Best Easy Pecan Pie Recipes

EASY PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat together the eggs, corn syrup, sugar, butter and vanilla.
• Arrange pecans in bottom of pie crust and pour mixture over.
• Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Allow to cool before slicing.

EASY PECAN PIE BREAD PUDDING

Steps:

• Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!
• Preheat oven to 350 degrees F.
• In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.
• Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
• Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.
• Pour this mixture over the bread and egg mixture, and gently fold. Don't mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.
• Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.
• Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

EASY PECAN PIE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil; grease foil., Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, butter and 1 egg; beat on low speed until blended. Press onto bottom of prepared pan. Bake 15 minutes. Cool on a wire rack., For filling, beat corn syrup, brown sugar, vanilla and reserved cake mix until blended. Add eggs; beat on low speed just until combined. Pour over warm crust; sprinkle with pecans., Bake until center is set, 25-30 minutes longer. Cool completely in pan on a wire rack. To serve, refrigerate at least 15 minutes. Lift out of pan; discard foil, then cut into bars.

EASY BOURBON CHOCOLATE-PECAN PIE

Steps:

• Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle chocolate chips into crust. Set aside., In a large bowl, whisk the eggs, corn syrup, sugar, butter, brown sugar, bourbon, flour and vanilla until smooth. Stir in 1 cup pecans. Pour into crust; sprinkle with remaining pecans., Bake at 350° for 50-60 minutes or until set. Cool on a wire rack. Store leftovers in the refrigerator.

EASY BOURBON PECAN PIE

Steps:

• In a food processor, pulse half the pecans until coarsely chopped; reserve remaining pecans. Combine eggs and sugars until well mixed. Add next 5 ingredients and chopped pecans., Unroll crust into a 9-in. metal pie plate; flute edge. Pour filling into crust. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes. , Preheat oven to 425°. Bake until crust is set, about 15 minutes. Reduce oven setting to 350°; continue baking until pie is puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream.

EASY PECAN PIE BROWNIES

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake 25 minutes.
• In large bowl, stir brown sugar, corn syrup, vanilla, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base.
• Bake 25 to 30 minutes or until topping is set. Cool completely in pan on cooling rack. Refrigerate 2 hours. Use foil to lift from pan. Cut into 4 rows by 4 rows.

EASY CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a microwave, melt 1/2 cup butter in a large microwave-safe bowl. Stir in cookie mix, 1 egg and cinnamon. Spread into a greased 13x9-in. baking pan. Bake until edges are lightly browned, 12-15 minutes. Remove to a wire rack., Meanwhile, in a small saucepan, melt chocolate and remaining 1/4 cup butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and remaining 3 eggs until blended. Stir in bourbon, vanilla and chocolate mixture. Stir in pecans. Pour over warm cookie crust. Bake until top is golden brown, 15-20 minutes. Cool completely in pan on a wire rack., For caramel sauce, in a small saucepan, cook and stir brown sugar and butter over medium heat until butter is melted. Gradually add cream; bring to a boil. Cook and stir until slightly thickened, 10-12 minutes. Remove from the heat. Cool completely., For chocolate whipped cream, in a large bowl, beat cream, confectioners' sugar and cocoa until stiff peaks form. Serve bars with caramel sauce and chocolate whipped cream.

EASY PECAN PIE BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine flour and brown sugar. Cut in butter and margarine until mixture resembles coarse crumbs.
• Press into a 9 x 13 inch pan and bake for 10 minutes.
• Combine remaining ingredients except pecans and blend well. Stir in pecans. Pour over baked crust.
• Reduce oven temperature to 275 degrees F (140 degrees C). Bake 50 minutes or until set. Cool in pan on wire rack. Cut into bars.

EASY CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) In a medium saucepan, melt the butter over low heat. Stir in sugar, and set aside to cool.
• In a mixing bowl, beat eggs well. Stir in salt, corn syrup and melted butter mixture. Add coffee powder mixed with 1 teaspoon water, if desired. Stir in the chopped pecans.
• Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust.
• Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft.
• Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.

EASY PECAN PIE CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Beat cream cheese, sugar, egg, vanilla extract, and salt for pie together in a bowl until creamy. Spread evenly over the bottom of the unbaked pie crust, then sprinkle pecans evenly over top.
• Combine corn syrup, eggs, sugar, and vanilla for topping together in a bowl. Beat until smooth. Pour over pecan layer.
• Bake in the preheated oven until pecan layer is golden brown, 35 to 45 minutes. Let cool on a wire rack. Serve slightly warm.

