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Easy Pecan Pie

Easy Pecan Pie
  • Prep 15 min
  • Total 3 hr 30 min
  • Ingredients 7
  • Servings 8
You can't go wrong with homemade pecan pie. Fall flavors combine in a crunchy and sweet filling for a decadent dessert that's surprisingly easy. Learn how to make pecan pie by pouring the six-ingredient filling into a premade frozen pie crust and baking for a rich seasonal treat that’s about to become your new go-to dessert.
Updated June 16, 2021

Ingredients

  • 1 cup packed brown sugar
  • 1/3 cup butter, melted
  • 3/4 cup light corn syrup
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 cups pecan halves or pieces
  • 1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

Steps

  • 1
    Heat oven to 375°F; place cookie sheet in oven to preheat.
  • 2
    In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
  • 3
    Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.

  • For a pretty pie, arrange some of pecan halves on the top of the filling in a decorative pattern before it goes into the oven.
  • Brown sugar needs to be measured by packing or firmly pressing into a dry measuring cup. What you’re doing is pressing out any pockets of air that get trapped between the sticky grains of sugar.
  • Pecan pie is sweet, so if you’d like to garnish slices with whipped cream, there’s no need to sweeten it.
  • For a deeper caramel flavor, choose dark brown sugar and dark corn syrup for the filling.
  • One refrigerated Pillsbury™ Pie Crust may be substituted for the frozen Pillsbury™ Deep Dish Pie Crust in this recipe. Prepare refrigerated Pillsbury™ Pie Crust as directed on box for 1 crust pie. Prepare pecan pie filling and fill pie crust as directed in recipe. Do Not Place on cookie sheet. Bake 28 to 34 minutes or until center is set. If necessary, cover crust edges last 15 to 20 minutes to prevent over browning.
  • If you don’t have an electric mixer, a whisk works just as well. Just make sure all your ingredients are well-mixed before adding the pecans.

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
350mg
15%
Potassium
140mg
4%
Total Carbohydrate
65g
22%
Dietary Fiber
2g
7%
Sugars
36g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

  • Pecan pie is quintessentially American because the pecan nut is in fact native to North America. 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 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. Officially dubbed as a “sugar pie,” most pecan pie recipes call for some sort of corn syrup or molasses, sugar, butter, eggs and, of course, pecans. This easy recipe follows the same classic formula, and is the perfect introduction to the famous dessert. Once you’ve tried making it the traditional way, you can try a whole bunch of other twists like adding chocolate, bourbon and more! Are you a pie baking novice? Don’t be intimidated. Making a great pie is easier than you think, and we have some tips to help you along the way.
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