Description
This classic Pecan Pie recipe features a rich and gooey caramel pecan filling nestled inside a flaky, buttery homemade pie crust. With a perfect balance of sweetness from granulated sugar, brown sugar, and light corn syrup, combined with the crunch of toasted pecans, this dessert is an irresistible treat for holidays and special occasions.
Ingredients
Scale
Pie Crust
- 1 Homemade pie crust, unbaked (recipe makes 2 crusts; freeze the second crust)
Pecan 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), can be chopped or left whole
Instructions
- Prepare Pie Crust: Prepare the homemade pie crust according to your preferred recipe. Place the dough in a deep dish pie plate and refrigerate it while preparing the filling.
- 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 one at a time, then stir in the vanilla extract.
- Add Pecans: Reserve a few pecan halves for garnish. Stir the remaining pecans into the batter. Pour the filling into the unbaked pie shell evenly.
- Garnish Pie: Place the reserved pecan halves decoratively on top of the filling in any empty spots. Use a small spoon to cover them gently with a bit of the batter to keep them in place.
- Bake Pie: Preheat the oven to 425°F (220°C). Bake the pie for 10 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for approximately 50 minutes. Halfway through baking, tent a large piece of greased aluminum foil over the top to prevent over-browning, making sure it doesn’t touch the filling.
- Check Doneness: The pie is done when it is set with only a slight jiggle in the center. Gently shake the pie; if it jiggles too much, continue baking for an additional 5 to 10 minutes or longer until mostly set. It’s better to slightly overcook than undercook to ensure the center is fully cooked.
- Cool and Serve: Allow the pie to cool completely for several hours on a wire rack before slicing to allow the filling to set. Alternatively, refrigerate for 1 to 3 days until ready to serve.
Notes
- This Pecan Pie is incredibly easy to make yet delivers an impressive and delicious dessert with its rich caramel pecan filling and flaky crust.
- Using a homemade pie crust adds an extra buttery and flaky texture, but store-bought crusts can be substituted for convenience.
- Tenting the pie with foil mid-baking prevents the pecans and crust edges from burning while allowing the filling to cook thoroughly.
- Allow ample cooling time to ensure the filling sets properly, making slicing cleaner and more aesthetically pleasing.
- For a variation, you may chop pecans for a different texture or leave them whole for a classic look.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 368 kcal
- Sugar: 42 g
- Sodium: 230 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 54 mg
