This Pecan Pie recipe has it all — it is homemade but incredibly easy, and it will seriously wow your tastebuds. In fact, I would bet it will be the first pie plate to empty at your Thanksgiving feast. Give yourself a trial run and make one of these pecan pies this week, that way you’re sure to get a slice!
My easy PECAN PIE RECIPE
1 cup Light Corn Syrup
4 Eggs, slightly beaten
2/3 cup Sugar
1/3 cup Butter, melted
2 teaspoons Vanilla
1-1/2 cups Pecan Halves (do not chop)
Dash of Salt and Pepper
Single Pie Crust
Pie Crust Tips
I used to make all my pies with frozen pie crusts until I learned how simple and satisfying it is to make your own crust. I’ll be the first to admit that rolling out a pie crust is intimidating, but it’s not really that hard. This is definitely your next #SupermomMoment waiting to happen. Be sure to check out my Pie Crust tutorial.
How to Make Pecan Pie
This recipe is sized for a standard metal pie pan. Depending on the diameter and depth of your pie plate you may need to increase the batch size. For example, when making this pie in the pretty white pie plate shown in these photos I need to use 1.5-times the measurements.
MAKE THE PECAN PIE FILLING: Pour corn syrup into large measuring cup. Crack in eggs and beat together. Add sugar, melted butter, vanilla and stir until well combined. Add a dash of salt and pepper — definitely don’t skip these ingredients as the salt AND pepper really bring out the caramel flavor. Mix in the pecan halves, there is no need to chop them.
BAKE THE PECAN PIE: Preheat oven to 350 degrees. Pour pecan pie mixture into the unbaked pie crust. Cut a hole about 7-inches wide in a piece of foil, then place over the pie to protect the crust edges. Bake at 350 degrees for 55 minutes then remove the foil and finish baking another 10 minutes. Total bake time is 65 minutes. When I’m using the larger pie plate (and 1.5 times the recipe measurements), I bake 60m before removing the foil crust shield. Then I bake another 15m before checking.
CHECK IF THE PEACN PIE IS DONE: Do not prick the center of your pecan pie to check for doneness because it will crack the pie’s crunchy top layer. Instead gently shake the pie plate. The filling might jiggle some but should NOT be sloshy. If it is, put your pie back in for another 10 minutes with the foil shield covering the crust.
Cool completely on a wire rack (for 2-3 hours) before serving.
Now go see how to make Easy Candied Pecans!
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