Easy Pecan Pie Recipe
This Easy Pecan Pie Recipe is a classic Thanksgiving dessert for a reason … both sweet and salty, and crunchy and creamy with a rich and buttery caramel taste this pie is always a Holiday crowdpleaser.
Pecan Pie is a holiday staple in our family. Its warm nutty fall flavor is a must for the holidays. And besides Pumpkin Pie, it is one of the easiest of all the “Thanksgiving Pies” to make. Yummy flavor + easy to make = Two Sisters’ Win-Win scenario. This is our go-to Pecan Pie Recipe and we hope your family enjoys it as much as ours does!
How to Make the Pecan Pie Filling
Step 1: Add the Corn Syrup, Brown Sugar, Melted Butter, and Vanilla to a medium-sized mixing bowl. Mix until combined.
Step 2: In a separate bowl, beat the Eggs. Add the whisked eggs to the pie filling mixture and stir until mixed.
Step 3: Add the Pecans to the pie filling. We like the Pecans to be big and chunky in Pecan Pie so we use Pecan Halves but you can give them a rough chop if you would rather.
Step 4: Stir the pecans and the filling until the pecans are covered with the pie filling mixture.
Step 5: Prepare a single crust pie crust for a 9″ pie pan. (You can find our recipe right here.) Roll out the pie crust and then transfer it to the pie plate. Trim the excess pie crust and then crimp around the edge of the pie. Lightly brush the inside of the pie crust with egg white.
Step 6: Pour the pecan pie filling into the pie crust.
Step 7: Bake the pie in an oven preheated to 375 degrees for 40-50 minutes. We used a pie edge protector throughout the entire baking process and placed the pie plate on a cookie sheet. To check for doneness inside a knife in the center of the pie, it should come out cleanly.
Step 8: Cool and serve.
How to Serve and Store Pecan Pie
Step 9: Pecan Pie is traditionally served at room temperature (although it does tasty yummy warmed up in the microwave for a few seconds.) You will need to let the pie cool completely when it comes out of the oven so that the filling sets up and the pie isn’t a runny mess when you serve it. For a Thanksgiving dinner, we sometimes make this pie the day before, allow it to completely cool on the counter, and then refrigerate it overnight (because of the eggs). You can take it out of the refrigerator about 30 minutes before dessert on Thanksgiving. Perfection!
Can you freeze Pecan Pie? This is not something we typically do with pie. For us, Pie is a special occasion dessert and we usually opt for freshly baked. If you do freeze it, make sure you wrap it up tightly with aluminum foil or place it in an airtight container before freezing.
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Easy Pecan Pie Recipe
This Easy Pecan Pie Recipe is a classic Thanksgiving dessert for a reason ... both sweet and salty, and crunchy and creamy with a rich and buttery caramel taste this pie is always a Holiday crowdpleaser.
Ingredients
- 1 cup Light Corn Syrup
- 1 cup Brown Sugar
- 1/4 cup Butter (melted)
- 2 teaspoons Vanilla Extract
- 3 Large Eggs
- 2 cups Pecan Halves
- Single Pie Crust
Instructions
- Prepare a single crust pie crust for a 9" pie pan. (You can find our recipe right here.) Roll out the pie crust and then transfer it to the pie plate. Trim the excess pie crust and then crimp around the edge of the pie. Lightly brush the inside of the pie crust with egg white.
- Add the Corn Syrup, Brown Sugar, Melted Butter and Vanilla to a medium sized mixing bowl. Mix until combined.
- In a separate bowl, beat the Eggs. Add the whisked eggs to the pie filling mixture and stir until mixed.
- Add the Pecans to the pie filling and stir.
- Pour the pecan pie filling into the pie crust.
- Bake the pie in an oven preheated to 375 degrees for 40-50 minutes. To check for doneness inside a knife in the center of the pie, it should come out cleanly.
- Cool and serve.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
