Description
This classic pecan pie recipe features a rich, caramel-like filling made from a blend of sugars, corn syrup, and eggs, paired with a buttery, flaky homemade pie crust. Perfectly baked to golden perfection, it’s an easy-to-make dessert that impresses with every slice.
Ingredients
Scale
Pie Crust
- 1 Homemade pie crust, unbaked (recipe makes 2 crusts, you can freeze the other)
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 the crust: Prepare the homemade pie crust according to your recipe and place the dough evenly into a deep dish pie plate. Refrigerate the crust while you prepare the filling to keep it firm.
- Make the filling: In a large bowl, combine the granulated sugar, light brown sugar, salt, light corn syrup, and the softened or melted butter. Cream these ingredients together well. Then, beat in the eggs and vanilla extract until the mixture is smooth and uniform.
- Add pecans: Reserve a small handful of pecans for topping. Stir the remaining pecans into the filling mixture, incorporating them evenly.
- Assemble the pie: Pour the pecan filling into the prepared, unbaked pie shell. Arrange the reserved pecans on top in any empty spots, then carefully spoon a little of the batter over them to help them adhere and create a pretty finish.
- Bake the pie: Preheat your oven to 425°F (218°C). Bake the pie at this temperature for 10 minutes to set the crust initially. Then, reduce 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 high above the pie to prevent the crust and pecans from burning, ensuring it does not touch the filling.
- Check doneness: The pecan pie is done when the center is set and only slightly jiggly when gently shaken. If it jiggles excessively, bake for an additional 5-10 minutes or longer—better to err on the side of more cooking to ensure the filling is fully set.
- Cool and serve: Allow the pie to cool completely for several hours at room temperature before slicing. Alternatively, you can refrigerate it for 1 to 3 days before serving to enhance the texture and flavor.
Notes
- This pecan pie is remarkably easy to make despite its rich, indulgent flavor.
- The caramel pecan filling pairs perfectly with the flaky, buttery homemade crust for a classic dessert experience.
- Tenting the pie with foil halfway through baking protects the crust and pecans from burning while allowing the filling to cook thoroughly.
- Cooling the pie completely or refrigerating helps the filling set well, making clean slices easier.
Nutrition
- Serving Size: 1 slice (1/12th 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
