Pecan Pie

Pecan Pie

A buttery, flaky crust holds a gooey brown sugar filling topped with toasted pecans.

Total 3 hr Makes 8 slices Calories 460/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

This classic Southern pie bakes a rich corn syrup and brown sugar custard studded with pecan halves inside a single crust. The filling sets to a sticky, dense texture while the pecans toast on top, making it a staple for holiday tables and fall gatherings.

Ingredients

  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups pecan halves

Method

  1. Preheat the oven to 350°F. Fit the unbaked pie crust into a 9-inch pie pan, crimping the edges decoratively.

  2. In a large bowl, whisk the eggs until smooth, then whisk in the corn syrup, brown sugar, melted butter, vanilla, and salt until fully combined.

  3. Arrange the pecan halves evenly over the bottom of the pie crust.

  4. Pour the egg and sugar mixture slowly over the pecans, allowing them to float to the surface.

  5. Place the pie on a baking sheet and bake until the edges are set and the center is slightly jiggly but not liquid, 50 to 55 minutes, tenting with foil if the crust edges brown too quickly.

  6. Cool the pie completely on a wire rack to allow the filling to set, about 3 hours, before slicing.

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Pecan Pie

This classic Southern pie bakes a rich corn syrup and brown sugar custard studded with pecan halves inside a single crust. The filling sets to a sticky, dense texture while the pecans toast on top, making it a staple for holiday tables and fall gatherings.

3 hr 8 slices 460 cal

Ingredients

  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups pecan halves

Method

  1. 1

    Preheat the oven to 350°F. Fit the unbaked pie crust into a 9-inch pie pan, crimping the edges decoratively.

  2. 2

    In a large bowl, whisk the eggs until smooth, then whisk in the corn syrup, brown sugar, melted butter, vanilla, and salt until fully combined.

  3. 3

    Arrange the pecan halves evenly over the bottom of the pie crust.

  4. 4

    Pour the egg and sugar mixture slowly over the pecans, allowing them to float to the surface.

  5. 5

    Place the pie on a baking sheet and bake until the edges are set and the center is slightly jiggly but not liquid, 50 to 55 minutes, tenting with foil if the crust edges brown too quickly.

  6. 6

    Cool the pie completely on a wire rack to allow the filling to set, about 3 hours, before slicing.