EASY CHOCOLATE- PECAN PIE BARS

Steps:

• Set oven to 350 degrees.
• Grease a 13" x 9" baking pan.
• Set aside 1 cup of cake mix for the filling.
• For the crust: In a large mixing bowl, combine the remaining cake mix, butter, and slightly beaten egg.
• Stir with a fork until crumbly.
• Transfer into prepared pan.
• With lightly floured hands, press lightly and evenly into bottom of pan to form a crust (don't pack crust down to hard).
• Bake the crust for 12 minutes (don't over bake).
• Meanwhile, for filling, in a medium bowl, combine the second mixture of eggs, brown sugar, cornsyrup and vanilla.
• Add the reserved 1 cup of cake mixture; stir with a fork, just until blended (do not beat, some tiny clumps will remain thats okay!).
• Spread filling evenly over baked crust; sprinkle evenly with pecans.
• Bake 25-30 minutes, or until the filling appears set when pan is gently shaken.
• Cool completely on wire rack.
• Cut into bars.

EASY CARAMEL PECAN APPLE PIE POCKETS

Steps:

• 1. unroll one can of crescent rolls and lay out in 9 x 13 sprayed pan. I use the new crescent rolls that are in one piece and not the triangles.
• 2. Top with apple pie filling. Sprinkle the cinnamon and sugar over top. Next sprinkle the pecans over top.
• 3. roll out the other can of crescent rolls and lay over the top and seal the edges.
• 4. Place in 350 oven and bake 20 minutes. Pour caramel over the top and bake an additional 10 minutes or until crust is browned and not doughy.

IMPOSSIBLY EASY PUMPKIN-PECAN PIE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.

EASY VANILLA CHEESECAKE PECAN PIE

Steps:

• 1. Preheat oven to 350°F. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate
• 2. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.
• 3. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack.

EASY PECAN PIE BAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 10x15-inch baking pan.
• Mix flour, 3/4 cup butter, 1/4 cup plus 2 tablespoons sugar, and salt together in a bowl until crumbly. Press into the prepared pan.
• Bake crust in the preheated oven until lightly browned, about 20 minutes. Remove and leave oven on.
• Mix corn syrup, 1 1/2 cups sugar, eggs, melted butter, and vanilla extract together in a bowl until blended. Stir in pecans. Spread filling evenly over the baked crust.
• Bake in the hot oven until filling is set, about 25 minutes. Let cool completely, and cut into squares.

IMPOSSIBLY EASY PECAN PIE

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate. Sprinkle pecans in pie plate.
• Beat remaining ingredients with fork until blended. Pour into pie plate.
• Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.

IMPOSSIBLY EASY PUMPKIN-PECAN PIE

Steps:

• Heat oven to 350ºF. Spray 9-inch glass pie plate with cooking spray.
• In medium bowl, stir pumpkin, Bisquick mix, sugar, milk, butter, 1 1/2 teaspoons pumpkin pie spice, the vanilla and eggs until blended. Stir in chopped pecans. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour.
• Stir whipped topping and 1/4 teaspoon pumpkin pie spice. Garnish pie with topping and pecan halves. Store covered in refrigerator.
• High Altitude (3500-6500 ft): Heat oven to 375ºF.

EASY BOURBON PECAN PIE

Steps:

• Preheat the oven to 375 degrees.
• In a medium bowl, stir together the sugar and melted butter.
• Add the corn syrup, eggs, pecans, and bourbon, & stir until all ingredients are combined.
• Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet.
• Bake for 10 minutes and lower the temperature to 350 degrees and continue to bake for an additional 25 minutes, or until the pie is set.
• Remove from oven and cool on a wire rack.

EASY PECAN PIE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a non-stick mini-muffin pan with floured cooking spray.
• Stir chopped pecans, brown sugar, flour, melted butter, and eggs together in a bowl. Spoon pecan mixture into prepared muffin cups and place 1 whole pecan in the center of each.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes. Transfer cupcakes to a wire rack to cool completely, about 1 hour.

EASY CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• Melt margarine with chocolate squares.
• In a large bowl, stir together eggs, corn syrup, sugar, chocolate mixture, and vanilla until well blended. Stir in pecans. Pour into pie shell.
• Bake for 50-55 minutes or until knife inserted halfway between center and edges comes out clean. Cool and serve.