Y’all are gonna love this easy pecan pie recipe. I am convinced this is the best pecan pie recipe out there partly because it is so easy to make, tastes delicious, and is perfect for the Thanksgiving and Christmas holidays. This is a typical Southern pecan pie recipe, and similar to the Karo syrup recipe.
Whenever I think of pecan pie, I think of my Dad. He’s Tennessee grown, went to college in Georgia, and he knows his pecans.
If I’m around him for the holidays, there’s a pecan pie somewhere close by–and his pies always turn out delicious.
We went down to his house for Christmas this past December and I asked if I could watch him cook up his specialty. He agreed and I’m excited to share it with you.Cooking is pretty special to me. We spent time on his parent’s farm each summer during my growing up years, and my grandmother cooked quite a bit for us.
She took the time to show us how to make pie and biscuits (the most important staples in our diet, right?) and so many other treats. So, each time I cook I think of my sweet grandmother and those cherished memories.
What do I need to make this easy pecan pie recipe?
(Measurements and directions listed at the bottom of the post)
- 9″ Pie crust
- Corn syrup
- Vanilla extract
- Cookie sheet
How to make pecan pie
- Add the eggs to the bowl and beat them.
- Next, add the corn syrup, sugar, and vanilla extract and mix.
- Pour in the melted butter and mix.
- Add the pecans and stir until covered.
- Pour into the pie crust and place on a covered cookie sheet.
- Bake for 60 to 70 minutes or until the inside is just a tad jiggly.
Recipe and printable instructions listed below.
My dad brought out the Georgia pecans for this pie–only the best. He used junior pecans in this pie.
He starts off cracking the eggs into a medium-sized bowl. Once he gets them in the bowl, he beats them with a whisk.
Next, he measured out the dark Karo syrup.
I’m kinda wondering if he would have let me take a taste if I’d stuck my finger under there? I had my camera, so I had to behave.
Next, add the butter. How can you go wrong with butter in anything? When that melted butter hits the syrup, oh my, it smells so good.
Add the sugar and vanilla extract and mix everything well.
Finally, add the pecans and give it all a good stir. Pour the pecan pie ingredients into the frozen pie crust.
If you eat gluten-free, Whole Foods carries a delicious pie crust. He made a second gluten-free pie, and I’ve used the crust in pumpkin pie’s and they are flaky and tasty.
Bake the pie for 60 to 70 minutes. The pie is done if you touch the top and it springs back a little.
The pecan will rise to the top while they cook.
TIP: It’s always a good idea to put the pie on a cookie sheet. If it happens to bubble over, it’s a mess to clean up in the oven. Pecan pies taste divine but are not fun to clean up.
I take the extra step and cover it with tinfoil so if it bubbles over at all I can just peel the tinfoil off and have a clean cookie sheet. No elbow grease involved.
How jiggly should a pecan pie be?
The pie should jiggle just a little bit, but not too much. It will continue to cook on the inside when you take it out of the oven.
Once the pecan pie is finished cooking, you will need to let it sit for a while to set up.
We all went about our business, wrapping gifts and running errands. While the pie set up someone ate a small piece. Hmmm… Dad… cough, cough. But, since he’s the one that made the pie, he gets to eat the pie.
Thanks, Dad! I enjoyed creating a memory.
Other pecan desserts you will love:
- Chocolate pecan pie is just as easy to make and turns out rich and delicious.
- Give these pecan pie brownies a try, I guarantee you will love them.
- Add some chocolate chip pecan cookies to your list and share with friends and neighbors.
What is the filling made of in pecan pie?
Pecan pie is usually made up of corn syrup, eggs, butter, sugar, vanilla extract, and pecans.
How can you tell pecan pie is done?
The pie will be a tad jiggly in the middle when it’s finished cooking. It still needs to shake just a little bit. Once you take the easy pecan pie out of the oven it will set up after a couple of hours.
Easy Pecan Pie Recipe
TIP: If you step away for a minute while making the pecan pie, be sure to give it a stir before pouring it into the pie crust. Sometimes the sugar will sink to the bottom and blog out and stirring it will keep that from happening.
Check out the easy pecan pie recipe card below, grab those ingredients, and start baking! This is a great holiday dessert and I think you’ll really love it.
Then, share your comments below and click here to share a picture of your pecan pie on the Pinterest Pin! If you made any changes or added something different, be sure to share with us so we can try it, too!
Connect with Back To My Southern Roots
- 1 cup dark Karo syrup
- 3 eggs
- 1 cup sugar
- 2 Tbsp. butter (melted)
- 1 tsp. vanilla extract
- 1 cup pecans
- 1 - 9" frozen pie crust
Preheat oven to 350-degrees.
- Add the eggs to the bowl and beat them a little.
- Add the Karo syrup, sugar, and vanilla extract and mix well.
- Add the melted butter and mix well.
- Add the pecans and mix them in.
- Pour the mixture into the pie crust and set the pie on top of a cookie sheet.
- Bake for 60 to 70 minutes.
- The pie is done when the center is touched and springs back.
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Serving Size:1 piece
Amount Per Serving: Calories: 367 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 69mg Sodium: 209mg Carbohydrates: 65g Fiber: 0.5g Sugar: 37g Protein: 3g
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