The Absolute Best & Easiest Pecan Pie Recipe You’ll Make Every Holiday

This is the pecan pie that disappears first — buttery, gooey filling with crunchy pecans and that perfect sugary crackle on top. 10 minutes prep, no fancy techniques, and tastes like your Southern grandma made it (even if you’re using store-bought crust).

Prep: 10 min | Bake: 60–70 min | Serves: 8–10

Ingredients

1 unbaked 9-inch pie crust (homemade or Pillsbury – both work)

1 cup (200g) light brown sugar, packed

¾ cup light corn syrup OR maple syrup (see no-corn-syrup swap below)

½ cup (113g) unsalted butter, melted

3 large eggs

2 tsp vanilla extract

¼ tsp salt

2 cups (220g) pecan halves (roughly chopped or whole – your call)

Instructions

1. Preheat oven to 350°F (175°C). Place crust in pie dish → crimp edges → freeze while making filling.

2. Whisk brown sugar + corn syrup/maple + melted butter until smooth.

3. Beat in eggs one at a time → add vanilla + salt.

4. Fold in pecans → pour into frozen crust.

5. Bake 60–70 min — center should jiggle slightly (it sets as it cools).
Shield crust edges with foil after 30 min if browning too fast.

6. Cool completely (3+ hrs) → slice with sharp knife dipped in hot water.

No Corn Syrup Version (2025 Favorite)

Replace corn syrup with:
¾ cup maple syrup OR ½ cup honey + ¼ cup extra brown sugar

Pro Tips for Perfection

Toast pecans 8 min at 350°F first → deeper flavor

Slightly underbake → gooey center, never dry

Make 1–2 days ahead → flavor gets even better

Warm slices 15 sec in microwave → tastes fresh-baked

Serve with bourbon whipped cream or vanilla ice cream

This is the pecan pie your family will request every Thanksgiving and Christmas — and you’ll happily make because it’s literally foolproof.

Save it, buy extra pecans while they’re on sale, and get ready to be crowned dessert champion of 2025.