Description
This classic pecan pie is rich, gooey, and filled with the buttery crunch of pecans. Perfectly sweetened with brown sugar and corn syrup, it’s a showstopper for any dessert table.
Ingredients
- Pecans: 2 cups (whole or chopped)
- Corn Syrup: 1 cup (light or dark)
- Brown Sugar: 1 cup, packed
- Eggs: 3 large
- Vanilla Extract: 1 teaspoon
- Butter: 2 tablespoons, melted
- Pie Crust: 1 (9-inch, deep-dish, pre-made or homemade)
Instructions
- Prepare the Oven and Crust
Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch deep-dish pie plate. Trim excess dough and crimp edges for a neat finish. - Mix the Filling
In a large bowl, mix corn syrup and brown sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract, melted butter, and pecans, ensuring they are evenly distributed. - Assemble the Pie
Pour the filling into the prepared crust. Spread evenly, ensuring the pecans are distributed across the surface. - Bake
Place the pie on the oven’s center rack and bake for 60 minutes or until the crust is golden and the center is slightly jiggly but not runny. Cover edges with foil after 30 minutes to prevent over-browning if needed. - Cool and Serve
Remove the pie from the oven and cool at room temperature for 2 hours until fully set. Slice and serve with whipped cream if desired.
Notes
- Substitute pecans with walnuts for a twist on the classic.
- Ensure the pie cools completely before slicing for clean cuts.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 500
- Fat: 23g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g