Easy Pecan Pie is a classic dessert that brings rich, nutty flavours and a sweet, custard-like filling together in one indulgent slice. Often associated with the American South, pecan pie has become a staple dessert for holidays and special occasions, especially around Thanksgiving and Christmas. This dessert is as charmingly simple as it is decadent, relying on just a few ingredients to create a rich, sticky filling that contrasts perfectly with the crunchy pecans on top.
At its heart, pecan pie is all about balance. The filling, made primarily of sugar, butter, and eggs, is cooked to a silky, caramel-like consistency. To this, pecans are added, creating a delightful textural contrast. Their naturally buttery, slightly sweet flavour deepens as they bake, infusing the filling with a warm, toasted taste.
The crust is another essential part of pecan pie. A flaky pastry crust provides the perfect foundation for the rich filling, giving structure and a savoury counterbalance to the pie’s sweetness. Traditionally, the pie crust is kept simple, letting the flavours of the filling and pecans shine. Some people opt to make their own crust, while others use store-bought – either way, the key is in achieving that golden, flaky base that stays crisp under the sticky filling.
Many variations of pecan pie exist, with some people adding ingredients like chocolate, bourbon, or even maple syrup for an added twist. Each variation brings a unique element to the pie, enhancing the flavour or adding a touch of complexity. However, purists often argue that the best pecan pie is the classic, with nothing to distract from the natural taste of the pecans.
Served warm or at room temperature, pecan pie is a delight with a dollop of whipped cream or a scoop of vanilla ice cream. Its rich, buttery flavour and satisfying crunch make it a favourite among dessert lovers. Whether you’re a fan of the traditional recipe or enjoy experimenting with new additions, pecan pie is a treat that embodies comfort and indulgence in every bite.
Easy Pecan Pie
Pecan pie is a classic, sweet dessert with a buttery, caramel-like filling and a crunchy, nutty topping. Perfect for holidays or any special occasion, it’s easy to make and delivers a delightful contrast between a crisp crust and rich filling. This recipe serves 8 slices.
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Servings: 8 Slices
Calories: 323kcal
Ingredients
- 1 medium pie crust unbaked 9-inch
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup unsalted butter melted
- 3 large eggs free range
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves
Instructions
- Preheat your oven to 175°C (350°F).
- In a large bowl, whisk together the sugar, corn syrup, melted butter, eggs, vanilla extract and salt until well combined.1 cup granulated sugar, 1 cup light corn syrup, 1/2 cup unsalted butter, 3 large eggs, 1 tsp vanilla extract, 1/4 tsp salt
- Stir in the pecan halves until evenly coated by the mixture.1 1/2 cups pecan halves
- Place the pie crust in a 9-inch pie dish and pour the filling into the crust, spreading the pecans evenly across the top.1 medium pie crust
- Carefully transfer the pie to the oven and bake for 50-55 minutes, or until the filling is set and slightly puffed. If the crust or pecans begin to brown too much, you can cover the edges loosely with aluminium foil during the last 10-15 minutes of baking.
- Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to set fully before slicing.
Notes
Serving Suggestions
Slice the pie into 8 pieces. Serve at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy this classic dessert with friends and family!
Nutrition
Calories: 323kcal | Carbohydrates: 35g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 100mg | Sodium: 188mg | Potassium: 51mg | Fiber: 1g | Sugar: 25g | Vitamin A: 456IU | Calcium: 18mg | Iron: 1mg
15 comments
The only problem is that it’s so good, it disappears quickly!!!!
I served it with whipped cream, and everyone loved it.
The crust was flaky, and the filling had that wonderful caramel-like flavour I love.
It has the perfect balance of sweetness and nuttiness. I love that the filling isn’t too heavy or too runny – it’s just right.
The filling came out so rich and delicious, with a smooth, caramel-like texture and just the right amount of crunch. I served it with vanilla ice cream, and it was absolutely heavenly.
The filling was gooey and sweet without being overpowering, and the pecans on top added just the right amount of crunch.
I added a bit of bourbon to the mix, which gave it a nice kick. It’s perfect for any special occasion, but honestly, I could eat this any time of the year.
The buttery filling paired with the crunchy pecans was just perfect. I’ll be making this again soon, maybe with chocolate chips for a twist.
Don’t normally eat pies but this was a lot better than I thought
I loved how easy this pecan pie recipe was.
This has quickly become my go-to recipe for pecan pie.
I followed the recipe exactly, and it turned out perfect. It’s simple but has a homemade charm that really shines through.
The filling was rich and creamy, and the pecans toasted beautifully in the oven.
This pecan pie is exactly what I think of when I picture a classic dessert.
I’m not the most experienced baker, but this recipe was straightforward and easy to follow. The pie came out looking beautiful and tasted amazing.