Easy Pecan Pie
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.
Print Recipe
Servings: 8
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.