Easy Yet Yummy Pecan Pie

Sometimes the simplest recipes are the keepers.

Eggs, butter, corn syrup, salt, and pecans all go into one bowl, get stirred, and hit the oven.

No browning butter, no double boilers, no temperature babysitting, just straightforward pecan pie that tastes like you spent all day on it.

Chef Tips

• Mix well: Since everything goes in together, whisk thoroughly to fully incorporate the butter and eggs.
• Salt matters: That dash of salt balances the sweet corn syrup and makes the pecans taste nuttier.
• Don’t skip the cool: Cutting into a warm pie gives you pecan soup. Wait at least 2 hours for clean slices.

Variations

• Brown sugar swap: Replace half the corn syrup with packed brown sugar for molasses notes.
• Vanilla boost: Add 1 teaspoon vanilla extract for aromatic warmth.
• Mixed nuts: Use half pecans, half walnuts for varied texture and deeper flavor.