Description
This classic homemade pecan pie features a buttery, flaky crust filled with a rich, sweet custard made from corn syrup, brown sugar, and a generous amount of pecan halves. Perfectly baked to achieve a set, slightly jiggly filling with toasted nuts on top, it’s an indulgent dessert ideal for holidays or any special occasion.
Ingredients
Scale
Pie Crust
- 1 Homemade pie crust, unbaked (my recipe makes 2 crusts, so you can freeze the other crust)
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 (150 g)
Instructions
- Prepare the crust: Prepare your perfect homemade pie crust recipe and place the pie dough in a deep dish pie plate. Refrigerate the crust while you prepare the filling to keep it firm.
- Mix the filling: In a large bowl, cream together the granulated sugar, light brown sugar, salt, light corn syrup, and softened (or melted) butter until well combined. Mix in the eggs and the vanilla extract thoroughly to form a smooth batter.
- Add pecans: Reserve a few pecan halves for garnish. Stir the remaining pecans into the batter to evenly distribute the nuts throughout the filling.
- Assemble the pie: Pour the pecan filling into the unbaked pie shell evenly. Arrange the reserved pecans on top to fill any empty spots for a decorative finish. Use a small spoon to gently cover the top pecans with a little bit of batter to help them adhere.
- Bake the pie: Preheat your oven to 425°F (220°C). Bake the pie at this temperature for 10 minutes to set the crust and start cooking the filling.
- Reduce temperature and continue baking: Lower the oven temperature to 350°F (175°C) and continue baking for about 50 minutes. Halfway through baking, tent a large piece of greased aluminum foil loosely over the pie to prevent the top from over-browning. Make sure the foil does not touch the filling.
- Check for doneness: The pie is done when gently shaken it is not overly jiggly in the center. If it jiggles excessively, continue baking for an additional 5-10 minutes or longer as needed until the center is set but still slightly soft.
- Cool the pie: Once baked, allow the pie to cool completely for several hours to fully set before slicing and serving. Alternatively, refrigerate the pie for 1-3 days until ready to serve.
Notes
- This recipe is designed for a standard 9-inch pie dish. For larger pie dishes, increase the recipe by 1 ½ times.
- Make Ahead: Bake the pie fully, cool completely, then cover and refrigerate for 1-3 days. Remove from the fridge about one hour before serving for best flavor and texture.
- Filling and crust can be prepared ahead separately. Combine and bake on the day of serving for freshness.
- Freezing: After baking and cooling, wrap the pie tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice (1/12th of pie)
- Calories: 430
- Sugar: 35g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
