Delicious Easy Pecan Pie

Nothing better than a delicious Pecan Pie during the fall. This pie is something the whole family loves! Goes faster than the Pumpkin Pie that’s for sure. Heat up a piece with some vanilla ice cream or whipped cream…mmmmm so good!

Ingredients for Pecan Pie:

Note: I always add extra eggs for additional moisture (recipe only calls for 2, but I add 3)

1 - 9 Inch Pie crust – I prefer the Pillsbury pie crusts (box of two in the refrigerated section) 
1 ½ Cups of Pecans
3 Large eggs
1 Cup white sugar
¾ Cup Dark Karo Syrup
3 Tablespoons butter, melted
2 Teaspoon Pure Vanilla

Preheat the oven and prepare a cookie sheet:

Preparation 10 minutes

Preheat the oven to 350 F
Evenly spread the pecans on a cookie sheet
Bake 8-10 minutes to toast (enhances the flavor of the pecans) Don’t leave them in to long or they will burn!
Pull pecans out of the oven let cool while preparing ingredients

Prepare Pecan Pie batter:

Preparation 5 minutes

In a large mixing bowl mix eggs,sugar, Karo syrup, melted butter, Vanilla
Chop up the pecans so you have large pieces (I leave a handful of the whole toasted pecans to place over the top for looks)
Stir in all the pecans except your full pecans

Flatten one of your pie crusts and sprinkle a little flour on both’s sides prior to gently into your pie plate

Pour batter into pie crust
Sprinkle your handful of pecans over the top of the batter

Bake Pecan Pie:

Bake time: 50-60 Minutes

I usually only bake one pie at a time set on the middle rack
Bake for 20 minutes
Cover with aluminum foil to prevent excess browning of the top
Bake for 30-40 Minutes
For even baking, I recommend that you rotate the pie 1 or 2 times during baking
Stick a toothpick or butter knife into the middle of the pie (Pie is done when the toothpick or knife comes out clean)
When pie is complete, pull out of the oven and let cool on a cooling rack for 2 hours

Order of Operations:

Preheat oven to 350 F and prepare cookie sheet with pecans in a flat layer
Gather ingredients
Mix all ingredients well except for pecans
Throw in the pecans and stir until just mixed
Pour into pie crust
Bake for 20 minutes
Cover pie with aluminum foil
Bake for 30-40 more minutes
Let pie cool on rack for 2 hours

Important information for you:

If you need to do 2 pies at one time, double the recipe and split between two pie crusts

Pie crusts come in prepacked set of two so that helps!

Plan ahead for your dinner, make the pie(s) a day in advance to help organize your meal

Remember that the pie will continue to cook for a few minutes after you pull it out of the oven. When I check the pie to see if it is almost done, if there is a little bit off pie filling when I pull the toothpick out, I will pull out the pie and let it finish cooking on the cooling rack. This helps to avoid overcooked pies!

2 thoughts on “Delicious Easy Pecan Pie”

  1. Hey Elizabeth! I am totally at a loss as to how to dial in a pecan pie so to come upon your post with the detailed description of ingredients and methodology is supremely helpful for me! The tips on rotating the pie and being mindful about the oven temperature for baking are pointers that will prove very solid for me in my efforts! Thanks Elizabeth! Your site and all this deliciousness inspires me to be a better cook for my famjam! You rock!

    1. Thanks Bex! After you try out the recipe let me know if it turns out well for you. I hope this will help you to make the perfect pie because pecan pie is the best!! Take care and thank you for visiting!

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