Pecan Pie Recipe
Classic Southern-style pecan pie featuring a rich, sweet filling made from corn syrup, brown sugar, and pecans, baked in a flaky unbaked pie crust. Perfect for holiday gatherings or any special occasion dessert.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1/3 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Crust
- 1 (9-inch) unbaked pie crust
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). This ensures the oven is at the perfect temperature to bake the pie evenly.
- Mix Filling: In a medium bowl, whisk together the light corn syrup, packed brown sugar, melted butter, eggs, vanilla extract, and salt until the mixture is smooth and well combined. This creates the sweet, gooey base for the pie.
- Add Pecans: Stir the pecan halves into the filling mixture until they are evenly distributed, providing texture and nutty flavor throughout the pie.
- Fill Pie Crust: Pour the pecan filling into the unbaked 9-inch pie crust, spreading it evenly to fill the crust without overflowing.
- Bake: Place the pie on the middle rack of the preheated oven and bake for 60 to 70 minutes. The filling should be set and the crust golden brown when done. Keep an eye on the crust to prevent over-browning.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack. This step is crucial for the filling to fully set and to make slicing easier.
Notes
- To check doneness, gently shake the pie; the center should jiggle slightly but not appear liquid.
- If the crust edges brown too quickly, cover them with foil halfway through baking to prevent burning.
- For extra flavor, you can toast the pecans lightly before adding them to the filling.
- Store leftover pie covered at room temperature for up to two days or refrigerated for up to four days.
Find it online: https://crispcharm.com/pecan-pie-recipe/
