Description
This classic pecan pie features a rich, gooey filling made with corn syrup, brown sugar, and plenty of pecans nestled in a flaky homemade pie crust. Baked to perfection with a golden top and a slightly set center, it’s a timeless dessert perfect for holidays and special occasions.
Ingredients
Scale
Pie Crust
- 1 Homemade pie crust, unbaked (recipe makes 2 crusts, freeze second crust if desired)
Filling
- 1 cup granulated sugar (200 g)
- 3 Tablespoons light brown sugar (40 g)
- 1/2 teaspoon salt (3 g)
- 1 cup light corn syrup (240 ml)
- 3/4 teaspoon vanilla extract (3.75 ml)
- 1/3 cup salted butter, softened or melted (75 g)
- 3 large eggs
- 1 1/2 cups pecan halves, chopped or whole (150 g)
Instructions
- Prepare the pie crust: Use your perfect pie crust recipe to line a deep dish 9-inch pie plate with the dough. Refrigerate the crust while you make the filling to keep it firm.
- Make the filling: In a large bowl, cream together the granulated sugar, brown sugar, salt, corn syrup, and softened or melted butter until well combined. Beat in the eggs and vanilla extract thoroughly.
- Add pecans and pour filling: Reserve a few pecan halves for decoration. Stir the remaining pecans into the batter, then pour the mixture into the unbaked pie shell. Place the reserved pecans on top in any empty spots, and lightly cover them with a bit of the batter using a small spoon for an even appearance.
- Bake the pie: Preheat oven to 425°F (220°C). Bake the pie at this temperature for 10 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for about 50 minutes. About halfway through baking, tent a large piece of greased aluminum foil over the top to prevent over-browning. Make sure the foil tent doesn’t touch the filling.
- Check doneness: The pie is done when the center is mostly set and only slightly jiggles when gently shaken. If it jiggles a lot, bake for an additional 5-10 minutes or longer as needed. It’s better to err on the side of overcooking slightly to ensure the filling sets fully.
- Cool and serve: Allow the pecan pie to cool completely at room temperature for several hours before slicing and serving. Alternatively, refrigerate for 1-3 days and bring to room temperature about an hour before serving for best flavor and texture.
Notes
- This recipe is designed for a standard 9-inch pie dish. For larger pie dishes, increase ingredient quantities by 1.5 times.
- Make Ahead: Pecan pie can be baked up to 3 days in advance. After baking and cooling, cover and refrigerate. Remove from refrigerator about an hour before serving.
- You can prepare the pecan filling (without nuts) and pie crust in advance, store separately, then assemble and bake on the day of serving.
- Freezing: Cool baked pie completely before wrapping with plastic wrap and aluminum foil. Freeze up to 3 months. Thaw fully in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 420
- Sugar: 32g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
