Easy Pecan Pie

Baked pecan pie on a white plate with pecans around it.

This easy pecan pie is a sweet, classic dessert that is always a favorite during the holiday season. It's made with simple ingredients of crunchy pecans in a caramel-like filling with the slightest touch of cinnamon all on the perfect buttery crust.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Cooling time 2

Total Time 3 10

Servings slices

Calories 579kcal

Author Sherri Hagymas

Ingredients

9- inch pie crust homemade, refrigerated or frozen
2 ½ cups pecan halves
3 large eggs
1 cup light corn syrup
¾ cup packed light brown sugar
3 tablespoons butter melted and slightly cooled
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon salt

Instructions

Preheat the oven to 350° F and grease a 9-inch pie dish with non-stick cooking spray.
For a store bought refrigerated pie crust, unroll the dough and place it into the center of the pie dish.
9- inch pie crust
Shape the dough into the pie dish and gently press with your fingers. Trim off the edges and crimp the dough edges.
Place the pecan halves on the pie crust.
2 ½ cups pecan
In a medium bowl, add the eggs, corn syrup, light brown sugar, melted butter, vanilla extract, ground cinnamon, and salt and mix whisk together until blended.
3 large eggs, 1 cup light corn syrup, ¾ cup packed light brown sugar, 3 tablespoons butter, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon salt
Pour the mixture into the pie dish over top of the pecans spread evenly.
Bake for 60-65 minutes.
Remove from the oven and place on a wire cooling rack for at least 2 hours before slicing.
Serve with a whipped cream or vanilla ice cream if desired.

Notes

Chop the pecans into smaller pieces if you’d like.
Add ½ cup of chocolate chips.
Use dark corn syrup if desired.

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