Description
This classic Pecan Pie recipe features a flaky 9-inch pie crust filled with a rich, gooey mixture of corn syrup, sugar, eggs, butter, and vanilla, topped with crunchy chopped pecans. Perfectly baked to achieve a delightful balance of sweet filling and crisp nuts, this dessert is a timeless favorite for any occasion.
Ingredients
Scale
Pie Crust
- 1 (9-inch) unbaked pie crust
Filling
- 1½ cups coarsely chopped pecans (180g)
- 1 cup light or dark corn syrup (240mL/350g)
- ¾ cup granulated sugar (150g)
- 3 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled (57g)
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
Instructions
- Preheat Oven: Position an oven rack in the bottom third of the oven, and preheat the oven to 425°F (220°C).
- Prepare Pie Crust and Pecans: Place the unbaked pie crust in a deep dish pie plate and crimp the edges. If using homemade pie dough, freeze it for 20 minutes to help the crust maintain its shape. Alternatively, use a frozen pre-shaped crust. Place the crust on a baking sheet and evenly fill it with the chopped pecans.
- Mix Filling: In a medium mixing bowl, whisk together the corn syrup, granulated sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Combine and Decorate: Pour the filling mixture evenly over the pecans in the pie crust. Optionally, arrange additional pecan halves on top in a decorative pattern to enhance presentation.
- Bake at High Temperature: Bake the pie at 425°F (220°C) for 15 minutes. This initial high heat helps set the filling and create a crust.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (175°C) and continue baking for 35 to 40 minutes. The pie is done when the filling is puffed and the center still wobbles slightly when gently shaken. If the crust browns too quickly, loosely tent the pie with aluminum foil during baking to prevent burning.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling helps the filling to set properly before slicing and serving.
Notes
- This recipe is straightforward and yields a classic pecan pie with a gooey filling, crunchy pecans, and a flaky crust that everyone loves.
- Using a pre-baked or frozen crust can save time and provide consistent results.
- Decorative pecan halves on top add a beautiful finish for presentation.
- Make sure to cool the pie completely to ensure clean slices.
- You can adjust the sweetness by choosing light or dark corn syrup depending on your preference.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 416 kcal
- Sugar: 53 g
- Sodium: 312 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
