Pecan pies aren’t as difficult to make as some cooks want you to think! I once ate at a local diner in the South that charged almost $10 for a slice of their pecan pie. The waitress tried to convince me that the pies took almost 6 hours to make. I’m assuming they were making multiple pies at once.
This pie can be perfectly assembled in about 15 minutes. This is a traditional recipe that saves time by using a refrigerated crust. If you want to make your own crust, be sure to check out our Flaky Homemade Pie Crust recipe.
Unless you live in the South where pecans are abundant or know someone who can ship you some, pecans are insanely expensive. Use your own judgment when choosing the size of pecans for your pie. Bags of pecans are available in halves, chopped, and pieces. The price increases astronomically as the size of the pieces increases. Unless you really, really love pecans, there’s no need to use halves. The chopped pecans will allow you to take smaller bites of the pie.
What You’ll Need
Basic Ingredients
- Refrigerated pie crust
- Pecans (halves or pieces)
- Light brown sugar
- Light corn syrup
- Salt (fine grain if you can find it)
- Butter (melted)
- Large eggs
Utensils & Equipment
- 9″ deep dish pie plate
- Wire cooling rack
- Medium mixing bowl
- Wire whisk
Toasting The Pecans
You might run across a pecan pie recipe that recommends toasting the pecans before assembling the pie. This appears to be a Southern tradition that makes perfect sense. Lightly toasting the pecans seems to make the pie taste better. You can also toast the pecans on the stovetop. Cook them in a dry saucepan for 5 minutes, stirring frequently. This will produced a toasted flavor but not as nice as toasting them in the oven.
Toasting the pecans affects the overall taste and flavor of the pie.
- Enhances flavor — brings out deeper, buttery, roasted notes.
- Balances sweetness — toasted nuts stand up better to the sugary filling
- Improves texture — keeps the nuts from getting soggy in the filling.
Toasting Pecans In The Oven
- Spread pecans on a baking sheet.
- Bake at 350°F for 3–4 minutes.
- Stir the pecans and continue baking for another 3-4 minutes
- Remove from the oven when you can smell that toasty goodness.
Quick & Easy Classic Pecan Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 medium mixing bowl
- 1 wire whisk
Ingredients List
- 1 Pillsbury pie crust
- 1 1/2 cups pecans halves or pieces
- 1 cup light brown sugar
- 3/4 cup light corn syrup
- 1/2 tsp salt
- 1/3 cup butter melted
- 3 large eggs
Instructions
Preheat Oven
- Preheat the oven to 375℉.
- Place a cookie sheet large enough to hold the pie on the middle rack of the oven. This is to preheat the cooking sheet.
Mix Ingredients
- In medium bowl beat together the corn syrup, eggs, melted butter, and salt.
- Stir in the brown sugar and beat well.
- Add the pecans and stir together until thoroughly blended.
- Using a spatula, spread the pecan mixture in the pie plate and distribute evenly.
Bake
- Place the pie on the preheated baking sheet and bake at 375℉ for 50 – 55 minutes.
- If you don't want the crust to be too dark, remove the pie after 15 minutes and crimp aluminum foil around the edges. Continue baking for the remainder of the 50 – 55 minutes.
- Pie is done when the crust is light brown and the center is mostly set. If you shake the cookie sheet, the center of the pie should have a slight jiggle.
Cool Down
- Allow the pie to cool on a wire cooling rack for 30 minutes then place in refrigerator uncovered for 2 hours.
- Hot pies should never be moved directly from the oven to the refrigerator. This causes condensation (moisture) to form on the top of the pie and makes the crust soggy.