A holiday meal at our house is not complete without one or more types of pie. I usually make both a creamy pumpkin pie and a sweet pecan pie as part of our Thanksgiving Day meal. Some years I make 2 of these pies depending on home many people are coming over for dinner.

This year I decided to make 2 pecan pies and it’s just as easy to make 2 pies, as it is to make 1 pie. I made the pies 2 days before Thanksgiving, so we had an extra pie to snack on. I wouldn’t want anyone to starve to death in the days leading up to Thanksgiving. I like to use a ready to bake, pre-made pie crust to save time when making holiday desserts.

Pecanpie01 — A homemade pecan pie, cooling off and waiting to be served on Thanksgiving Day.

Recipe to Make a Single Pecan Pie

I used Pillsbury’s ready to bake, pre-made pie crust for this Thanksgiving dessert recipe. You could also use a defrosted, frozen, ready to bake pie crust if desired, or make a pie crust from scratch. I couldn’t find my pie pans yesterday, so I used two metal cake pans, which ended up making the pie kind of look like a deep dish pecan pie.

I used a combination of chopped and whole pecans when making my pies. I added the chopped pecans to the bottom of the pie crust, poured in the filling, then garnished the top of the pie with whole pecans before baking.

slice of pecan pie with vanilla ice cream

Homemade Pecan Pie Recipe

Lynn Smythe

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Resting Time 40

Total Time 2

Course Dessert

Servings 8 slices

Equipment

Mixing bowl
Large mixing spoon
Wire whisk
Spatula
Pie pan

Ingredients

1 whole Ready made pie crust
1 cup Light corn syrup
1/2 cup Granulated sugar
1/2 cup Light brown sugar packed
3 whole eggs
1 tbsp Butter melted
1 tsp Vanilla extract
1 1/2 cups Pecans whole or chopped

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Let the ready bake pie crust come to room temperature.
Spray a metal pie pan or cake pan with non stick cooking spray.
Place the pie crust in the bottom of the pan.
Spread the chopped or whole pecans evenly over the bottom of the pie crust.
In a large mixing bowl, stir in the corn syrup, brown sugar and granulated sugar.
Whisk the eggs into the sugar mixture.
Stir in the melted butter and vanilla extract.
Pour the pie batter into the pan.
Place the pan in the oven and cook for 60 to 70 minutes, until golden brown on top. To prevent possible drips, I live to place the pie pan on a large baking sheet.
Let cool slightly before serving. Fresh baked pecan pie comes out of the oven resembling molten lava, please let it cool down before trying to eat a piece, or you could end up burning yourself!