Are you looking for an alternative to pumpkin pie? This easy recipe for pecan pie is the perfect Thanksgiving dessert. With a flaky store-bought crust and a rich, gooey filling this pie is sure to be a holiday favorite.
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Easy Pecan Pie
The busy holiday season is upon us, which means Turkey Day is just around the corner! No Thanksgiving feast is complete without a slice (or two) of pie. And while pumpkin pie is a classic Thanksgiving dessert, pecan pie is the one dessert everyone in our house requests.
Maybe it’s the rich, buttery flavor of the pecans, or the gooey, sweet filling, or the combination of both. Whatever it is, pecan pie is a staple on our Thanksgiving Day menu.
Made with a frozen store-bought crust, this pie recipe is perfect for the beginning pie maker or busy host who wants to serve a delicious dessert without all the work of making a homemade crust.
Whip up an easy pecan pie for a Friendsgiving brunch, a traditional Thanksgiving feast, or even a fun and festive Thanksgiving pie party!
Ingredients for Easy Homemade Pecan Pie
Here is a list of ingredients you’ll need to bake your own pie at home:
- 1 cup packed brown sugar
- 1/3 cup unsalted butter, melted
- 3/4 cup light corn syrup
- 1/2 teaspoon salt
- 3 large eggs
- 1 and 1/2 cups pecan halves
- 1 frozen deep dish pie crust
How To Make Pecan Pie
Step 1: Pre-heat Your Oven
To begin, preheat your oven to 375°F. Then place a baking sheet in the oven to warm while you whip up the pie filling.
Step 2: Mix Your Pie Filling
In a small, microwave-safe dish, melt 1/3 cup of unsalted butter. Next, in a medium-sized mixing bowl, dump in 1 cup of packed brown sugar.
Drizzle the melted butter over the sugar and add 3/4 cup of light corn syrup, 1/2 teaspoon salt, and three large eggs. Use a whisk to beat the filling until well-mixed. Then stir in 1 and 1/2 cups pecan halves.
Pour the pie filling into a frozen deep dish crust and bake your pie on the preheated cookie sheet for 35-45 minutes or until the center is set.
After about 15-20 minutes of baking, carefully slide out your oven rack and cover the edge of the crust edge with a pie crust shield or strips of aluminum foil to prevent the crust from burning.
Baking Tip: Don’t forget to place your pie pan on the preheated baking sheet before you pour in the filling. This step will help prevent spills or, worse yet, burns on your hands from the edges of the baking sheet. (Take it from someone who knows!)
Step 3: Chill And Serve
After 35-45 minutes, test your pie for doneness. Ovens can be tricky — everyone’s is different, so use an instant-read thermometer to make sure your pie filling reaches 200°F for the best set.
Let your pie cool on the stovetop for 30 minutes. You may have noticed your filling bubbling while the pie baked, but your pecan pie filling will flatten out as the pie cools.
After the pie has cooled, refrigerate it for at least 2 hours until chilled before serving.
Once your pie has chilled, slice it up with a serrated knife. It’s delicious on its own, but if you’re feeling fancy, you can top it with a scoop of vanilla bean ice cream or a dollop of whipped cream.
How To Store Your Leftover Pie
If you have any leftover pecan pie after Thanksgiving, be sure to cover it and put it in the fridge.
Egg-rich pies like pecan pie can grow bacteria if they’re left out at room temperature for too long. It’s best to refrigerate them within two hours of baking. Your leftover pie can be kept for three to four days.
Frequently Asked Questions About Baking Pecan Pie
Q: How can you tell if your pecan pie is done?
A: To test for doneness, pull your pie out of the oven and give it a gentle shake. the filling should move slightly in the center, but still be stable. If the filling moves a lot, your pie isn’t done yet.
Place your pie back in the oven, until the nuts are lightly browned and the filling is firm.
Q: Why won’t my pecan pie set?
A: If your pecan pie is still runny, just bake it for a bit longer so the center has time to thicken and set.
Q: Can you overcook a pecan pie?
A: Yes. Your pecan pie will continue to cook as it cools. If you overbake it, the top will crack and your pie will become hard.
Q: How do you prevent the bottom of the pie crust from getting soggy?
A: Pecan pie filling can sometimes make the bottom of the pie soggy. To prevent this, coat the inside of the crust with an egg wash This will seal the crust and keep it crispy and flaky.
Q: Is pecan pie eaten warm or cold?
A: Pecan pie is best when it’s been properly chilled for at least 2 hours.
Q: Can you freeze a pecan pie?
A: Yes, you can bake and freeze your pecan pie! Bake your pie up to a couple of weeks in advance, then freeze it. Be sure to wrap the pie in plastic wrap to protect it and store it flat in your freezer. Defrost your pie in the fridge overnight before serving.
More Thanksgiving Desserts from Midwest Life and Style
If you love this pecan pie recipe, you might also like these other Thanksgiving dessert recipes.
Easy Pecan Pie
And that’s it! My easy-peasy recipe for pecan pie. It’s sooooo good. I dare you to try to stop at just one slice.
If you try this recipe, don’t forget to leave a rating on the recipe card below to let other readers know what you think.
And, if you’re looking for even more amazing pie recipes, don’t miss out on 7 of the best pies to serve for your Thanksgiving meal.
Wishing you and your family a very Happy Thanksgiving!
Xo,
Recipe for Easy Pecan Pie
Easy Pecan Pie
Ingredients
- 1 cup packed brown sugar
- ⅓ cup unsalted butter, melted
- ¾ cup light corn syrup
- ½ teaspoon salt
- 3 eggs
- 1 and ½ cups pecan halves
- 1 frozen deep dish pie crust
Instructions
- Preheat the oven to 375°F and place a baking sheet in the oven to warm.
- In a medium-sized mixing bowl, use a whisk to beat the brown sugar, melted butter, corn syrup, salt, and eggs until well blended. Stir in the pecans.
- Pour the pie filling into a frozen deep dish crust. Bake the pie on the preheated baking sheet for 35-45 minutes or until the center is set.
- After 15-20 minutes of baking, cover the edge of the crust with a pie crust protector or strips of aluminum foil to prevent it from burning.
- When done, let the pie cool for 30 minutes. Then place in the refrigerator for at least 2 hours until chilled. Serve cold and top with ice cream or whipped cream if desired.
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Did You Enjoy This Recipe? PIN It for Later!
Oh my goodness looks so delicious!
Thank you, Stacy. The photos don’t do it justice!
You had me at pecans! This is definitely one of my most favorite pies. Pinned!
Yes! It is the BEST and always the most requested Thanksgiving dessert in our house. I hope you enjoyt it.