Quick & Easy Pecan Pie Recipe
This traditional pecan pie can be put together in 15 minutes. It's a Southern classic that just might create a new family tradition.
Servings 8 slices
Calories 512kcal
Cost $8.25
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 medium 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.
Notes
Nutrition information based on Pillsbury pie crust and Karo light corn syrup. If you use a different brand of either product, nutrition information will vary.
