that never disappoints. Once you try this foolproof version, you’ll never go back to store-bought again.