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A baked pecan pie in a glass pie dish sits on a white surface, surrounded by pecans, a striped towel, plates, and utensils.

Simple and Gooey Pecan Pie Recipe

Author: Jessica Haggard
Oil replaces butter in this pecan pie's press-in crust, no rolling pin needed before the pecans go in. The filling bakes glossy and just set, with a jiggle in the center that firms up once it cools.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Desserts
Cuisine American
Servings 12 slices
Calories 406 kcal

Ingredients
 
 

For the Crust:

  • 1 ½ cups flour
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • ½ cup vegetable oil
  • 3 tablespoons milk

For the Filling:

  • 1 cup light corn syrup
  • 3 large eggs
  • 1 cup sugar
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups pecans or slightly more if desired

Instructions
 

Make the crust

  • In a 9-inch pie pan, combine the flour, sugar, and salt with a fork until evenly mixed.
    A glass bowl with flour and a spoon, a smaller bowl with more flour, and a jar of salt on a marble surface.
  • In a glass measuring cup, stir together the oil and milk with a fork until smooth.
    A glass bowl filled with flour mixture and a metal spoon next to a measuring cup containing a yellow liquid with another spoon, both on a white surface.
  • Pour the wet mixture into the pan and blend it with the dry ingredients using a fork until the dough forms a soft ball.
    A glass bowl containing a ball of dough with a metal fork resting inside on a white surface.
  • Press the dough evenly over the bottom and up the sides of the pie pan. Use your fingers to shape or flute the edges for a finished look.
    Unbaked pie crust with crimped edges in a glass pie dish on a white marble surface.

Prepare the filling

  • In a large bowl, whisk together the corn syrup, eggs, sugar, melted butter, and vanilla until smooth and glossy.
    A glass bowl filled with chopped pecans in a brown liquid mixture sits on a white wooden surface next to a wooden spoon.
  • Fold in the pecans so they’re well coated, then pour the mixture into the unbaked crust.
    Unbaked pecan pie in a pie dish on a white wooden surface, with a wooden spoon beside it.
  • Bake at 350 °F on the center rack for 55–60 minutes, or until the center reaches 200 F and springs back lightly when touched.
    A whole pecan pie with a golden crust, viewed from above, sits on a white wooden surface.
  • Let the pie cool on a wire rack for at least 2 hours before slicing and serving.

Notes

  • Stir the filling just until mixed to avoid adding air, which can cause cracks on top.
  • Bake until the center jiggles slightly like Jell-O. It will firm up as it cools.
  • Cool completely before slicing so the filling sets and the slices come out clean.
Serve: Try it with ice cream or whipped cream on top. You can also enjoy with coffee, hot chocolate, or cider, or make it festive with peppermint mocha or apple cider mimosa.
Store: Cool the pie, wrap it well, and keep in the fridge for up to four days or freeze for two months. Thaw in the fridge overnight and warm in the oven for about 10 minutes to refresh the texture.

Nutrition

Serving: 1sliceCalories: 406kcalCarbohydrates: 53gProtein: 4gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 52mgSodium: 149mgPotassium: 92mgFiber: 2gSugar: 39gVitamin A: 139IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg
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