This traditional pecan pie recipe is simple and delicious, with a flaky crust holding a perfectly balanced sweet, nutty filling.

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Easy Pie (one bowl + a spatula or whisk)
A pecan pie with its luxe, buttery filling is probably the easiest dessert you can make because there's no nee to drag out your electric mixer.
Combine all the ingredients in one large mixing bowl with a whisk or a spatula.
Pour into a pie shell and bake.
Want the flavor of pecan pie as a candy bark?
If you are looking for more pie recipes, see Pumpkin Pie with Sweetened Condensed Milk, Pumpkin Pie with Cream Cheese, Traditional Pumpkin Pie, Espresso Pecan Pie with Dates and Miniature Pecan Tarts. Don't forget reader favorite Key Lime Pie!
Pie Ingredients
- Light or dark corn syrup
- Butter
- Granulated sugar
- Vanilla extract
- Eggs
- Pecans, toasted and chopped
- 1 (9-inch) unbaked or frozen pie crust

See recipe card for ingredient amounts
How to Make This Pecan Pie
Be sure to break eggs one at a time in a separate cup or bowl before adding to the mixture to be sure eggs are fresh. (You don't want to add a bad egg to a bowl of ingredients).
Preheat oven to 350°F.
Toast pecans for 5 to 7 minutes, stirring occasionally.
Remove and let cool. Then chop roughly using a knife or smash using a meat mallet into pieces about the size of black beans or slightly larger.
Meanwhile mix pie filling in a large mixing bowl.
Start by adding eggs, one a time, to bowl. Whisk for a minute.
Make sure yolks are broken and the yolks and whites are combined.
Add corn syrup, granulated sugar, vanilla extract and melted butter to the mixing bowl. Stir until mixture is homogenous.
Pour pecans into the pie filling and stir.
Put the pie filling into the crust.
Bake at 350°F for 50 to 60 minutes.
Let cool on counter for two hours then cover and refrigerate.



How to Tell When Pecan Pie is Done

This pie should be slightly darker once finished baking.
The center of the pie should still jiggle a bit.
You can stick a knife in the middle of the pie, if the knife comes out clean, it's done baking.
Or, be sure and use a digital cooking thermometer. The pecan pie should reach an internal temperature of at least 200°F when done baking.
What can go wrong?
Don't overbake a pecan pie. Depending on how overbaked it is, the pie could be impossible to eat.
Pecan pie contains a fair amount of sugar, which can be sticky and hard once overbaked.
But, also don't underbake it or the filling won't set, which will be ick.
Storage and Making Ahead
You can make this pie ahead two to three days ahead just be sure to refrigerate it and wrap it carefully once cooled.
If you're not going to eat it within two to four days, freeze the pie, well-wrapped, for one to two months, according to the University of Iowa extension.
Pecan pie will stay safe frozen beyond two months if the freezer temperature stay below zero degrees.
Iowa State is a great resource for storage of pies.
Do you have to refrigerate pecan pie?
Yes, because pecan pie contains eggs, the U.S.D.A. recommends refrigerating once the pie is at room temperature.
This dessert will last up to three days in the refrigerator.
Be sure to cover the dessert with so it doesn't dry out.
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Recipe
Pecan Pie Recipe

This traditional pecan pie recipe with Karo syrup is simple and delicious, with a flaky crust holding a perfectly balanced sweet, nutty filling.
Ingredients
- 1 cup light or dark corn syrup
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1-½ cups (6 ounces) pecans, chopped and toasted (see instructions)
- 1 (9-inch) unbaked OR frozen deep-dish pie crust
Instructions
Preheat oven to 350°F.
Toast pecans at 350°F for 6 to 7 minutes on a parchment lined baking sheet.
Let cool and then chop roughly. Toasting optional, I prefer.
Mix corn syrup, eggs, sugar, butter and vanilla using a whisk or spatula.
Stir in pecans.
Pour filling into pie crust or frozen pie crust.
Place pie on parchment linedcookie sheet on the center rack of oven and bake for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack
Refrigerate after cooling.
Notes
If you're not comfortable chopping pecans, put them in a resealable bag and pound them with a meat mallet.
Recommended Products
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
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KLS Signature Whole Pecan Halves 2 LB Bulk Saving
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WÜSTHOF Classic 4.5" Utility Knife, Black
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Pyrex 2-Piece Glass Pie Plate Set, 9.5-Inch Pie Dish, Glass Baking Dish, Dishwashwer, Microwave, Freezer and Pre-Heated Oven Safe
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Pro Dough Pastry Scraper/Cutter/Chopper Stainless Steel Mirror Polished with Measuring Scale Multipurpose- Cake, Pizza Cutter - Pastry Bread Separator Scale Knife (1)
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 399Total Fat 13gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 7gCholesterol 77mgSodium 213mgCarbohydrates 70gFiber 1gSugar 57gProtein 4g
This nutritional information is an estimate. I am not a registered dietician or nutritionist.
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