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Easy Pecan Pie Recipe (Using Store-Bought Pie Crust)

When it comes to a creating a dessert recipe that is most often served at Thanksgiving and Christmas it is hard to beat Pecan pie. The sweet, rich and nutty flavored pie ranks right up there with pumpkin and apple pie in most homes during the holidays.

Although the pie looks extravagant, it is actually very easy to make. The filling is made by combining eggs, sugar, butter, corn syrup, vanilla extract, and of course, pecans. The pecans add a nice crunch to the pie, and their nutty flavor complements the sweet caramel flavor of the filling.

Then to make it even more delicious, the pie can be served with a dollop of whipped cream or a scoop of vanilla ice cream on top. It is a rich and decadent dessert that is perfect to save for special occasions.

easy pecan pie recipe with a slice of pie with whipped topping
A classic piece of pecan pie ready for Thanksgiving dessert!

Although the flavor is complex and the pie looks impressive, it actually comes together very easily with a few basic ingredients. The filling requires only 8 ingredients, and with the help of store bought pie crust dough this pie is prepared and ready for the oven in only 15 minutes!!

And who couldn’t use a holiday dessert recipe that is that easy?

STORE BOUGHT vs. HOMEMADE PIE CRUST

Although homemade pie crust is delicious and easy to make (See: Homemade Pie Crust Recipe), during the holidays it is sometimes impossible to have enough time to make your own. This is especially true when you are hosting Thanksgiving dinner and are responsible for making several dishes.

Therefore store-bought pie crust becomes an easy option for those who want to make this pecan pie recipe, but are short on time or do not have the experience to make their own.

Although it may not be as flaky or buttery as Grandma’s homemade pie crust, refrigerator or frozen pie crust dough will definitely do the job when it comes to making pecan pie.

However if you are going to use a store-bought refrigerated pie crust, there are a few things to note to make it as easy as possible:

  • Thaw the pie crust completely before using it. If the pie crust is cold, it will be difficult to roll out and will crack and break when you place it in the pie pan.
  • Handle the pie crust as little as possible. The more you handle the pie crust, the more likely it is to become soft and mushy. Again, this will make it difficult to transfer to the pan.
  • Prick the bottom of the pie crust with a fork before baking. This will help to prevent the pie crust from bubbling up in the oven.
  • Bake the pie crust at a high temperature. A high temperature will help to create a flaky, crispy crust. Just be sure to have aluminum foil or a pie shield to prevent the crust from becoming too brown.
refrigerator pie crust in pie pan

Frozen Pre-Made Pie Crust Option

You can also purchase a frozen pie crust that is already formed and ready to use. Some brands of frozen pie crust are sold in a foil pie pan which can be put directly into the oven.

Other frozen pie crusts are in the classic shape, but do not include a pan. Therefore, you will need to place the pie crust in your own pie pan before making the Pecan Pie.

However, before adding the filling, be sure to thaw the pie crust. Spray a 9 inch pie pan with non-stick baking spray. Then place the pie crust in the pan and let it thaw.

It will take approximately 30 minutes at room temperature for it to thaw nicely, but not become overly sticky. Then you can add the filling and bake the pie as instructed.

THE PECAN PIE FILLING

Traditional pecan pie is made by combining sugar, salt, butter, corn syrup, vanilla and eggs together until a thick syrup forms. Then pecan pieces are stirred into the mix before it gets poured in the crust.

However there are a few tips that you need to follow to make sure that the filling turns out perfect every time.

brown filling with nuts
Once the filling is ready pour it into the crust.

1. Once the crust is formed and in the pie plate, place it in the refrigerator or freezer until the filling is ready. This will prevent the crust from becoming too soft and soggy.

2. Use both granulated white sugar and brown sugar to give more of that caramel flavor that pecan pie is known for.

3. Measure the light corn syrup in a Push Measuring Cup to ensure that the entire measured amount ends up in the filling.

4. Chop at least half of the pecan pieces into smaller size pieces. This will allow the pecans to be evenly distributed in the filling.

HOW TO STORE PECAN PIE

Cool the pie completely: After making this pecan pie recipe, it’s crucial to let the pie cool completely to room temperature. This prevents condensation from forming on the surface of the pie, which can make the crust soggy.

