Why You’ll Love This Recipe
If you love a classic pecan pie, this easy version is sure to be your new go-to. It combines the rich, nutty flavors of pecans with a silky, sweet filling that comes together in just a few simple steps. The use of a frozen pie crust cuts down on prep time, while the blend of corn syrup, butter, and vanilla gives the pie that traditional, irresistible taste. Perfect for any occasion, it’s the no-fuss, crowd-pleasing dessert you’ve been searching for!
Ingredients
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1 cup sugar
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3 eggs
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2 tbsp butter, melted
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1 cup corn syrup (light or dark)
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1 tsp vanilla extract
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1 deep frozen pie crust
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6.5 oz package of pecan pieces or halves
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat your oven to 350°F (175°C).
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In a mixing bowl, beat the eggs until smooth.
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Add sugar, melted butter, corn syrup, and vanilla extract. Mix until everything is well combined.
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Place the frozen pie crust on a baking sheet to catch any drips during baking.
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Evenly spread the pecans in the bottom of the pie crust.
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Pour the egg mixture over the pecans, ensuring they are covered evenly.
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Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. A slight jiggle in the center is normal.
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Allow the pie to cool completely before slicing to let the filling firm up.
Servings and Timing
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Servings: 8
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Prep time: 10 minutes
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Cook time: 1 hour
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Total time: 1 hour 10 minutes
Variations
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Chocolate Pecan Pie: Add a handful of chocolate chips to the pecan mixture for a sweet twist.
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Bourbon Pecan Pie: For a more complex flavor, add a splash of bourbon to the egg mixture.
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Nut-Free Version: Substitute the pecans with walnuts or hazelnuts for a different flavor.
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Caramel Pecan Pie: Drizzle caramel sauce over the pie before baking for an extra layer of sweetness.
Storage/Reheating
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Room temperature: Store at room temperature for up to 2 days.
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Refrigeration: Keep in the fridge for up to 5 days. Cover tightly to maintain freshness.
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Freezing: Freeze fully cooled pie, wrapped tightly in plastic wrap or foil, for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
1. Can I use a homemade pie crust instead of a frozen one?
Yes! A homemade pie crust will work perfectly and add a more personal touch to the pie.
2. What’s the difference between light and dark corn syrup?
Light corn syrup has a milder flavor, while dark corn syrup has a richer, more robust taste, thanks to the addition of molasses.
3. How do I know when my pecan pie is done baking?
The pie should be golden brown around the edges, and the filling should be set but slightly jiggly in the center. A knife inserted into the center should come out clean.
4. Can I make this pie ahead of time?
Yes, you can make this pie a day or two ahead and store it at room temperature or in the refrigerator until you’re ready to serve.
5. How do I prevent the pie crust from burning?
To prevent over-browning, cover the edges of the pie crust with foil during the first 30 minutes of baking, then remove the foil to allow the rest of the pie to bake.
6. Can I use other nuts in this recipe?
Yes, you can substitute pecans with walnuts, almonds, or a mix of your favorite nuts.
7. Can I add chocolate to this pie?
Definitely! Adding chocolate chips or cocoa powder to the filling will give it a rich, indulgent flavor.
8. Why is my pecan pie so runny?
If the pie filling is too runny, it may need a little more time in the oven. Let it cool completely to allow the filling to set.
9. Can I freeze the pie before baking?
Yes, you can freeze the pie before baking. Just wrap it tightly and bake it straight from the freezer, adding 10-15 extra minutes to the cooking time.
10. How should I serve pecan pie?
Pecan pie can be served warm or at room temperature. It’s also delicious with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Conclusion
This Easy Pecan Pie is the perfect balance of sweet, nutty, and gooey. It’s an ideal dessert for any gathering, from casual family dinners to festive holiday meals. With its simple ingredients and easy preparation, you’ll have a show-stopping pie on the table in no time. Whether you stick with the classic recipe or add your own twist, this pie is sure to become a beloved favorite!
Print
Easy Pecan Pie
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Easy Pecan Pie is a classic Southern dessert made simple with a frozen pie crust, corn syrup, and pecans. It’s gooey, nutty, sweet, and perfect for holidays or any special occasion.
Ingredients
1 cup sugar
3 eggs
2 tbsp butter, melted
1 cup corn syrup (light or dark)
1 tsp vanilla extract
1 deep frozen pie crust
6.5 oz package of pecan pieces or halves
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, beat the eggs until smooth.
- Add sugar, melted butter, corn syrup, and vanilla extract. Mix until combined.
- Place the frozen pie crust on a baking sheet.
- Spread pecans evenly in the pie crust.
- Pour egg mixture over the pecans.
- Bake for 50–60 minutes, until filling is set and crust is golden brown.
- Allow pie to cool completely before slicing.
Notes
For variation, add chocolate chips, bourbon, or caramel for extra flavor.
Store at room temperature for 2 days or in the fridge for up to 5 days.
Freeze cooled pie for up to 2 months, thaw overnight in fridge before serving.
Cover pie edges with foil during first 30 minutes of baking to prevent burning.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 500
- Sugar: 37g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
