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!