Pecan Pie Recipe Best & Easiest – 10 Minutes Prep Time!
Butter, nuts, ooey gooey pecan pie is easy to make and requires only a few ingredients. A perfect classic for all seasons! !
Not only is this pie a must for Thanksgiving dinner, it’s perfect year round! Once you try this easy pecan pie recipe, you’ll never go back. For more must-have pies, try the Banana Cream Pie and Crustless Pumpkin Pie.
The Best Pecan Pie Recipe
Besides chocolate cream pie and butter finger pie, pecan pie is our favorite and one we especially love to enjoy during the holidays.
We recently shared a pumpkin pie recipe from Luby’s cookbook that we own. This easy pecan pie is from the same cookbook. Since Luby’s restaurants are running out of steam, we think you’ll love this recipe, especially since it’s become a family favorite.
If you love the sticky corn syrup pecan mix that is so popular this time of year, you must try it! We used a premade crust to make this recipe even easier. The most active preparation only takes about 10 minutes – the most time-consuming part is letting it bake for an hour!
How to Make Pecan Pie
Prepare. Preheat oven to 350 degrees.Take out the prepared store-bought or homemade pie crust
syrup. Boil sugar, corn syrup, butter and vanilla in a saucepan. Once it comes to a boil, reduce the heat and simmer uncovered for 6 minutes, stirring constantly. Remove from heat and cool to room temperature. Then, add the eggs and mix well.
bake. Place the pecans in the pie shell and pour the sugar mixture over the pecans. Bake at 350 for 1 hour and voila!
Tips + Storage Information
The pecan pie is ready When the center appears solid and not wobbling, it’s usually done. If you insert a knife in the middle, it should also come out clean. For a better measure, use a cooking thermometer to make sure the internal temperature is 200 degrees. We recommend letting it cool on a wire cooling rack for at least another hour or two.
storage, Let stand for up to two hours, otherwise cover loosely with foil or plastic wrap and refrigerate. In the refrigerator, pies will keep for 3-4 days.
freeze, Wrap tightly in foil or plastic wrap, or place in a Ziploc freezer bag and consume within 2 months.arrive Cook, defrost the pie in the refrigerator overnight, or reheat in a low oven for 20 minutes.
For more pecan recipes, check out:
Prep time 5 minutes
Cook Time 1 hour 10 minutes
Total time 1 hour 15 minutes
Calories 478 kcal
by Lil’ Luna
- 1 cup granulated sugar
- 1 cup light corn syrup
- 3 tablespoons butter
- 1 teaspoon vanilla
- 3 extra large eggs, lightly beaten
- 1 cup chopped pecans
- 1 unbaked 9-inch pie shell
In a saucepan over medium heat, bring sugar, corn syrup, butter, and vanilla to a boil.
Reduce heat and simmer uncovered for 6 minutes, stirring constantly. Remove from heat and cool to room temperature.
Add eggs and mix well. Put the pecans in the pie shell. Pour the sugar mixture over the pecans. Bake at 350 degrees for 1 hour.
Adapted from Lubys Cookbook