Easy Pecan Pie is a classic pie recipe – the perfect dessert for the holidays. A homemade pie crust is filled with a rich, sugary filling and topped with crunchy candied pecans.
Pecan pie is a tradition in many families. I’ve been making this particular recipe for the last ten years (or more!), and it’s always requested during the holidays.
You’ll love my easy pecan pie because it only takes a few simple steps before your pie is baking in the oven. Your family will be requesting this pie every year!
Homemade or store bought pie crust
Until I started baking seriously and writing down my recipes, I frequently used store bought pie crusts. Honestly, it saves some time and the end result is about the same.
While I enjoy a buttery, flaky homemade crust, the time saved using a store bought crust can be worth it during the busy holiday season.
How to make a homemade crust
For those who would like to venture into crust making, it’s very easy. I use my mini food processor to make pie dough. It’s just big enough to make a single crust.
Add your dry ingredients – flour and salt. Then, add chunks of very cold butter. Pulse to cut the butter into the flour mixture, until the butter is about pea sized.
Then, add a few tablespoons of ice cold water and continue pulsing just until a dough begins to form. That’s it! Refrigerate in plastic wrap until you’re ready to roll it out into a crust.
The topping of this pecan pie is heavenly. I’ll let you in on my two secrets to getting this topping just right.
First, I chop the pecans instead of leaving them whole. This creates a crunchy, easy to eat crust that blends well with the pie filling – which leads me to the second secret.
Once your pie dough is ready, add your pecans to the pan before the filling. Then, pour the pie filling over the chopped pecans. This gives them a nice coating in that sugary filling you just made.
When your pie bakes, the pecans form into a delicious, sugary, crunchy crust on top.
Easy Pecan Pie
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold
- 3-4 tablespoons ice water
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup corn syrup
- 1/3 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 large eggs beaten
- 1 1/4 cups chopped pecans
- In a food processor (or a bowl) add flour and salt. Pulse (or cut) butter into flour mixture. Continue to pulse a few more times until butter is pea sized. Pulse in ice water, 1 tablespoon at a time, until dough begins to come together. (Test your dough by pinching some together with your fingers. If it holds together, it is ready.) Remove from food processor (or bowl) onto a lightly floured surface.*
- Roll out your pie dough into a large circle and place into a 9" pie plate. Cut away any excess crust and form the edges if desired.
- Preheat oven to 350 degrees.
- In a large bowl, add granulated sugar, brown sugar, salt, corn syrup, vanilla, melted butter, and eggs. Whisk well to fully combine.
- Pour pecans into empty pie crust and spread into an even layer. Pour pie filling over pecans.
- Cover pie loosely with foil and bake for 30 minutes.
- Remove foil and bake for an additional 20-30 minutes, or until middle of pie is mostly set (it will jiggle slightly). If pie is very jiggly and liquid, continue baking until mostly set. Pie will continue to set as it cools.
- Place pie on the counter to cool for several hours before serving.
- *If making in advance, form dough into a disc and wrap in plastic. Place in refrigerator to chill until ready to use (dough can be made up to 2 days in advance and kept in the refrigerator).
- Optionally, top your pie with whipped cream or vanilla ice cream when serving.
- Leftover pie can be kept at room temperature for 3-4 days, in a sealed container or tightly wrapped in foil.