BEST Pecan Pie Recipe 2021 ❤️

Pecan Pie Recipe
4.9 from 1779 votes
How To Make Pecan Pie Recipe in 3 Steps
How To Make Pecan Pie Recipe in 3 Steps
Prep Time
10 mins
Cook Time
1 hour
Total Time
1h 10 mins
 

After hundreds of Pecan Pie recipes tested by our expert team, we chose the best Pecan Pie recipe of 2021! Learn how to make in 3 easy steps! This pecan pie recipe impressed me from beginning to end. This Pecan Pie recipe is so quick, I should really make it a year-round dessert. This will definitely be a hit at any of your upcoming family gatherings-especially in the colder months.

This is my favorite pecan pie recipe for obvious reasons! This easy Pecan Pie Recipe is so delicious it will convert even the biggest skeptics!

Pecan Pie Ingredients

  •      1 Cup Karo® Light or Dark Corn Syrup
  •      3 Eggs
  •      1 Cup Granulated Sugar
  •      2 Tablespoons Butter, Melted
  •      1 Teaspoon Pure Vanilla Extract
  •      1–1/2 Cups (6 Ounces) Coarsely Chopped Pecans
  •      1 (9-inch) Unbaked or Frozen Deep-dish Pie Crust

    How To Make Pecan Pie - #1 Step

  1. Preheat oven to 350°F with a baking sheet on middle rack. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge.

    Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
  2. How To Make Pecan Pie - #1 Step

    How To Make Pecan Pie - #2 Step

  3. Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. Alternatively, make the dough in a food processor.
  4. How To Make Pecan Pie - #2 Step

    How To Make Pecan Pie - #3 Step

  5. Put pecans in pie shell and pour corn syrup mixture evenly over them. Spread pecans evenly inside pie crust.
  6. How To Make Pecan Pie - #3 Step

How Long to Cook Pecan Pie?

How Long to Cook Pecan Pie

Bake on center rack of oven for 60 to 70 minutes. If you have an instant read thermometer, you can check the temperature of the center of the pie, and when it reaches 200ºF, it is done.

If you don’t have a thermometer, you’ll know it’s done when the center springs back when you press it lightly. You may place a piece of foil over the top for the last few minutes of baking to prevent the edges of the crust from becoming too brown.

Let the baked pecan pie cool completely before cutting and serving. This classic pecan pie recipe is best served with whipped cream or a scoop of ice cream. Cover and store leftover Pecan pie at room temperature for 1-2 days or in the refrigerator for 4-5 days. Baked pecan pie freezes well for up to 3 months.

Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Pecan Pie Nutrition Facts

Pecan Pie Nutrition Facts

Per Serving: 302 calories; 27g fat; 12g saturated fat; 85mg cholesterol; 273mg sodium; 65g carbohydrate; 24g sugars; 1g fiber; 6g protein. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Servings
8-10 people
Calories
302 kcal
Difficulty
Easy
 

The Best Pecan Pie Recipe 2021

The Best Pecan Pie Recipe 2021

Jojo Recipes

This is the best Pecan Pie recipe of all time! Is there anything better than an easy and delicious Pecan Pie? This pie is perfect for the holidays to grace the center of your dining room table! Because while Pecan Pie is just about as important to your Thanksgiving meal as the turkey. It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet—exactly like the one here.

Taking the time to track down new-crop pecans will push things right over the top. The beauty of this Easy Pecan Pie recipe is that the prep time is less than 10 minutes, and you can make it in advance, so you’re not struggling with desserts the day of your family gathering. It’s a fantastic recipe, that you can rely on to turn out perfectly every time.

Pecan Pie is Southern baking at its finest. The classic Pecan pie, the forever, the sugary dessert without which no Thanksgiving is complete. The buttery, flaky pie crust has a wonderfully crumbly texture yet still stays perfectly in tact as the pecan pie bakes and cools.

The pecans on top get all toasty while the nuts underneath have a melt-in-your-mouth chewy texture. The pecan’s flavor and texture, paired with the flaky homemade pie crust, the filling’s vanilla, butter, and cinnamon.

It all just makes this my favorite pecan pie recipe. This is a classic Pecan pie Recipe. You can’t beat a classic, and it doesn’t get more classic than this Classic Pecan Pie recipe. Perfectly sweet with a wonderful crunch from the pecans, this is the best traditional pecan pie recipe!

This easy pecan pie recipe is one of my favorite holiday desserts. A classic pecan pie that you can prepare in minutes & can even make ahead! This Easy Pecan Pie Recipe is the best classic pecan pie that you can prepare in just minutes, and is a great pie recipe to make ahead! This Pecan Pie deserves a place on your holiday table!

Best Pecan Pie Recipe

Best Pecan Pie Recipe

Pecan Pie Recipe Tips

You can enjoy your pie with ice cream on top, whipped cream, or on it’s own. The crunchy pecans, paired with the sweet filling, is guaranteed to bit a hit. If you are using a prepared frozen pie crust, place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

The pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. If pie crust is over-browning, cover edges with foil. Pecan pie is a wonderful dessert to make ahead of time.

You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pecan pie. You can also make the pecan pie dough 1-5 days in advance since it needs to chill.

If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day. Spray your foil with non-stick spray before gently covering the pie so it doesn’t stick when you go to remove it.

Don’t over mix the eggs, beat them until just broken up. No one wants burnt pecan pie and the foil will protect your filling and pecans from turning black.

We like to top it with ice cream around here, it gives it a delicious texture and flavor contrast the delights your taste buds! If you don’t have dark corn syrup, light corn syrup will work and your pie will turn out just fine this way, I just prefer the richer taste from using dark corn syrup.

For a deeper caramel flavor, choose dark brown sugar and dark corn syrup for the filling. Nuts go rancid with storage, so make sure you are using the freshest of pecans for this pie!

Pecan Pie Origin

Pecan Pie Origin

The origin of pecan pie can be traced all the way back to the late 1800s, but really reached fame status in the early 20th century when Karo™ syrup began printing recipes for pecan pie on its bottles. Pecan pie is quintessentially American because the pecan nut is in fact native to North America. Pecans are native to North America, so it is entirely fitting that a pecan pie would make an annual appearance at Thanksgiving along with our other native foodstuffs like turkey, pumpkin, and cranberries.

Its versatility has made it extremely popular in the United States—it can be eaten raw, salted or sweetened, and is the star ingredient of classic American recipes like coffee cakes, pralines and, of course pecan pie.

Pecan pie itself though is a more recent invention. It became popular through the marketing efforts of Karo in the 1930s, to help sell their corn syrup, a necessary ingredient in the pie.


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