Description
A classic homemade pecan pie with a rich, gooey filling made from a blend of granulated and brown sugars, corn syrup, butter, eggs, and vanilla, loaded with crunchy pecan halves baked to perfection in a flaky pie crust.
Ingredients
Scale
Pie Crust
- 1 Homemade pie crust, unbaked (enough for a standard 9” pie dish)
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), chopped or whole
Instructions
- Prepare the Pie Crust: Prepare your homemade pie crust and place it in a deep dish pie plate. Refrigerate the crust while you prepare the filling to keep it firm and prevent shrinking.
- Make the Filling: In a large bowl, cream together the granulated sugar, brown sugar, salt, light corn syrup, and softened or melted butter until well combined. Mix in the eggs and vanilla extract thoroughly.
- Add Pecans: Reserve a few pecan halves for decoration. Stir the remaining pecans into the pie filling batter evenly.
- Assemble the Pie: Pour the filling mixture into the unbaked pie shell. Place the reserved pecans on top in any empty spots for an attractive finish. Use a small spoon to cover them lightly with the batter to keep them in place.
- 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 cooking the filling.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F (175°C) and continue baking for about 50 minutes more. Halfway through baking, tent a large piece of greased aluminum foil high over the pie to prevent the top pecans from burning but avoid touching the filling.
- Check Doneness: The pie is done when the center moves only slightly and is not overly jiggly when you gently shake the pie dish. If it’s still too jiggly, continue baking for 5-10 more minutes or longer until the center is set.
- Cool Before Serving: Allow the pie to cool completely for several hours at room temperature, or refrigerate for 1-3 days before cutting and serving. This cooling time helps the filling to firm up perfectly.
Notes
- This recipe is designed for a standard 9” pie dish. For larger pie dishes, increase the recipe by 1 ½ times.
- Make Ahead: You can bake this pecan pie 1-3 days in advance. Store covered in the refrigerator and remove one hour before serving for best flavor and texture.
- Alternatively, prepare and store the pecan pie filling (without nuts) and pie crust separately ahead of time, then assemble and bake on the day you plan to serve.
- Freezing: Once baked and completely cooled, wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator completely before serving.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 450
- Sugar: 35g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
