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Pecan Pie

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I made an easy pecan pie.  I want to share it with you in time for Thanksgiving.  The recipe is at the end of the post.


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I have tried making this pie with dark brown sugar instead of the white sugar pictured.  I couldn’t tell much difference in taste or anything else, except for the slightly darker color.  I prefer brown sugar over white sugar whenever I can, so that will probably be what I use for the future.  You beat the eggs lightly, then mix in everything except the pecans.

Then add the pecans.

Here is the pie unbaked.

And here it is puffed up, fresh out of the oven.  It sank down a little as it cooled.


It was delicious.  Even my husband who doesn’t like nut pies liked it!

I have a recipe for a pecan cheesecake pie.  I’ll have to make that again soon…





Pecan Pie

piece of pecan pie
This easy pecan pie tastes so much better than store bought that you will never buy one again!
Liberty Brammer at B4andAfters.com
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 8 -10


  • 3 eggs
  • 1 cup light corn syrup
  • ½ cup sugar white or brown
  • 2 tablespoons melted butter
  • 1 tsp vanilla extract
  • teaspoon salt
  • 1 cup chopped pecans
  • 1 unbaked 9 inch pastry shell homemade works as well as store bought


  • Lightly beat the eggs.
  • Mix in everything except the pecans and pie shell.
  • Stir in the pecans.
  • Pour into the pie shell, cover with foil and bake at 350 degrees for 20 minutes.
  • Remove the foil, bake 20-30 minutes longer or until puffed up and baked throughout.
  • Cool, and store in the refrigerator.

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  1. Hi Liberty,
    Rick’s two favorites, cheese cake and pecan pie, in one pie. Wow. I will make this. Usually he and Jenna fight over the pecan pies so I will have to make two!
    I am wondering if it’s possible to make home made caramel ice cream topping? I generally make my own crust and would prefer to make the caramel icing as well.

  2. I just love pecan pie; I oftentimes will add a cup of chocolate chips to mine just to mix it up every now and then. Thanks for sharing at the Hello Fall party.

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