Description
This classic Pecan Pie recipe features a rich, sweet filling made from a blend of sugars, corn syrup, butter, and eggs, combined with crunchy pecan halves, all nestled in a flaky homemade pie crust. Baked to perfection with a caramelized top and a luscious, gooey center, this dessert is a timeless favorite perfect for holidays and special occasions.
Ingredients
Units
Scale
Pie Crust
- 1 Homemade pie crust, unbaked (enough for one 9'' pie)
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), chopped or whole
Instructions
- Prepare Pie Crust: Use your homemade pie crust recipe to prepare the dough and fit it into a deep 9-inch pie dish. Refrigerate the crust while you prepare the filling to ensure it stays firm and prevents shrinking during baking.
- Make Filling: In a large bowl, cream together granulated sugar, light brown sugar, salt, light corn syrup, and softened or melted butter until well combined. Mix in the eggs and vanilla extract, stirring until smooth and fully incorporated.
- Add Pecans: Reserve a few pecan halves for decoration. Stir the remaining pecans into the batter evenly to distribute them throughout the filling.
- Assemble Pie: Pour the pecan filling mixture into the unbaked pie crust. Arrange the reserved pecans on top in any empty spots for a decorative finish, then gently spoon some batter over them to secure.
- Bake Pie: Preheat oven to 425°F (220°C). Bake the pie at 425°F for 10 minutes to set the crust and start the filling. Then reduce the oven temperature to 350°F (175°C) and bake for approximately 50 minutes more. Halfway through baking, tent a large piece of greased aluminum foil loosely over the pie to prevent the pecans and crust from burning. The pie is done when the filling is mostly set and only slightly jiggly in the center—if it jiggles too much, bake an additional 5 to 10 minutes or longer as needed.
- Cool Pie: Remove the pie from the oven and let it cool completely at room temperature for several hours to finish setting the filling. Alternatively, refrigerate for 1 to 3 days before serving for best flavor and texture.
Notes
- This recipe is designed for a standard 9-inch pie dish. For larger dishes, increase the recipe by 1 1/2 times.
- Make ahead by baking the pie and refrigerating it covered for 1-3 days before serving. Allow it to come to room temperature before serving for optimum flavor.
- You can prepare the pecan filling (without nuts) and pie crust separately ahead of time, then assemble and bake on the serving day.
- To freeze, cool the baked pecan pie completely, wrap tightly in plastic wrap and aluminum foil, and freeze up to 3 months. Thaw fully in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 368
- Sugar: 42g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 54mg
