Description
This classic pecan pie offers a perfect balance of toasted, nutty crunch and a rich, decadent caramelized sugar filling. By toasting the pecans first and using a chilled crust, this recipe ensures a sliceable, firm texture and a deep, earthy sweetness that makes it an essential dessert for any holiday gathering. It is a reliable, crowd-pleasing Southern tradition.
Ingredients
2 cups pecan halves
1 cup light or dark corn syrup
1 cup brown sugar, firmly packed
3 large eggs, room temperature
1/3 cup butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 unbaked 9-inch pie crust
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Spread the pecans on a baking sheet and toast for 8 minutes to enhance their flavor.
Fit the pie crust into a 9-inch pie dish and crimp the edges as desired.
In a large bowl, whisk together the eggs, brown sugar, salt, and vanilla extract until smooth.
Stir in the corn syrup and melted butter until well combined.
Fold in the toasted pecans and pour the mixture into the prepared pie crust.
Bake for 50 minutes until the filling is set but still has a slight jiggle in the center.
Allow the pie to cool completely on a wire rack before slicing to ensure a clean cut.
Notes
Store the pie at room temperature for up to two days or in the refrigerator for up to five days. To ensure the crust stays crisp, use a glass pie dish and make sure the oven is fully preheated. For a variation, you can add a pinch of cinnamon to the filling mixture.
- Prep Time: 20
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 6g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg