This Easy Pecan Pie Recipe is a holiday favorite! Traditional pecan pie with sugar, butter, homemade pie crust and a shot of rum for amazing depth of flavor.
Easy Pecan Pie
I’m extremely serious about our holiday pies. I start prepping 3 days before Thanksgiving so I have plenty of time to make them pretty and not feel rushed. My traditional day after Thanksgiving breakfast is always a leftover piece of pecan pie with a strong cup of coffee. I look forward to it ever year.
This pecan pie recipe is the one I have been using for years, and if you have never made a pecan pie you are going to be surprised how easy they are to make!
I use a homemade pie crust (recipe and step by step instructions coming soon to my website), but this can be whipped up quickly using refrigerated pie dough. You can even make the decorative leaf pie crust and nobody will know it’s not from scratch. Partially baking the the pie dough before adding the filling is the secret to avoiding soggy pie crust bottoms. See recipe card for instructions.
In a medium sized mixing bowl, combine butter and sugar and stir well. Then add pecans, eggs, corn syrup, rum, vanilla extract and salt. Stir well and transfer to par baked pie crust.
Arrange pecans in decorative circular pattern and bake. The pattern on top is optional, you can skip this step if you are in a hurry, but I do love how the top layer of pecans gets lightly toasted. It adds an extra layer of flavor to the pecan pie!
Pecan Pie Tips
- Partially bake the pie crust before adding filling to keep bottom of pie crust from getting soggy.
- Bake the pie on the lowest rack in the oven on a baking sheet. This will keep the crust and pecans from getting overly brown and make it easier to take pie in and out of oven.
- Use an egg wash on the pie crust before baking to give it shine and a golden brown color.
- Bake the pie the evening before the holiday and store covered with plastic wrap at room temperature.
- 1 cup sugar
- 3 tablespoons melted butter
- 1/2 cup dark corn syrup
- 3 eggs lightly beaten
- 1 1/2 cups pecan halves plus more for topping
- 1 tablespoon dark rum
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 9 inch pie dough
- 1 egg
- 1 tablespoon water
Roll out and arrange pie dough with decorative edge. Place unbaked pie shell in freezer for one hour to firm. Preheat oven to 350 degrees and lower oven rack to lowest position. Brush pie crust edges lightly with egg wash. Use a piece of parchment paper to gently line pie crust. Fill with pie weights and bake for 10 minutes. Then remove pie weights and bake for another 10 minutes. If pie crust starts to bubble, press back down gently with a spoon. Remove pie crust and set aside.
Preheat oven to 375 degrees. In a medium bowl, combine butter and sugar and mix well. Stir in corn syrup, eggs, pecans, rum, vanilla extract and salt. Pour pecan mixture into partially baked pie crust.
Arrange additional pecans in a circular pattern on top of pie. Place pie on baking sheet and bake on lower rack in oven for 10 minutes. Then lower oven temperature to 350 degrees and bake for an additional 25 minutes or until set. Remove from oven and let cool.
More Thanksgiving recipes:
Best Pumpkin Pie – coming soon
Homemade Pie Crust – coming soon
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- and...most important...absolutely DELICIOUS