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My Easy Pecan Pie is a classic recipe for the holidays. This pie is rich, filled with crunchy pecans, and nestled inside a buttery, from-scratch crust.
Pecan pie is a tradition in many families. I’ve been making this particular recipe for the last ten years, 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!
Let’s talk about pie crust for a moment. If you want to skip the step of making your own – trust me, I get it. 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.
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.
This pecan crust is heavenly. I like to chop the pecans instead of leaving them whole. Then, I pour the egg mixture over the chopped pecans. This forms the most delicious, crunchy crust on top once it’s baked. You’ll love it. While whole pecans can make a nice presentation, this pecan crust really can’t be beat in terms of texture and flavor.
Easy Pecan Pie
Ingredients
Pie Crust
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold
- 3-4 tablespoons ice water
Pie Filling
- 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 and 1/4 cup chopped pecans
Instructions
Pie Crust
- 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.
Pie Filling
- 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. **
Notes
Nutrition
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I love pecan pie! Looks so delicious and perfect for Thanksgiving!
Me too Natalie! It’s a must at my Thanksgiving table 🙂
My favorite!