Simple Pecan Pie

Pecan pie is an all-time favorite of mine, and I think many others as well! It is perfectly sweet and iconic of most Thanksgiving day meals. I try not to mess with a recipe that gets it right and pecan pie is one of those. Yes, there are variations and additions one can make but why change what is already so delicious? This is a tried and true family favorite, flavored with the option of bourbon to bring out the natural flavors. This is seriously so simple yet so delicious!

Serve with lightly whipped cream or a little vanilla ice cream, just to guild the lily. You won’t have to worry about leftovers with this pie as your guests will want seconds no matter how full they are!

Top down view of pecan pie with pieces of pecans on top and browned crust all on blue slate surface
Just look at those pieces of pecans! Nothing says “Thanksgiving” more than this!

If you need the perfect pie shell, make sure to check out my recipe!

Simple pecan pie in glass pie dish sitting on gray slate surface with small pumpkins sitting in background

Watch how to make this pecan pie:

Simple pecan pie topped with pieces of pecans in glass pie dish sitting on gray slate surface with small pumpkins in background
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Simple Pecan Pie

There's nothing quite like a classic pecan pie for Thanksgiving! This recipe has an optional addition of bourbon, which makes it a flavorful dessert for the holiday!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: pie, Thanksgiving
Difficulty: Easy
Method: Baking
Servings: 8 slices
Author: Kaleb

Ingredients

  • 1 pie crust recipe
  • ½ cup white sugar
  • 2 tbsp melted butter, slightly cooled
  • 2 eggs, beaten
  • 2 tbsp flour
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp bourbon, optional
  • 1 cup white corn syrup
  • 1 ½ cups pecans, ½ cup chopped coarsely

Instructions

  • Mix together sugar and butter. Add eggs and flour. Mix to combine. Add salt, vanilla bourbon (if desired) and corn syrup and whisk together.
  • Fold in pecans and pour into prepared 9-inch pie shell.
  • Bake in a preheated 375°F oven for 10 minutes. Reduce heat to 350°F and continue baking for 45-60 minutes until the middle just slightly jiggles and the edges are set. If crust starts to get too dark cover, with crust cover or tin foil.
  • Remove from the oven and let cool completely before serving.

Nutrition

Serving: 1 sliceCalories: 615 kcal (31%)Carbohydrates: 67.8 g (23%)Protein: 5.8 g (12%)Fat: 35.5 g (55%)Saturated Fat: 11.4 g (71%)Polyunsaturated Fat: 7 gMonounsaturated Fat: 15.2 gTrans Fat: 0.8 gCholesterol: 80.8 mg (27%)Sodium: 265.4 mg (12%)Potassium: 131.8 mg (4%)Fiber: 2.5 g (10%)Sugar: 49.3 g (55%)Vitamin A: 129.9 IU (3%)Vitamin C: 0.2 mgCalcium: 34.7 mg (3%)Iron: 1.8 mg (10%)

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  • Could I substitute sorghum molasses for the corn syrup? It may not be classic, but I think sorghum would add a wonderful flavor — unless the consistency or results are compromised.

  • I’m giving this a try for our Conrad Christmas tonight. It’s in the oven!! Thanks for having these recipes available. The Gray Boxwood is the first place I look when I need to make something special. Thanks Kaleb and Merry Christmas!