Description
A classic pecan pie recipe featuring a gooey, sweet filling made with corn syrup, sugar, and eggs, combined with crunchy pecans and a flaky pie crust. Perfect for holiday gatherings or any special occasion dessert.
Ingredients
Scale
Pie Crust
- 1 (9-inch) unbaked pie crust
Filling
- 1½ cups coarsely chopped pecans (180g)
- 1 cup light or dark corn syrup (240mL / 350g)
- ¾ cup granulated sugar (150g)
- 3 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled (57g)
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
Instructions
- Preheat the Oven: Position an oven rack in the bottom third of the oven and preheat it to 425°F (220°C) to ensure it reaches the right temperature for baking the pie crust and filling.
- Prepare the Pie Crust: Place the unbaked pie crust in a deep dish pie plate and crimp the edges. If using homemade pie dough, freeze it for 20 minutes to help it hold its shape. Alternatively, a pre-shaped frozen crust can be used. Place the crust on a baking sheet to catch any possible drips during baking.
- Add Pecans: Evenly fill the pie crust with the coarsely chopped pecans, ensuring a good distribution to get crunchy bites throughout the pie.
- Make the Filling: In a medium mixing bowl, whisk together the corn syrup, granulated sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and well combined. This mixture will create the gooey, sweet filling that binds the pecans.
- Assemble the Pie: Pour the filling mixture over the pecans in the crust. Optionally, arrange additional whole pecan halves on top in a decorative pattern to enhance presentation.
- Bake the Pie: Bake the pie at 425°F (220°C) for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes. The pie is done when the filling has puffed and the center still wobbles slightly when the pie is gently shaken. To prevent the crust from over-browning, loosely tent the pie with aluminum foil at any point during baking if necessary.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to set properly before slicing and serving.
Notes
- This classic pecan pie is easy to make and yields a perfect balance of gooey filling, crunchy pecans, and flaky crust.
- Using a pie crust on a baking sheet helps catch drips and makes it easier to handle the pie.
- Cooling the pie thoroughly is essential for clean slices and the filling to set properly.
- For a decorative touch, place pecan halves on top of the filling before baking.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 416 kcal
- Sugar: 53 g
- Sodium: 312 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
