Description
This classic Pecan Pie features a rich and gooey caramel pecan filling nestled inside a flaky, buttery homemade pie crust. Perfect for holiday desserts or any special occasion, it combines sweet corn syrup, brown sugar, and toasted pecans to create a timeless Southern favorite that’s both easy to make and irresistibly delicious.
Ingredients
Scale
Pie Crust
- 1 Homemade pie crust, unbaked (recipe makes 2 crusts, 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), chopped or whole
Instructions
- Prepare Pie Crust: Make your homemade pie dough and place it into a deep dish pie plate. Refrigerate it while preparing the pecan pie filling to keep the dough firm and ensure a flaky crust.
- Mix Filling: In a large bowl, cream together the granulated sugar, light brown sugar, salt, corn syrup, and softened or melted butter until well combined. Add the eggs and vanilla extract, mixing thoroughly to create a smooth filling.
- Add Pecans: Reserve a small handful of whole pecans for garnish. Stir the remaining pecans into the filling mixture to distribute them evenly throughout the pie.
- Assemble Pie: Pour the pecan filling into the unbaked pie crust. Arrange the reserved pecan halves on top in any empty spots for an attractive presentation. Use a small spoon to gently cover the pecans with some of the filling batter.
- Bake at High Temperature: Preheat the oven to 425°F (220°C). Bake the pie for 10 minutes to help set the crust.
- Lower Temperature and Continue Baking: Reduce the oven temperature to 350°F (175°C) and continue baking for approximately 50 minutes. About halfway through, tent a large piece of greased aluminum foil high above the pie to prevent the pecans and crust edges from burning.
- Check for Doneness: Gently shake the pie; it should be mostly set with slight jiggle in the center. If it jiggles excessively, continue baking for another 5-10 minutes or longer as needed to ensure the filling is firmly set. It’s better to bake a bit longer to prevent a runny center.
- Cool Before Serving: Allow the pie to cool completely at room temperature for several hours to let the filling fully set. Alternatively, refrigerate for 1-3 days before slicing and serving for best texture and flavor.
Notes
- This Pecan Pie recipe is one of the easiest pies to make but offers incredible rich caramel pecan filling paired perfectly with a flaky, buttery homemade crust.
- Use fresh pecans for the best flavor and texture.
- Tenting the pie with foil during baking prevents over-browning on the pecans and crust edges.
- Allow the pie to cool fully to ensure clean slices and set filling.
- Leftovers keep well refrigerated for several days and can be enjoyed cold or gently warmed.
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
