Go Back

Pecan Pie

This classic pecan pie recipe features a buttery, gooey filling with toasty pecans, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust and Filling Ingredients
  • 1 9-inch unbaked pie crust Store-bought or homemade
  • 1 cup corn syrup Can substitute with maple syrup or honey
  • 1 cup brown sugar
  • 4 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves Can substitute with walnuts or hazelnuts
  • 1/4 teaspoon salt

Method
 

Preparation
  1. If using a store-bought crust, lay it in a 9-inch pie dish and crimp the edges.
  2. Preheat your oven to 350°F (175°C).
  3. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth.
  4. Stir in the pecans until they are evenly coated in the mixture.
Baking
  1. Pour the pecan mixture into the prepared crust, spreading it out evenly.
  2. Bake for about 60 minutes or until the filling is set and slightly puffed.
  3. If the crust edges brown too quickly, cover them with strips of aluminum foil.
Cooling and Serving
  1. Let the pie cool for at least 2 hours before slicing.
  2. Serve it plain or add a scoop of vanilla ice cream.

Notes

This pie can be stored in the fridge for up to four days and is a wonderful make-ahead option. Consider making the filling a day in advance and combining it with the crust the following day.