No corn syrup, no fuss. This easy pecan pie recipe will be your go-to dessert all holiday season long. With just pecans, pie crust, and a few pantry staples, it bakes up rich, gooey, and sliceable in four simple steps.
- The flavor of this pecan pie recipe is rich and buttery with a sweet, caramel-like filling.
- Made without corn syrup, butter and brown sugar create a natural caramel flavor.
- The filling comes together quickly, it’s easy to make and the ratio is perfect for a sweet pie that’s not too heavy.
- Since the pecans are chopped, it’s easy to prepare and you get toasted pecans in every bite.
Ingredient Tips
- Pecans: You can buy pre-chopped pecans to save time.
- Quick tip: My shortcut to chop nuts quickly is to place them into a freezer bag and tap them with the flat side of a meat tenderizer for less mess and quicker chopping.
- Filling: Skip the corn syrup. This rich filling comes together with eggs, butter, two sugars, a little flour, milk, and a splash of vanilla. No cooking ahead, just mix and pour.
- Crust: Use a pre-made crust to keep it quick and easy. If you prefer homemade, make your own pie crust and freeze half for a future pumpkin pie.
Variations
- Stir in some bourbon or rum extract for a Southern-inspired pecan pie.
- Add a handful of chocolate chips, butterscotch morsels, or chopped caramels in Step 2 for a fun flavor twist.
- Bump up the flavor with a sprinkle of cinnamon sugar or pumpkin spice.
How to Make Pecan Pie
- Combine the filling ingredients (full recipe below).
- Pour the mixture into an unbaked pie crust.
- Bake and let cool completely before serving.
Quick Tips
- Recommended Tools: A pie crust shield (or aluminum foil) prevents the delicate edges from browning too quickly.
- Time-Saving Tip: Save time on Thanksgiving and make a few days ahead or freeze until ready to serve.
How To Store
- Keep leftover pecan pie covered at room temperature for up to 4 days.
- Freeze a whole pecan pie once it’s fully cooled, or cut it into slices and freeze them individually. Wrap in plastic for up to 2 months and thaw in the fridge.
- Enjoy slices cold or reheated in the oven or microwave.
Perfect Holiday Pie Recipes
Did you make this Pecan Pie? Leave a rating and comment below!
-
Preheat oven to 400°F
-
Whisk eggs in a large bowl and stir in butter. Add chopped pecans, brown sugar, granulated sugar, flour, milk, vanilla, and salt, and stir well until combined.
-
Pour into the prepared pie shell and cover edges of pie crust with a pie shield or tinfoil to prevent them from over browning.
-
Bake at 400°F for 15 minutes, reduce heat to 350°, and bake for an additional 35 minutes. Cool completely.
- If desired, toast the pecans before baking. Place them in a dry pan and cook over medium heat, stirring until fragrant. This makes them extra crunchy and flavorful.
- Pecan pie is done baking if it’s a bit wiggly but not wet. It should be slightly set, but a bit of movement is ok, it’ll set more as it cools.
- Store leftover pecan pie in the refrigerator for up to 4 days. Cover with plastic wrap & foil and freeze for up to 2 months.
Calories: 468 | Carbohydrates: 47g | Protein: 5g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 275mg | Potassium: 151mg | Fiber: 2g | Sugar: 34g | Vitamin A: 427IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Party Food, Pie
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
