Pecan Pie Recipe

Savor the simplicity and rich flavors of my go-to Pecan Pie recipe! A buttery crust holds a sweet mix of sugar, corn syrup, and pecans, creating a delightful texture. Easy to make, it's a classic treat perfect for Thanksgiving. Make it ahead or freeze for later cravings – a delicious slice of tradition.

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Course: Dessert

Cuisine: american southern

Prep Time: 35

Cook Time: 55

Total Time: 1 30

Calories: 368kcal

Author: Austin Carter

Servings: Slices

Equipment

▢
Pie Pan

Ingredients

▢ 1 Homemade pie crust (my recipe makes 2 crusts) Unbaked
▢ 1 cup Granulated sugar
▢ 3 tbsp Light brown sugar
▢ 1/2 tbsp Salt
▢ 1 cup Light corn syrup
▢ 3/4 tbsp Vanilla extract room temperature
▢ 3 Eggs
▢ 1-1/2 cups Pecan Halves Can chop or Leave Whole

Instructions

Prepare my perfect pie crust recipe and place the pie dough in an 8 or 9-inch pie dish. Refrigerate while you prepare the pecan pie filling.
In a large bowl, cream together granulated sugar, brown sugar, salt, corn syrup, and room-temperature butter. Add the eggs and beat well. Stir in the vanilla.
Reserve a few pecans and stir the rest into the batter. Pour the batter into the unbaked pie shell. Add the reserved pecans on top of the pie in any empty spots to make it visually appealing. Use a small spoon to cover them with batter.
Bake at 425 degrees for 10 minutes, then lower the oven temperature to 350 degrees F and continue baking for about 40 minutes. Check the pie halfway through cooking and tent a large piece of greased aluminum foil over the top of the pie (tented high to avoid touching the filling).
The pecan pie is done when you gently shake it and is not overly jiggly. If it jiggles a lot, continue cooking until the center is more set, 5-10 more minutes.
Allow the pie to cool completely for several hours before cutting and serving. Alternatively, refrigerate for 1-3 days until ready to serve.

Notes

This recipe is for a standard 9” pie dish. If you have a larger pie dish, I suggest 1 ½ times the recipe.

Nutrition

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