Description
This classic pecan pie recipe features a rich, caramel-like filling made with light corn syrup, brown sugar, and pecans enveloped in a flaky, buttery homemade pie crust. Perfect for holidays or any special occasion, this easy-to-make pie is baked to golden perfection with a glossy pecan topping, delivering a delightful combination of sweet, nutty, and buttery flavors.
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 chop or leave whole)
Instructions
- Prepare Pie Crust: Prepare the homemade pie crust and place the unbaked dough in a deep dish pie plate. Refrigerate the crust while you prepare the pecan filling to keep it firm and workable.
- Make Filling: In a large bowl, cream together granulated sugar, light brown sugar, salt, light corn syrup, and softened or melted butter until well combined. Beat in the eggs and vanilla extract until smooth and fully incorporated.
- Add Pecans: Reserve a few pecan halves for garnish. Stir the remaining pecans into the filling mixture. Pour this filling evenly into the chilled, unbaked pie crust.
- Decorate Top: Place the reserved pecans on top of the filling in any visible empty spots to make the pie visually appealing. Use a small spoon to drizzle a little of the filling mixture over the top so the pecans adhere well to the filling.
- Bake Pie: Preheat your oven to 425°F (220°C). Bake the pie for 10 minutes at this high temperature to set the crust and start the filling.
- Lower Temperature and Continue Baking: Reduce the oven temperature to 350°F (175°C) and continue baking for about 50 minutes. Halfway through baking, loosely tent the pie with a large piece of greased aluminum foil to prevent the top from over-browning, making sure the foil does not touch the filling.
- Check Doneness: The pie is done when gently shaken and the filling is mostly set with minimal jiggle in the center. If the filling jiggles too much, bake an additional 5-10 minutes or longer until firm.
- Cool Pie: Allow the pecan pie to cool completely for several hours before cutting to ensure the filling sets properly. Alternatively, refrigerate for 1-3 days until ready to serve.
Notes
- This pecan pie recipe is not only easy to make but delivers a rich caramel pecan filling paired with a flaky, buttery crust for a classic Southern dessert favorite.
- Tenting the pie with foil during baking prevents the pecans and crust from burning while still allowing the filling to cook evenly.
- Allow the pie to fully cool before slicing to let the filling set perfectly for clean slices.
- You can chop the pecans for a different texture or leave them whole for a classic look.
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