Wrap the pie loosely: Once the pie has cooled, cover it loosely with plastic wrap or aluminum foil. Avoid wrapping it too tightly, as this can trap moisture and make the crust soggy.

Refrigerate the pie: Store the covered pie in the refrigerator for up to four days.

Freeze the pie for longer storage: If you want to keep the pecan pie for longer than four days, you can freeze it for up to three months. Wrap the cooled pie tightly in plastic wrap and then again in aluminum foil. Label the pie with the date and place it in the freezer.

whole baked pecan pie
The pie is ready to come out of the oven when it no longer jiggles easily. Then let it cool completely before slicing.

Easy Pecan Pie Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

  • 1 (9 inch) pie crust, unbaked
  • 1 cup granulated white sugar
  • 3 Tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1 cup light corn syrup
  • 3/4 teaspoon vanilla extract
  • 1/3 cup salted butter, softened
  • 3 eggs
  • 1 1/2 cups pecan halves

INSTRUCTIONS

Before making the recipe for the pecan pie filling you must first prepare the pie crust. Place the room temperature pie crust dough in an 8 or 9 inch standard depth pie dish.

Trim the top and crimp the edges as desired. Place the pie crust in the refrigerator while you prepare the pecan pie filling.

In a large mixing bowl add the granulated sugar, brown sugar, salt, corn syrup, and butter and mix until creamy. Add the eggs and vanilla and beat until well incorporated.

Stir the pecans into the batter and then pour it into the unbaked pie crust. Even out the top of the filling for even baking.

Place the pie in the pre-baked oven for 10 minutes, then lower the oven temp to 350°F and continue to bake for 20 minutes. 

Place a piece of foil over top of the pie, tenting it in the middle so that it does not touch the filling. then continue to bake for another 20 minutes.

slice of easy pecan pie

Check the pie for doneness by jiggling the pie and if only the center, no bigger than a dime can jiggle, the pie is done. If it jiggles more than that continue cooking until the center is almost set, approximately 5-10 more minutes.

Remove the pie from the oven and allow it to cool completely to allow the filling to set completely.

Cover and refrigerate until ready to serve. The pie will remain good for 4 days when stored in the refrigerator.

Enjoy! Mary

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Easy Pecan Pie Recipe

easy pecan pie recipe with a slice of pie with whipped topping

Easy pecan pie recipe that includes making your own pie filling but using a store-bought crust. Takes only 15 minutes to prepare.

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 9 inch pie crust, unbaked
  • 1 cup granulated sugar
  • 3 Tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1 cup light corn syrup
  • 3/4 teaspoon vanilla extract
  • 1/3 cup salted butter, softened
  • 3 eggs
  • 1 1/2 cups pecan halves

Instructions

  1. Place pie the pie dough in an 8 or 9inch standard pie dish. Trim the top and crimp the edges as desired, Place the pie crust in the refrigerator while you prepare the pecan pie filling.
  2. In a large mixing bowl add the granulated sugar, brown sugar, salt, corn syrup, and butter and mix until creamy. Add the eggs and vanilla and beat until well incorporated.
  3. Stir the pecans into the batter and then pour it into the unbaked pie crust.
  4. Place the pie in the pre-baked oven for 10 minutes, then lower the oven temp to 350°F and continue to bake for 20 minutes. 
  5. Place a piece of foil over top of the pie, tenting it in the middle so that it does not touch the filling. then continue to bake for another 20 minutes.
  6. Check the pie for doneness by jiggling the pie and if only the center, no bigger than a dime can jiggle, the pie is done. If it jiggles more than that continue cooking until the center is almost set, approximately 5-10 more minutes.
  7. Remove the pie from the oven and allow it to cool completely to allow the filling to set completely.
  8. Cover and refrigerate until ready to serve. The pie will remain good for 4 days when stored in the refrigerator.

Notes

  • Freezing Instructions: The pie can also be frozen for enjoyment later. To freeze the pie wrap the pie in plastic freezer wrap. Then wrap the plastic wrapped pie in aluminum foil. The pie can bve frozen for up to 3 months. Just be sure to label and date the pie for easy reference.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 374Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 60mgSodium: 225mgCarbohydrates: 50gFiber: 2gSugar: 42gProtein: 4g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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