Pecan pie doesn’t try to be fancy. It just shows up, steals the show, and leaves everyone asking for the recipe.
This version is sticky, nutty, deeply caramel-flavored, and zero drama. No corn syrup. No candy thermometer. Just pantry staples, one bowl, and a pie crust that’s ready in 10 minutes. Bake it for Thanksgiving, Christmas, or a random Tuesday. We won’t tell.
Step-by-Step Instructions
Make the Crust
Mix flour and salt. Cut in cold butter until pea-sized crumbs form.
Add ice water 1 tablespoon at a time until dough comes together.
Press into a disk, wrap, and chill 30 minutes.
Roll out and fit into a 9-inch pie pan.
Make the Filling
Preheat oven to 350°F (175°C).
Whisk eggs in a large bowl. Add brown sugar, maple syrup, melted butter, vanilla, and salt. Whisk until smooth.
Stir in 1 ½ cups pecans. Pour into crust.
Arrange remaining ½ cup pecans on top in a pretty pattern.
Bake & Cool
Bake for 45-50 minutes. The center should jiggle slightly but not look wet.
Cool completely on a wire rack (at least 2 hours). The filling sets as it cools.
Summary
Prep Time: 15 minutes | Bake Time: 50 minutes | Cool Time: 2 hours
Yield: 8 slices | Difficulty: Easy
Storage Notes
Store at room temperature, covered, for up to 3 days. Refrigerate for up to a week. Serve cold, at room temp, or warm it up for 10 seconds in the microwave. Add whipped cream or vanilla ice cream. You’re welcome.
