Description
This classic Pecan Pie recipe features a rich, sweet filling made with corn syrup, brown sugar, and pecans baked in a flaky 9-inch pie crust. Perfect for holiday celebrations or anytime you crave a traditional Southern dessert, it offers a delicious balance of crunchy pecans and smooth, caramel-like filling.
Ingredients
Scale
Pie Base
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Pie Crust: Place the unbaked 9-inch pie crust into a pie dish and crimp the edges to your preference for a decorative finish.
- Mix Filling: In a large bowl, whisk together the light corn syrup, packed brown sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and fully combined.
- Add Pecans: Stir in the pecan halves until they are thoroughly coated with the filling mixture.
- Assemble Pie: Pour the pecan filling evenly into the prepared pie crust and gently spread the pecans out in an even layer.
- Bake: Bake the pie for 50 to 60 minutes or until the center is set and slightly puffed. Watch the crust edges, and if they brown too quickly, cover them with foil for the last 15-20 minutes of baking.
- Cool: Remove the pie from the oven and allow it to cool completely at room temperature before slicing and serving to let the filling set properly.
Notes
- For a deeper flavor, substitute light corn syrup with dark corn syrup or add a splash of bourbon to the filling.
- Serve warm or at room temperature with whipped cream or vanilla ice cream for an extra indulgent treat.
