|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||6%|
|Total Sugars 27g|
|Vitamin C 0mg||1%|
|*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.|
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.
"I loved this pecan pie for its ease of preparation and perfect level of sweetness. Buying a pre-made crust cut down on prep time, allowing the pie to come together in minutes. I often find pecan pie to be overly sweet, but this one is perfectly balanced and allows the pecan flavor to shine through." —Kayla Hoang
3 1/2 ounces (7 tablespoons) unsalted butter, melted
2 large eggs
1/3 cup heavy cream, or half-and-half
1/3 cup dark corn syrup
1/2 teaspoon ground cinnamon
1/2 cup packed light brown sugar
1 cup pecans, coarsely chopped
1 (8-inch) store-bought graham cracker pie crust
Steps to Make It
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F.
In a large bowl, combine the melted butter, eggs, whipping cream, corn syrup, salt, cinnamon, and brown sugar. Mix well.
Fold in the pecans.
Pour the mixture into the graham cracker crust.
Place pie on a rimmed baking sheet. Bake until the top of the pie is brown and puffy, and the filling mostly set, but jiggles slightly, about 30 minutes.
Don't worry if the middle of the pie looks slightly jiggly. The filling will firm as it cools.
Transfer the pie to a wire rack to cool before slicing.
Serve with ice cream, whipped cream, or whipped topping. Add a small mint leaf to each slice of pie to dress it up.
- 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.
How to Store
- 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.