Description
This classic Pecan Pie recipe features a rich, caramel-like pecan filling nestled in a flaky homemade pie crust. Sweetened with a blend of granulated sugar, light brown sugar, and light corn syrup, enhanced with vanilla and butter, and studded with crunchy pecans, this pie is a timeless dessert perfect for holidays or any special occasion.
Ingredients
Scale
Pie Crust
- 1 Homemade pie crust, unbaked (my recipe makes 2 crusts, so you can freeze the other crust)
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 chop the pecans or leave whole)
Instructions
- Prepare the Pie Crust: Prepare your perfect homemade pie crust recipe and place the pie dough in a deep dish pie plate. Refrigerate the crust while you prepare the pecan pie filling to keep it firm and prevent shrinking.
- Make the Filling: In a large bowl, cream together the granulated sugar, light brown sugar, salt, light corn syrup, and softened or melted salted butter until smooth. Mix in the eggs and vanilla extract thoroughly to create a uniform batter.
- Add Pecans: Reserve a few pecan halves for decorating the top of the pie. Stir the remaining pecans into the filling batter evenly. Pour this mixture into the unbaked pie shell, spreading it out evenly.
- Decorate the Top: Arrange the reserved pecan halves on top of the filling in any empty spots to create an attractive appearance. Use a small spoon to gently cover the decorative pecans with a bit of batter to help them set during baking.
- Bake at High Temperature: Bake the pie at 425°F (218°C) for 10 minutes. This initial high heat helps set the crust and start thickening the filling.
- Lower Oven Temperature and Continue Baking: Reduce the oven temperature to 350°F (177°C) and continue baking for about 50 minutes. Halfway through baking, tent a large piece of greased aluminum foil over the top of the pie to prevent over-browning, making sure it is tented high enough not to touch the filling.
- Check for Doneness: Test the pie gently by shaking it. It should be mostly set with only a slight jiggle in the center. If it’s too jiggly, continue baking for an additional 5-10 minutes or until the center has set properly. It’s better to err on the side of longer cooking for a fully set filling.
- Cool Before Serving: Allow the pie to cool completely for several hours at room temperature to let the filling firm up before slicing. Alternatively, refrigerate the pie for 1-3 days until ready to serve.
Notes
- This pecan pie recipe is incredibly simple yet results in a fantastic dessert with a rich, caramel pecan filling and a flaky, buttery crust.
- Chop the pecans if you prefer smaller pieces in the filling, or leave them whole for a more traditional look and texture.
- Be careful not to overbake to avoid a dry filling; the center should have a slight jiggle when done.
- Letting the pie cool completely is essential for clean slices and the perfect texture.
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
