Description
This classic American pecan pie features a rich, gooey filling made with corn syrup, brown sugar, and pecan halves, all nestled in a buttery, flaky pie crust. Perfect for holidays, especially Thanksgiving, this dessert is a Southern tradition loved for its sweet, nutty flavor and satisfying texture.
Ingredients
Scale
Pie Crust
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
Filling
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare your 9-inch pie dish by placing the unbaked pie crust inside, then crimp the edges attractively to give it a finished look.
- Mix the Filling: In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until the mixture is completely smooth and well combined.
- Add Pecans: Gently stir the pecan halves into the filling mixture until all are thoroughly coated with the sweet mixture.
- Fill the Crust: Pour the pecan filling into the prepared pie crust and spread the pecans evenly across the surface, ensuring an even distribution.
- Bake the Pie: Place the pie in the oven and bake for 50 to 60 minutes, or until the center is set and no longer jiggles when gently shaken. To prevent over-browning of the crust or pecans, tent the pie with foil loosely during the last 15 to 20 minutes if needed.
- Cool Completely: Remove the pie from the oven and allow it to cool to room temperature, which takes about 2 hours, before slicing.
- Serve: Serve the pie plain or topped with whipped cream for an extra indulgent treat.
Notes
- For a deeper flavor, lightly toast the pecans before adding to the filling.
- Pecan pie can be made 1 to 2 days in advance and stored at room temperature or refrigerated for freshness.
- Ensure pie cools completely before slicing to allow filling to set properly.
