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Classic pecan pie in a flaky deep-dish crust with glossy caramel filling, toasted pecan pieces, golden edges, and a rich buttery holiday dessert texture.

easy classic pecan pie

An easy classic pecan pie made with sugar, eggs, melted butter, corn syrup, vanilla, pecans, and a frozen deep-dish pie crust. Rich, glossy, nutty, and perfect for holidays or family gatherings
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Prep Time 10 minutes
Cook Time 55 minutes
2 hours
Total Time 3 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Southern American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sugar
  • 3 eggs
  • 2 tbsp butter melted
  • 1 cup corn syrup light or dark
  • 1 tsp vanilla extract
  • 1 deep frozen pie crust
  • 6.5 oz pecan pieces or halves

Equipment

  • Large mixing bowl
  • whisk
  • spatula
  • Baking sheet
  • cooling rack
  • Pie server

Method
 

  1. Preheat oven to 350°F.
  2. Place the frozen pie crust on a baking sheet.
  3. In a large bowl, whisk together sugar and eggs until smooth.
  4. Stir in melted butter, corn syrup, and vanilla until glossy and well combined.
  5. Fold in pecans gently.
  6. Pour filling into the pie crust.
  7. Bake for 50 to 60 minutes, until the edges are set and puffed and the center still has a slight jiggle.
  8. Let cool completely before slicing.
  9. Serve plain, with whipped cream, or with vanilla ice cream.

Notes

Use a deep-dish crust to prevent overflow.
The pie must cool completely before slicing so the filling can set.
Use dark corn syrup for a richer flavor or light corn syrup for a milder classic flavor.
If the crust browns too quickly, loosely cover the edges with foil.