Pecan Pie
A rich, sweet Southern classic with a gooey brown sugar and corn syrup filling studded with crunchy toasted pecans in a flaky buttery crust. Perfect for holidays and celebrations.
Ingredients
- 1 crust 9-inch unbaked pie crust
- 2 cups pecan halves
- 3 large eggs
- 1 cup dark corn syrup
- 1 cup packed dark brown sugar
- 4 tbsp unsalted butter, melted
- 2 tsp pure vanilla extract
- 1/2 tsp kosher salt
Instructions
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1
Preheat oven to 350°F (175°C). Fit 1 crust 9-inch unbaked pie crust into a 9-inch pie dish and crimp the edges. Refrigerate while preparing the filling.
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2
Spread 2 cups pecan halves evenly in the bottom of the chilled crust.
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3
In a large bowl, whisk together 3 large eggs, 1 cup dark corn syrup, 1 cup packed dark brown sugar, 4 tbsp melted unsalted butter, 2 tsp pure vanilla extract, and 1/2 tsp kosher salt until smooth and fully combined.
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4
Carefully pour the filling over the pecans. The pecans will float to the surface during baking.
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5
Place the pie on a rimmed baking sheet. Bake for 50-60 minutes, until the edges are set and the center jiggles only slightly when gently shaken. If the crust edges brown too quickly, cover them with foil strips.
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6
Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing. The filling will firm up as it cools.