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How to make Pecan Pie

How to make Pecan Pie
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There are few things quite as comforting as a sweet, rich, nutty pecan pie. Looking for the best pecan pie recipe ever? The Allrecipes community can't get enough of this top-rated recipe — it's simple, delicious, and it comes together in under an hour with basic ingredients.

An Easy Homemade Pecan Pie Recipe

I don’t typically bake pies all year round. I suppose I reserve my pie baking for special occasions and holidays. I’m not really sure why that is, because they really aren’t difficult to make, especially the recipe that I am going to share with you today, this Classic EASY Pecan Pie recipe!

This Pecan Pie recipe is so quick, I should really make it a year-round dessert. Because while Pecan Pie is just about as important to your Thanksgiving meal as the turkey, I kind of feel like it should get some love on a random Wednesday in March as well. Let’s make it happen!

What is Pecan Pie?

Pecan Pie is Southern baking at its finest. It’s made from pecans, with a filling that includes butter, sugar, eggs, and Karo® Corn Syrup. The subtle sweetness of the Karo® Corn Syrup is what really sets this recipe apart from the rest.

And, this is the perfect pie recipe for beginners, or for kids to get involved in the holiday meal prep.

How to Make Pecan Pie

The steps for this recipe are so easy. All you do is mix together your Karo® Corn Syrup (you can use light or dark), your eggs, granulated sugar, butter, vanilla, and pecans!

You can certainly make your own pie crust, and I have a really great pie crust recipe here on my site, but for a time saver, which is great when you’re trying to prepare for a big meal, you can also use a frozen deep dish pie crust, or even the rolled up crusts. I love taking any short cuts I can around the holidays, when I have a lot of different dishes to prepare.

Trust me, the filling of this pie is the start of the show, so it doesn’t matter too much what kind of crust you use!

You can enjoy your pie with ice cream on top, whipped cream, or on it’s own. The crunchy pecans, paired with the sweet filling, is guaranteed to bit a hit.

The beauty of this Easy Pecan Pie recipe is that the prep time is less than 10 minutes, and you can make it in advance, so you’re not struggling with desserts the day of your family gathering. It’s a fantastic recipe, that you can rely on to turn out perfectly every time.

Looking for More Pecan Recipes?

  • Candied Pecans
  • Pecan Pie Cheesecake
  • Caramel Pecan Coffee Cake

Easy Pecan Pie Recipe

Ingredients :
  • 1 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup granulated sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1–1/2 cups (6 ounces) coarsely chopped pecans
  • 1 (9-inch) unbaked OR frozen deep-dish pie crust
Instructions :
  1. Preheat oven to 350°F.
  2. Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
  3. Stir in pecans.
  4. Pour the mixture into pie crust.
  5. Bake on center rack of oven for 60 to 70 minutes.
  6. Cool for at least 2 hours on wire rack before serving.
Notes :
  • If you are using a prepared frozen pie crust, place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
  • The pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. If pie crust is over-browning, cover edges with foil.
Nutrition :
  • Serving Size: 1 slice
  • Calories: 304
  • Sugar: 46.7 g
  • Sodium: 54.6 mg
  • Fat: 12.4 g
  • Carbohydrates: 48.9 g
  • Protein: 3 g
  • Cholesterol: 61.9 mg
Keywords: pecan pie recipe, best pecan pie recipe, easy pecan pie recipe, how to make pecan pie, easy pecan pie

Easy Pecan Pie 2

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hrs
  • Servings: 8
  • Yield: 1 to 9 - inch pie

Pecan Pie Ingredients

If you have pecans and a few kitchen staples, you likely have everything you need to make this pecan pie. Here's what you'll need:


This recipe calls for nearly two cups of granulated sugar. Some reviewers say they like to use a mixture of white and brown sugars.

Corn Syrup

Dark corn syrup adds texture, volume, and deep flavor. For a lighter flavor, use light corn syrup.


Butter gives this pie richness and a delicious depth of flavor.

Cornstarch and Water

Two teaspoons of cornstarch and a tablespoon of cold water work together to help thicken the filling.


Whole eggs help bind the filling together and add welcome moisture.


A pinch of salt goes a long way to enhance the other flavors in the filling.


Vanilla extract amps up the flavor in a sweet, crowd-pleasing way. You definitely don't want to skip this ingredient.


What would pecan pie be without pecans? Halved or chopped pecans will work well for this recipe.

Pie Shell

Use our top-rated Butter Flaky Pie Crust for guaranteed delicious results. Of course, a frozen or refrigerated crust will work in a pinch.

How to Make Pecan Pie

It couldn't be easier to make this homemade pecan pie. You'll find the full recipe below, but here's a quick preview: Boil sugar, corn syrup, butter, cornstarch, and water in a small saucepan. In a separate bowl, mix beaten eggs with salt and vanilla. Stir in the pecans. Add the cooked sugar mixture to the pecan mixture, then stir to combine. Pour the filling into the pie shell and bake.

How to Tell When Pecan Pie Is Done

This pecan pie should be fully baked after 45 to 50 minutes in an oven preheated to 350 degrees F. If you're not sure if the filling is set, stick a knife or toothpick into the center — if it comes out clean, the pie is done.

Do Pecan Pies Need to Be Refrigerated?

Yes. Since this pecan pie filling calls for three eggs, you'll need to refrigerate it within two hours of baking.

How Long Does Pecan Pie Last?

Stored properly (loosely wrapped in the fridge), pecan pie will last about five days.

Can You Freeze Pecan Pie?

Yes! You can absolutely freeze pecan pie. Just wrap the cooled pie tightly in plastic or aluminum foil (use both for added protection) and store it in the freezer for up to three months. Thaw it in the fridge overnight.

Allrecipes Community Tips and Praise

"This was SO delicious," according to Raquel Ross. "I didn't have dark corn syrup and had to use light. Other than that I made no other changes. My husband and I think it's the best pecan pie we've ever had."

"So far, this is my favorite pecan pie recipe because it's so delicious and very easy," raves aneonvortex. "I use brown sugar and white corn syrup, but otherwise follow the recipe. Once I used a mix of walnuts and pecans because I didn't have enough pecans, and that was great too!"

"I love this pecan pie recipe," says Dgrandma. "The only addition I made was a light drizzle of bittersweet chocolate to dress it up after it was finished cooling. Will definitely make this recipe again!"

Posted by Ari
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