Pecan Pie Recipe
This easy pecan pie features a buttery, flaky crust filled with a rich, sweet pecan filling and plenty of crunchy pecans. Made with simple ingredients and an unbaked crust, it comes together with minimal effort and bakes into a classic dessert that’s perfect for holidays, family gatherings, or any time you’re craving a homemade pie.
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Servings: 12
Ingredients
- 1 Homemade pie crust, unbaked (my recipe makes 2 crusts, so you can freeze the other crust)
- 1 C granulated sugar
- 3 tbsp light brown sugar
- 1/2 tsp salt
- 1 cup light corn syrup
- 3/4 tsp vanilla extract
- 1/3 cup alted butter, softened or melted
- 3 large eggs
- 1 1/2 cup pecan halves (can chop the pecans or leave whole)
Instructions
- Prepare my perfect pie crust recipe and place pie dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.
- In a large bowl cream together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie half way through cooking and tent a large piece of greased aluminum foil over the top of the pie. (I tent it high so it doesn't touch the pie filling). You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes, or longer if needed. Err on the side of cooking it longer rather than shorter to ensure that the middle has set.
- Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.