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Pecan Pie

A traditional pecan pie with a crisp pastry shell, a rich brown-sugar-and-corn-syrup filling, and plenty of chopped pecans. The filling bakes into a soft, sweet center while the pecans form a crunchy layer across the top.
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Course: Dessert
Cuisine: American
Keyword: classic pecan pie, homemade pecan pie, pecan pie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12

Ingredients

  • 1 whole unbaked pie crust
  • 1 cup granulated sugar
  • 3 tbsp brown sugar
  • 1/2 tsp salt
  • 1 cup light corn syrup
  • 1/3 cup melted salted butter
  • 3 whole eggs, beaten
  • 3/4 tsp vanilla
  • 1 heaping c. chopped pecans

Instructions

  • First, prepare your pie crust and place it in a 9-inch pie pan.
  • Preheat the oven to 350°F.
  • In a bowl, stir together the granulated sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla.
  • Pour the chopped pecans into the bottom of the unbaked pie shell. Pour the syrup mixture over the top of the pecans.
  • Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: The pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover it with foil and bake for an additional 20 minutes or until set. The required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
  • Allow to cool for several hours or overnight. Serve in thin slivers.

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Recipe Notes

Do you need to pre-bake the crust?
No. The pie spends enough time in the oven for the pastry to bake alongside the filling, so the crust can go in unbaked.
Light or dark corn syrup?
Either works. Light corn syrup gives a more neutral sweetness, while dark corn syrup brings a deeper, more molasses-like flavor.
Should the pecans be toasted first?
Use raw pecans. They'll toast naturally as the pie bakes, while pre-toasting them could leave them overly browned or burnt by the time the filling is done.
Chopped pecans or pecan halves?
Chopped pecans are used here because they spread into a more even layer over the surface of the pie and provide crunch throughout.
What if the center is still very loose?
Give the pie a gentle jiggle before removing it from the oven. If the filling moves excessively, continue baking it, covering the top with foil if necessary, until the center has set.
When should the pie be sliced?
Let it cool completely before cutting. Allowing several hours—or leaving it overnight—gives the filling time to firm up and makes cleaner slices.
Storage
Because the filling contains eggs, refrigerate the finished pie. It can remain at room temperature for up to 2 hours while serving. Stored tightly covered in the refrigerator, it will keep for up to four days.
Freezing
Once completely cooled, wrap the pie securely in several layers of plastic wrap followed by foil. Freeze for up to three months and thaw overnight in the refrigerator.
Serving ideas
Serve each slice with whipped cream or vanilla ice cream. Coffee, tea, iced coffee, or cold milk all pair well with the pie.

Nutrition Facts

Per serving (1/12 of pie): Calories: 395kcal | Carbohydrates: 51g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 280mg | Potassium: 125mg | Fiber: 2g | Sugar: 35g | Calcium: 35mg | Iron: 1mg
Nutrition values are estimates and can vary depending on the pie crust used and the exact amount of chopped pecans.
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