Thanksgiving is upon us, and everyone is looking for pumpkin pie recipes, but by this time, I am fed up with everything pumpkin, lol. This year, my dessert will be homemade Pecan Pie.
There’s just something about that crunchy nutty top and gooey filling that hits the spot better than pumpkin pie. If you’re looking for an easy Pecan Pie recipe, look no further.
“The full recipe with ingredients can be found in the recipe card below.”
How To Make Pecan Pie?
- We will make it simple by buying store-bought refrigerated pie crust. Preheat the oven to 350 F. Unroll the dough and place it on a pie dish. I am using a tart pan just because I love the way it looks, but a pie dish is just fine.
- Place the chopped pecans in a single layer on the bottom of the pie crust, making sure to cover the bottom evenly.
- In a large bowl, using a whisk, mix the white and brown sugars, eggs, corn syrup, melted butter, vanilla, salt, and cinnamon until all is well combined.
- Slowly pour this mixture on top of the chopped pecans. These will float to the top.
- Bake for 50 mins to one hour until the center of the pie is just a bit jiggly. Almost completely set, but it will still jiggle a bit. If you feel the top is getting too brown, loosely cover it with foil. Let it cool for a few hours before serving to let it set completely.
How Long Does Pecan Pie Last?
If you want it to keep for a few days, store it in the refrigerator. It lasts from 3 to 4 days stored in the fridge. If you freeze a baked pie, it will last for up to 4 months.
What To Serve with Pecan Pie?
Vanilla ice cream! A match made in heaven. I will serve my Thanksgiving dinner and, for dessert, pecan pie with vanilla ice cream. My family could have this pie any day of the week following any meal.
- Mix the sugar and egg mixture until everything is well blended. Using a whisk, you get the best results. You can use a mixer if you want.
- I like to place a baking sheet on a rack below my pie for any possible spillovers. There’s nothing worse than burning sugar.
- Don’t forget to poke holes in the crust this way. It will bake flat. Otherwise, it might bubble up.
- Place a piece of foil loosely over the pie if you feel it is browning too much before it is done.
- 1 store bought refrigerated unbaked pie crust
- 1 cup white sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- 1 cup light corn syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ⅓ cup butter, melted
- 3 eggs, beaten
- 1 cup chopped pecans
- Preheat the oven to 350 F. Unroll the refrigerated store-bought pie crust and place it in a pie or tart dish. Poke holes in it using a fork
- Place the chopped pecans in a single layer over the pie crust
- In a large bowl, using a whisk, combine white sugar, brown sugar, corn syrup, eggs, salt, vanilla, melted butter, and cinnamon until smooth. Pour gently over the chopped pecans, and bake for 50 minutes or until the center of the pie is just a bit jiggly. If it starts to brown at the top, place a piece of foil loosely on top of it. Let it cool completely before serving.
Amount Per Serving: Calories: 471.5Total Fat: 36gCarbohydrates: 76gProtein: 6.5g