It is incredibly easy to make; simply whisk the ingredients, add chopped pecans and pour into the crust. The results are a perfectly sweet buttery pecan filling in a flaky crust. Top this pie with whipped cream for serving. Perfection!
Our Favorite Pecan Pie Recipe
This classic pie is a Thanksgiving staple for good reason.
This homemade pecan pie is a crowd-pleaser, perfect for holidays and special occasions.Prep is surprisingly fast and doesn’t require a lot of ingredients.It’s rich, decadent, and delicious!It can be made ahead or even frozen until ready to serve.
Ingredients in Pecan Pie
Pie Crust – Use homemade flaky pie crust or purchase a pre-made crust to fill with this delish pecan pie filling. Eggs & Cornstarch – Eggs and cornstarch are added to help the pie set up to just the texture. Sugar – Brown sugar and white sugar add sweetness, while corn syrup gives that gooey consistency we love in a traditional pecan pie recipe. Together these three create a delicious caramel-like flavor. This recipe can use light or dark corn syrup or even maple syrup in place. Pecans – Use chopped pecans in this recipe to make it nice and easy (and fuss-free). Simply chop and stir. Pecans – Use chopped pecans in this recipe to make it nice and easy (and fuss-free). Simply chop and stir them in!
How to Make Pecan Pie
As with most pie recipes, this is delicious topped with freshly whipped cream, a scoop of vanilla ice cream, or a splash of heavy cream overtop! To tell if pecan pie is done, the edges should be set and the center should appear mostly set but should have a very slight jiggle with a gentle shake. The pie will be puffed up and will settle slightly upon cooling. It should take about an hour to bake and a couple of hours or so to cool. Pecan pie can be stored at room temperature for 48 hours. You can also store the baked and cooled pie in the fridge, lightly covered with plastic wrap, for up to 4 days. Bring it to room temperature before serving. To Freeze Pecan Pie, bake and cool completely. Freeze the baked pie for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
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