Description
This classic Pecan Pie features a rich caramel pecan filling paired with a flaky, buttery homemade pie crust. Easy to prepare and perfect for holiday gatherings or any special occasion, this recipe results in a perfectly baked, sweet, nutty dessert that will impress your guests.
Ingredients
Scale
Pie Crust
- 1 Homemade pie crust, unbaked (enough for deep dish pie plate; recipe makes 2 crusts, you can freeze the other crust)
Pie 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 be chopped or left whole)
Instructions
- Prepare Pie Crust: Prepare the homemade pie crust and place the pie dough into a deep dish pie plate. Refrigerate it while you prepare the pecan pie filling to keep the crust firm and ready for baking.
- Make Pie Filling: In a large bowl, cream together the granulated sugar, light brown sugar, salt, light corn syrup, and softened or melted butter until well combined. Then, mix in the eggs and vanilla extract thoroughly until the mixture is smooth.
- Add Pecans: Reserve a few pecan halves to decorate the top later. Stir the remaining pecans into the pie filling batter evenly.
- Assemble Pie: Pour the pecan filling into the unbaked pie shell. Arrange the reserved pecans on top of the pie in any empty spots for an attractive finish. Use a small spoon to carefully cover the pecans on top with some batter to help them stick and integrate into the filling.
- Bake the Pie: Place the pie in a preheated oven at 425°F (218°C) and bake for 10 minutes. Then lower the oven temperature to 350°F (177°C) and continue to bake for about 50 minutes. Halfway through baking, tent a large piece of greased aluminum foil over the pie to prevent over-browning, making sure the foil does not touch the pie filling.
- Check for Doneness: The pie is done when it shakes gently and is not overly jiggly in the center. If the center jiggles a lot, continue baking for an additional 5 to 10 minutes or longer until it is set. It is better to err on the side of longer baking to ensure the filling is fully cooked.
- Cool: Remove the pie from the oven and allow it to cool completely at room temperature for several hours before slicing and serving. Alternatively, refrigerate for 1 to 3 days until ready to serve.
Notes
- This Pecan Pie recipe is one of the easiest pies to make while delivering a fantastic rich caramel pecan filling paired with a flaky, buttery crust.
- Be sure to tent the pie with foil in the latter half of baking to prevent the pecans and crust from burning.
- Allowing the pie to cool completely before slicing improves the filling’s texture and helps it set properly.
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
