Pecan Pie With Graham Cracker Crust

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/27/21
Easy pecan pie recipe

The Spruce Eats / Teena Agnel 
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
427 Calories
30g Fat
39g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 427
% Daily Value*
Total Fat 30g 38%
Saturated Fat 11g 54%
Cholesterol 84mg 28%
Sodium 170mg 7%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 6%
Total Sugars 27g
Protein 4g
Vitamin C 0mg 1%
Calcium 46mg 4%
Iron 1mg 7%
Potassium 131mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sweet, gooey, and oh-so-decadent—it's easy to love pecan pie! This classic dessert is so tasty and versatile. It's elegant enough for a Thanksgiving meal and simple enough that you could make it for a fall dinner. This is a straightforward recipe that helps you whip up the down-home treat with ease. You can top this rich, delicious pie with a scoop of vanilla ice cream or whipped cream. If you are feeling ambitious, you can even make your own whipped cream for an added treat.

A ready-made graham cracker pie shell makes the preparation a snap. You can also experiment a bit by baking it in a cookie crumb crust. You can find ready-made crusts in the baking aisle of most grocery stores. Avoid a frozen pie crust, which will still require some baking. Instead, the prepared crusts are a perfect shortcut for last-minute pie-making.

Featured Video

Ingredients

  • 3 1/2 ounces (7 tablespoons) unsalted butter, melted

  • 2 large eggs

  • 1/3 cup heavy cream, or heavy cream

  • 1/3 cup dark corn syrup

  • 1 pinch salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup light brown sugar, firmly packed

  • 1 cup pecans, coarsely chopped

  • 1 (8-inch) prepared graham cracker pie shell

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F.

    Gather the ingredients for pecan pie
    The Spruce Eats / Teena Agnel

  2. In a mixing bowl, combine the melted butter, eggs, whipping cream, corn syrup, salt, cinnamon, and brown sugar and mix well.

    Combine melted butter and eggs
    The Spruce Eats / Teena Agnel

  3. Stir in the pecans.

    Stir in pecans
    The Spruce Eats / Teena Agnel

  4. Remove the prepared crust from its wrapping. Pour the mixture into the crust.

    Put filling in pie
    The Spruce Eats / Teena Agnel

  5. Place pie on a baking sheet and bake for 30 minutes, or until the top of the pie is browned and puffy.

    Place on baking tray
    The Spruce Eats / Teena Agnel

  6. Watch carefully to prevent burning and take the pie out of the oven. Don't worry if the middle of the pie looks slightly jiggly. The filling will firm as it cools.

    Bake
    The Spruce Eats / Teena Agnel

  7. Wait until the pie has cooled to slice.

  8. Serve the pecan pie with ice cream, whipped cream, or whipped topping. For a fancy serving style, add a small mint leaf to each slice of pie.

    Serve slice
    The Spruce Eats / Teena Agnel

Tips

  • If you have any leftover pie, it will store best in the pie crust container. Cover the leftover pie with foil or plastic wrap and store it on the countertop for a day or two. You can also store it in the refrigerator, but bring it up to room temperature prior to serving the leftover pie.
  • Since the recipe calls for only 1/3 cup of whipping cream or heavy cream, you will likely have some left over. If you do, you are in luck. You can make whipped cream! Add one cup of the cream to two tablespoons of sugar. Pour that into a cold metal bowl and use a hand mixer, stand mixer, or a whisk (although you may get tired!), to whip that cream. Store the whipped cream in a sealed container in the refrigerator until you are ready to use.