Simple Pecan Pie is a classic holiday favorite! This easy homemade classic pie recipe is one I’ve been making for over 35 years. The filling is truly the best pecan pie filling ever!
Nothing could be easier than making a pecan pie. Whenever people ask me what pie is the best pie to make as a beginner? I give them three suggestions: Tollhouse Pie, Fudge Brownie Pie and this recipe for Simple Pecan Pie. Pecan pie is so easy to make, your 8 year old can help you make it!
Making pecan pie involves mixing butter, sugar, corn syrup, eggs, vanilla and salt together. Next comes pouring the ingredients into an unbaked pie shell (homemade or store bought), and stirring in the nuts. And finally, baking for an hour. That’s it! Mix, pour and bake. I like to arrange pecan halves on top for a pretty presentation, but it’s not necessary!
Nothing matches the rich filling of a pecan pie! This pecan pie recipe is full of pecans in every bite and a decadent caramelized filling. I also love the way our favorite pecan pie freezes. It can be made ahead for a busy holiday. Simply make and bake as directed. When completely cool, cover in plastic wrap. I like to place a sheet of parchment over the top of the pie so the parchment collects any condensation.
When ready to serve, take out of freezer ( I take the wrap off from freezer and rewrap with new) and let thaw in refrigerator for 24 hours. Remove and let come to room temperature before serving. It seriously tastes as good as the day it was baked!
Simple Pecan Pie
- 1 unbaked 9" pie crust *see recipe notes for link
- 1/3 cup unsalted butter
- 1/2 cup brown sugar firmly packed
- 1 cup light corn syrup
- 3 eggs beaten well
- 1 teaspoon vanilla
- dash salt
- 1 1/2-2 cups pecan halves
Cream butter. Gradually add sugar. Mix in light corn syrup, eggs, vanilla and salt. Blend well.
Stir in nuts, or pour filling in 9" pie shell and arrange pecans on top of corn syrup mixture.
Bake at 350 degrees for about 1 hour or until filling is set.
- If pie begins to brown too much, cover with foil tent.
- Bake on bottom shelf of the oven.
- Recipe for our favorite pie crust found here.
- See recipe post for freezing instructions.