Easy Pecan Pie
This Easy Pecan Pie features a flaky buttery crust filled with a rich, gooey brown sugar and corn syrup filling loaded with crunchy pecan halves. It's a classic Southern dessert that's perfect for Thanksgiving, Christmas, and any special occasion.
Servings: 8 Slices
Calories: 560kcal
Ingredients
- Pie
- 1 unbaked 9-inch pie crust
- 1½ cups pecan halves
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- ¼ cup unsalted butter melted
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie plate and crimp the edges.
- Spread the pecan halves evenly over the bottom of the pie crust.
- In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, flour, and salt until smooth.
- Carefully pour the filling over the pecans, making sure they are evenly covered.
- Bake for 50–60 minutes, or until the filling is mostly set and the center jiggles slightly when gently shaken.
- If the crust begins to brown too quickly, loosely cover the edges with foil during the last 20 minutes of baking.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
- Serve plain or with whipped cream or vanilla ice cream.
Notes
- Toast the pecans for 5–7 minutes before baking for deeper flavor.
- Do not overbake; the filling will continue to set as it cools.
- Allow the pie to cool completely for clean slices.
- Use room-temperature eggs for a smoother filling.
- Store leftovers covered in the refrigerator.
Nutrition (Per Serving)
- Calories: 560 kcal
- Carbohydrates: 62g
- Protein: 7g
- Fat: 33g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 240mg
- Potassium: 185mg
- Fiber: 3g
- Sugar: 46g
- Calcium: 45mg
- Iron: 2mg