Easy Pecan Pie

‘Tis Thanksgiving season which means…it’s PIE TIME!

I have said this a gazillion times, but I’m going to say it again.  Thanksgiving food isn’t my favorite.  It’s okay, but I would rather have a taco or lasagna or cheeseburger or sushi than turkey.  That being said, pie is my VERY FAVORITE DESSERT, so where the main bird fails me on Thanksgiving Day, the dessert table more than makes up for it.  When it comes to my family, pecan pie is a MUST on Thanksgiving, so years ago, I came up with this crazy super easy recipe.  If you need a delicious and quick pie recipe this holiday season, here you go!  I’m updating it today with a printable recipe just in time for your seasonal baking.

If you’re super into pecans like we are, here are a few more recipes for you too:
PUMPKIN SPICED PECANS
PECAN PRALINE BAKED BRIE
DARK CHOCOLATE & PECAN PUMPKIN PIE
NUTELLA PECAN PIE
CRANBERRY PECAN PINWHEELS

And believe it or not, SO MANY MORE PECAN RECIPES HERE!

Happy baking, friends! xx

Easy Pecan Pie

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• Author: Mix and Match Mama
• Prep Time: 5 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour
• Yield: 1 pie 1x

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Description

When it comes to my family, pecan pie is a MUST on Thanksgiving, so years ago, I came up with this crazy super easy recipe.  If you need a delicious and quick pie recipe this holiday season, here you go!

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Ingredients

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• 1 uncooked pie crust (either store bought or homemade)
• 1½ cups chopped pecans
• 3 eggs, lightly beaten
• ½ cup sugar
• ½ cup brown sugar
• 1 cup light Karo Syrup
• 1 teaspoon vanilla

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Instructions

1. Preheat oven to 325 degrees.
2. Fit your pie plate with your uncooked crust.  Set aside.
3. In a clean skillet over medium-high heat, toast up your pecans just a minute or two.  Remove from heat.
4. In a large mixing bowl, combine your eggs, sugar, brown sugar, Karo Syrup and vanilla with a spoon.  Stir in your toasted pecans.  Pour pecan mixture into your prepared pie plate and bake 50 to 55 minutes or until the crust is lightly brown and the center is pretty set.
5. Remove from oven and allow to cool at least an hour before slicing and serving.  If you’re waiting to serve this pie later in the day or the next day, store in the refrigerator until you’re ready to slice and serve.

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