Very Easy Pecan Pie
Submitted by ashley
No-fuss pecan pie with cornmeal for subtle texture and a slow bake that prevents cracking. Mix everything in one bowl, pour, and bake at 300°F for foolproof holiday dessert that slices clean.
YIELD
12 servingsPREP
10 minCOOK
60 minREADY
65 minThe cornmeal is the secret weapon you didn’t know you needed.
It adds a hint of texture and helps stabilize the filling so you get clean slices instead of runny centers.
Low and slow at 300°F means no cracks, no weeping, just smooth filling from edge to center.
Kitchen Tips
- Room temperature eggs: Cold eggs can cause the butter to seize. Let them sit out for 30 minutes before mixing.
- Low heat prevents cracks: That 300°F bake takes longer but yields a smooth, crack-free top.
- Cool completely: Warm pie slices messy. Let it cool at least 3 hours for neat wedges.
Variations
- Salted caramel: Drizzle with salted caramel sauce before serving for sweet-salty contrast.
- Toasted pecans: Toast the pecans for 8 minutes at 350°F before adding for deeper flavor.
- Spiced filling: Add ½ teaspoon cinnamon and ¼ teaspoon nutmeg for warm holiday spice.
Ingredients
Directions
Add all ingredients together in bowl, and mix well.
Pour into pie shell, and bake 1 hour at 300 degrees.
Allow to cool and serve.
Comments
