Description
A classic Southern staple, this pecan pie features a perfectly flaky crust filled with a rich, caramel-like custard and deep, toasted pecans. By focusing on high-quality butter and fresh pecans, this dessert achieves a sophisticated balance of savory and sweet. Perfect for holiday tables, this recipe ensures a set, stable center and an exquisite texture that far surpasses any store-bought version.
Ingredients
1 9-inch blind-baked pie shell
2 cups pecan halves
1 cup light corn syrup
1 cup brown sugar, packed
1/3 cup butter, melted and slightly cooled
3 large eggs, room temperature
1 tsp pure vanilla extract
1/2 tsp sea salt
Instructions
Preheat your oven to 350°F (175°C).
Toast the pecan halves on a baking sheet for 5 minutes until fragrant, then cool completely.
Blind bake your 9-inch crust for 10 minutes.
In a large bowl, whisk together eggs, brown sugar, corn syrup, melted butter, vanilla, and sea salt until well combined.
Fold in the toasted pecans.
Pour the mixture into the prepared pie shell.
Bake for 45 minutes or until the filling is set but slightly jiggly in the center.
Remove from the oven and allow to cool completely before slicing.
Notes
Ensure the eggs are at room temperature for a smoother emulsion. Toasting the pecans is key to depth of flavor. If the crust edges brown too quickly, shield them with foil. Store the pie at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 55
- 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: 5g
- Cholesterol: 85mg