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Whether you’re making it for the holidays or simply craving something sweet, my easy homemade pecan pie delivers a rich caramelized filling with chunks of pecans that is sure to satisfy everyone. This recipe is different from traditional ones because of the crust, which is sweet, caramelized and a bit messy. My family absolutely loves this twist and I’m sure yours will too.

Tip: Use a premade frozen or refrigerated crust. This shortcut makes preparation a snap.

Ingredients

Pecans: Use whole, halves, or smaller pieces, depending on your preference. Keep fresh by storing in the refrigerator or freezer. They will last for months in the freezer.

Pie Crust: I love using Pillsbury Deep Dish frozen pie crust. It saves time and comes with its own disposable pie pan. It comes with two pie crusts. (I usually make one pumpkin and one pecan pie. See my Homemade Pumpkin Pie recipe.) Take the pie crust out of the freezer 10-20 minutes before you begin preparing the filling. Pierce the bottom and sides with a fork and bake in a preheated 400 degree F oven for 11-14 minutes. Baking the pie crust before adding the filling, produces a pie with a caramelized bottom.

Corn Syrup: Use light corn syrup for a milder, vanilla like taste or dark corn syrup for a richer flavor.

Other ingredients needed: softened butter, sugar, eggs, and vanilla.

How To Make Pecan Pie

Prepare the pie crust: Thaw crust for 10-20 minutes. Place the crust on a cookie sheet. Pierce the bottom and sides with a fork, then bake for 11-14 minutes in a preheated 400 degree F oven.
Mix the filling: In a large bowl, mix the softened butter, sugar and flour until creamy. Stir in corn syrup, beaten eggs, and vanilla. Stir in chopped or whole pecans.
Fill pie crust. Pour filling into the pie crust. Use a spatula to spread the pecans evenly. If using chopped pecans, top with several whole pecans.
Bake and serve. Bake in a preheated 350 degree F oven for one hour or until the filling is set and crust is lightly browned. It’s done when an inserted clean knife near the center comes out clean. Let the pie cool completely before slicing and serving.

Note: The amount of holes poked into the pie crust before baking, impacts how caramelized pie bottom becomes. The more holes, the more caramelized. If you don’t want it caramelized, I suggest you still poke a couple of holes to keep the crust from expanding while cooking before filling.

Variations

Add Chocolate Chips: Stir in 1/2 cup of chocolate chips with the pecans.

Add Flavoring: Try 1 teaspoon brandy extract or 2 tablespoons of your favorite bourbon.

Toppings: A dollop of whipped cream adds a creamy contrast. Or top with a scoop of vanilla ice cream.

Storing and Reheating

Leftover pecan pie is rare in my family, however if you have some, cover the pie with foil and store for up to 4 days in the refrigerator.

To freeze, let the pie cool completely. Freeze uncovered for 2 hours until firm. Then, wrap tightly in plastic wrap and foil. Place in a freezer safe bag and store up to 3 months.

To thaw, remove the pie from the freezer the day before you want to serve it. Unwrap the foil, and let it thaw in the refrigerator overnight.

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