Description
This classic Pecan Pie recipe features a rich, sweet filling made with a combination of granulated sugar, brown sugar, corn syrup, butter, and eggs, all nestled in a flaky homemade pie crust. Pecans add a delightful crunch and nutty flavor, making it a perfect dessert for holidays or any special occasion. The pie is baked to golden perfection, with a gooey center that sets just right after cooling.
Ingredients
Scale
Pie Crust
- 1 Homemade pie crust, unbaked (recipe yields 2 crusts, extra can be frozen)
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 be chopped or whole)
Instructions
- Prepare the Pie Crust: Make the homemade pie crust according to your recipe, then place the pie dough into a deep dish 9-inch pie plate. Refrigerate the crust while you prepare the pecan filling to keep it firm and easy to handle.
- Mix Filling Ingredients: In a large bowl, cream together granulated sugar, brown sugar, salt, and light corn syrup along with the softened or melted butter until well combined. Then, mix in the eggs and vanilla extract until the mixture is smooth and uniform.
- Add Pecans to Filling: Reserve a few pecans for decorating the top, then stir the remaining pecans into the filling batter evenly to distribute the nuts throughout the pie.
- Assemble the Pie: Pour the pecan filling into the unbaked pie crust. Arrange the reserved pecans on top in any empty spots to create an attractive presentation. Lightly cover the pecans with a small spoonful of the batter to help hold them in place during baking.
- Bake the Pie: Preheat your oven to 425°F (220°C). Bake the pie at this temperature for 10 minutes to set the crust and start the filling. Then reduce the oven temperature to 350°F (175°C) and continue baking for about 50 minutes. Halfway through baking, tent a large piece of greased aluminum foil over the pie to prevent over-browning of the crust and pecans, making sure it doesn’t touch the filling.
- Check for Doneness: The pie is done when it no longer jiggles excessively in the center when you gently shake it. If it still jiggles a lot, continue baking for another 5-10 minutes or until set to your preference. It’s better to err on the side of slightly longer baking to ensure the middle sets well.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely for several hours at room temperature. Cooling is essential for the filling to fully set. Alternatively, refrigerate the pie for 1-3 days before serving to enhance the texture and flavor.
Notes
- This recipe is designed for a standard 9-inch pie dish. If using a larger pie dish, increase the recipe quantities by 1.5 times to ensure proper filling depth.
- Make Ahead: You can prepare the pecan pie 1-3 days in advance by baking it fully, cooling completely, then covering and refrigerating. For convenience, you may also prepare the crust and filling (without nuts) ahead of time, store separately, then assemble and bake on the day of serving.
- Freezing: After baking and completely cooling the pie, wrap it tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw completely in the refrigerator before serving for best results.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 430
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 2.5 g
- Protein: 5 g
- Cholesterol: 110 mg
