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The Best Simple Pecan Pie          Makes 8 servings




I love pecan pie so much that I could eat it for breakfast.  Ok, I have.  But it



tastes so good with a cup of coffee.  I love this recipe not only because of the



way that it tastes,  but it's just so simple to make.  It is one of several crustless



pies on my site.  I've made many pies, but I find a lot of people just don't eat the



crust.  (And it doesn't seem to matter how hard you worked on making the



perfect flaky, fluted crust!)


I've included the links for the baking mix and vanilla used for this pie (and



others) , see below.

I love this pie plate from Le Tauci.   It works so well when you don't want



to crimp a pie crust or make a crustless pie stand out.

The Best Simple Pecan Pie


•  1½ cup chopped pecans 

•  ¾ cup whole milk

•  ¾ cup corn syrup (light or dark)

•  ¼ butter, room temperature

•  4 eggs

•  ¾ cup brown sugar, packed

•  ½ cup baking mix (our recipe here)

•  2 tsp of a good vanilla (our recipe here)

Preheat oven to 350°F.  You will need a 9-inch greased pie plate.


1.   Sprinkle pecan halves in a single layer in the prepared pie plate. (Image 1)



2.  Place remaining ingredients in a blender; process on high for 20




    seconds until smooth, scraping the container after 10 seconds.



3.  Pour into pie plate (Image 2); bake for 50 minutes or until knife inserted in




     the middle comes out clean; cool at room temperature.



best pecan pie recipe,  crustless pecan pie recipe, southern style pecan pie recipe


Image 1
Image 2
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