Simple Pecan Pie Recipe
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A simple pecan pie recipe with a no-roll oil crust that’s just as nostalgic as it is simple. It has everything you want in a traditional holiday dessert; a gooey caramel-like filling, golden, buttery crust, and toasty pecan topping that cracks perfectly under your fork. Great for Thanksgiving, Christmas, or anytime you’re craving a slice of nutty goodness.
While we enjoy apple hand pies in fall, our Thanksgiving table is never complete without pecan pie. This recipe comes straight from my Grandma’s kitchen and never fails to impress. My aunt has made this for years, and she was kind enough to pass the recipe on to me so I can keep the tradition going. It’s my go-to for fall brunches, Sunday family meals, or whenever I want dessert to be extra special.
Why My Recipe Works
- Easy, from-scratch pie: No rolling pin needed for the crust. It’s mixed and pressed right into the pan.
- Simple ingredients
- Balanced: Sweet, rich, and caramel-like without being overwhelmingly sugary.
- Party-perfect: Slices beautifully, looks impressive on the table, and pairs well with almost any spread.
- Make-ahead friendly: Stays fresh for days, so you can bake it ahead of time and stress less on party day.
How to Make This Simple Pecan Pie Recipe
Nothing beats enjoying a warm slice of gooey pecan pie fresh off the oven! This beginner-friendly recipe is basically a mix, bake, and cool situation. Just 15 minutes of prep and your oven will do the rest.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
For the crust:
- Flour
- Salt
- Sugar
- Vegetable oil
- Milk: Use cold milk for a flakier crust.
For the filling:
- Light corn syrup: I use Karo syrup.
- Eggs
- Sugar
- Butter
- Vanilla extract
- Pecans: For a deeper flavor, try toasting the pecans before adding them to the filling.
Step-By-Step Instructions
With this simple pecan pie recipe, making a crust and filling from scratch has never been easier. Follow the instructions below and you’re guaranteed to make the perfect holiday pie!
Make the crust
- In a 9-inch pie pan, mix the flour, sugar, and salt using a fork.
- Measure the oil in a glass measuring cup, and add the milk. Stir well with a fork.
- Pour the liquid mixture into the pie pan and mix with the dry ingredients using a fork until a ball forms.
- Press the dough evenly across the bottom and up the sides of the pie pan. Use your fingers to flute the edges.
Prepare the filling
- Stir the corn syrup, eggs, sugar, melted butter, and vanilla in a large bowl until smooth. Fold in the pecans.
- Pour the filling into the unbaked crust.
- Bake at 350 F on the center rack of the oven for 55–60 minutes. The pie is done when the center reaches 200 F and springs back slightly when tapped.
- Cool for at least 2 hours before serving.
Substitutions
- Flour: Substitute with the same amount of gluten-free flour blend if needed.
- Vegetable oil: Swap with melted butter.
- Light corn syrup: Replace with maple syrup or honey, but note that the flavor will shift slightly.
- Butter: If you don’t want to use butter, substitute with coconut oil.
- Vanilla extract: Use almond extract for a nutty twist.
Expert Tips
- Don’t overbeat the filling: Stir until just combined. Overmixing incorporates too much air, which can lead to cracks on top.
- Try a flavor twist: Add a splash of bourbon, rum, or espresso powder to the filling for a grown-up depth of flavor. Perfect for Friendsgiving!
- Check doneness the right way: The center should still jiggle slightly (like Jell-O) when you take it out. It’ll firm up as it cools.
- Cool completely before slicing: This ensures the filling sets and gives you neat slices instead of a runny mess.
- Make it ahead: Pecan pie actually tastes better the next day as the flavors meld. Bake, cool, cover, and refrigerate overnight.
How to Store This Recipe
Once the pie has cooled completely, cover it tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 4 days. To freeze, wrap the cooled pie (or individual slices) in plastic wrap, then in foil, and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before serving.
To reheat, warm slices in the oven for about 10 minutes, or until heated through. This brings back the pie’s gooey filling and crisp texture.
How to Serve Pecan Pie
Serve pecan pie slightly warm or at room temperature so the filling is gooey and the crust stays crisp. It’s delicious on its own, but even better with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
For a festive touch, pair it with a hot drink like coffee, peppermint hot chocolate, spiced cider, or even eggnog during the holidays. Serve it to friends with holiday cocktails like candy cane martini or eggnog martini.
More Holiday Desserts To Try
Sweet and Gooey Pecan Pie Recipe
Ingredients
For the Crust:
- 1 ½ cups flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup vegetable oil
- 3 tablespoons milk
For the Filling:
- 1 cup light corn syrup
- 3 large eggs
- 1 cup sugar
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups pecans or slightly more if desired
Instructions
Make the crust
- In a 9-inch pie pan, mix the flour, sugar, and salt using a fork.
- Measure the oil in a glass measuring cup, and add the milk. Stir well with a fork.
- Pour the liquid mixture into the pie pan and mix with the dry ingredients using a fork until a ball forms.
- Press the dough evenly across the bottom and up the sides of the pie pan. Use your fingers to flute the edges.
Prepare the filling
- Stir the corn syrup, eggs, sugar, melted butter, and vanilla in a large bowl until smooth. Fold in the pecans.
- Pour the filling into the unbaked crust.
- Bake at 350 °F on the center rack of the oven for 55–60 minutes. The pie is done when the center reaches 200 °F and springs back slightly when tapped.
- Cool for at least 2 hours before serving.
Notes
- Stir until just combined so the filling stays smooth and creamy.
- Add a splash of bourbon, rum, or espresso powder for extra depth great for Friendsgiving.
- Pull it from the oven when the center still jiggles a bit, like Jell-O. It will set as it cools.
- Letting it set properly makes for clean, tidy slices instead of a runny mess.
- Pecan pie tastes even better the next day, so bake ahead, cool, cover, and refrigerate overnight.
