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!
This recipe is one of the first I made when learning how to make pie, over 35 years ago. When we were first married, we used to go to Marie Callendar’s on Foothill drive in SLC. My pie of choice was always pecan with a bit of whipped cream on top. I loved being able to order a piece of pie with flaky crust any time of the year! Once I learned how easy it is was to make pecan pie at home, it was difficult to hand over 3-4 of our hard earned dollars (as students) for a slice of pie!
Whenever people ask me what pie is the best pie to make as a beginner? I give 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!
Pecans are high in nutrients and contain several nutrients with positive health benefits. This article is a good resource for reading more about the benefits of eating pecans. Is pecan pie healthy? The answer to this question is sadly, no. But in moderation, all things pie are good for the soul!
Making this 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 this amazing pie! This 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 (light or dark) 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 in a mixer. 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.
- Bake on bottom shelf of the oven.
- Recipe for our favorite pie crust found here.
- See recipe post for freezing instructions!
10 thoughts on “Simple Pecan Pie”
My neighbor makes a German Chocolate Pecan Pie… It is oh so yummy… She is tight lipped when it comes to her recipe… Do you have one? My Marc-a-Roni would be in Heaven if I made it for him!
I love pecan pie specifically too…..and PIE in general
RitterB, Isnt it funny when someone won't share a recipe!
Try this with about 3/4 cup of coconut added…
If the link doesn't work look up "Rich Chocolate Pecan Pie Emeril" It's on the Food Network site, among other places. Let me know if you try it!
The pie looks wonderful. I hope you had a nice Thanksgiving. And thanks for the tip on the Le Creuset:)
can you substitute dark corn syrup for the light or will this alter the taste?
Anon, dark corn syrup will alter the taste a bit. It has a more intense flavor, more like molasses. And of course, the color will be darker.If you have a choice, I would try the light first. Happy baking!
Do you still make this pecan pie? When you do, do you bake it the night before and let it set overnight?
I make this pie every year! Yes it is best when made the night before and left out on countertop, without covering.
One of our favorites!
Do you need to alter the baking time if cooking on convection bake setting?
Are the pretty pecans on top in addition to the amount in the recipe? Or, are some put aside from the recipe to pit on top? My daughter just made the filling and it smells diviiine!! I want to drink it! 😉