This classic Pecan Pie recipe delivers pure comfort in every bite, ready in just over an hour. The perfect balance of sweet, buttery filling and crunchy pecans creates an irresistible dessert that’s both elegant and homey. With only 15 minutes of prep time, you’ll get a showstopping pie that’s packed with 368 calories of pure satisfaction. Whether it’s for a holiday gathering or a special family dinner, this timeless favorite never fails to impress.
Ingredients Section
- Pie Crust: 1 unbaked homemade crust (perfect for 9-inch pie dish)
- Sweeteners: 1 cup granulated sugar + 3 tbsp light brown sugar for perfect sweetness
- Binding Agents: 3 large eggs + 1 cup light corn syrup
- Butter: 1/3 cup salted butter, softened or melted for richness
- Pecans: 1½ cups halves (whole or chopped as preferred)
- Flavoring: ¾ tsp vanilla extract + ½ tsp salt to enhance taste
Instructions Section
- Crust Preparation: Place pie dough in 9-inch dish and chill while preparing filling
- Mix Base: Whisk sugars, salt, corn syrup, and butter until well combined
- Add Wet Ingredients: Incorporate eggs and vanilla into the mixture until smooth
- Pecan Integration: Reserve few pecans for topping, fold remainder into batter
- Assembly: Pour mixture into crust, arrange reserved pecans on top
- Initial Baking: Bake at 425°F for 10 minutes
- Temperature Adjustment: Reduce to 350°F, continue for 50 minutes
- Protection Step: Halfway through, cover with tented greased foil
- Doneness Check: Pie should barely jiggle when gently shaken
- Cooling Phase: Allow several hours to cool completely before serving
Baking Tips for Perfect Results
The secret to a flawless pecan pie lies in watching the jiggle! While baking, you’ll notice the filling moves less and less as it sets. The foil tent is your best friend here – it stops the top from getting too brown while the center cooks. Pop it on halfway through baking, making sure to grease it first so it doesn’t stick to your beautiful filling. If you’re not sure if it’s done, give the pie a gentle shake – it should wobble just slightly, like soft Jell-O.
Make It Your Own
Love to mix things up? You can chop your pecans or leave them whole – both ways taste amazing! Some bakers like to toast their pecans first for extra nutty flavor. If dark corn syrup is what you have on hand, that works too – it’ll give your pie a deeper, more caramel-like taste. For a twist, try adding a splash of bourbon or a handful of chocolate chips to the filling.
Serving & Storage
This pie loves to chill out! Let it cool completely (about 3-4 hours) before slicing – this helps the filling set up perfectly. Want to make it ahead? Pop it in the fridge for up to 3 days. A dollop of fresh whipped cream or a scoop of vanilla ice cream makes each slice extra special. Serve it at room temperature or slightly chilled – both ways are delicious!
Pecan Pie
Equipment
- 9-inch pie dish
Ingredients
- 1 Homemade pie crust, unbaked my recipe makes 2 crusts, so you can freeze the other crust, or cut the recipe in half
- 1 cup granulated sugar
- 3 Tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 1/3 cup salted butter softened or melted
- 3 large eggs
- 1 1/2 cups pecan halves can chop the pecans or leave whole
Instructions
- Prepare my perfect pie crust recipe and place pie dough in an 9 inch pie dish. Refrigerate while you prepare the pecan pie filling.
- In a large bowl whisk together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Whisk in the eggs and vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn’t touch the pie filling).
- You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed. Err on the side of cooking it longer rather than shorter to ensure that the middle has set.
- Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.
