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My Favorite Pecan Pie Recipe

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3.9 from 53 reviews

  • Author: Ava
  • Total Time: 5 hours (including chilling and cooling time)
  • Yield: 8 servings

Description

This classic pecan pie recipe features a flaky pie crust filled with a rich, gooey pecan mixture made from dark corn syrup, brown sugar, eggs, and butter. The pecans are roughly chopped for a delightful texture, and the pie is baked to a perfect golden brown with a beautifully crimped edge. A perfect dessert for holidays or any special occasion, served warm or at room temperature with whipped cream or ice cream.

Ingredients

Pie Crust

  • 1 unbaked Flaky Pie Crust or All Butter Pie Crust
  • 1 large egg
  • 1 Tablespoon milk or heavy cream

Filling

  • 2 and 1/2 cups (250g) shelled pecans (pecan halves)
  • 3 large eggs
  • 1 cup (240ml) dark corn syrup
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the crust: Follow your preferred pie crust recipe through step 5, chilling the dough accordingly. Preheat your oven to 350°F (177°C) and adjust the oven rack to the lower third position.
  2. Roll out the dough: On a lightly floured surface, roll out the chilled dough gently from the center outwards to a 12-inch circle. Place carefully into a 9-inch pie dish, smoothing with your fingers to fit.
  3. Shape the edges: Fold the overhanging dough back over the edge and mold a thick rim. Crimp the edges using a fork or your fingers to flute them. Brush the edges with an egg wash made from 1 beaten egg mixed with 1 tablespoon milk or cream. Chill the shaped dough in the refrigerator or freezer for 10 minutes.
  4. Prepare the filling: Roughly chop the pecans, leaving some halves and some coarsely chopped. Spread them evenly in the chilled pie crust. In a large bowl, whisk together eggs, dark corn syrup, brown sugar, vanilla extract, melted butter, salt, and cinnamon until fully combined. Pour this mixture over the pecans in the crust.
  5. Bake the pie: Bake for 50–55 minutes until the top is lightly browned. After 20 minutes, cover the edges with a pie crust shield or tent loosely with aluminum foil to prevent overbrowning. Remove the pie when done and set on a wire rack to cool completely, allowing the filling to set.
  6. Serve: Slice and serve warm or at room temperature. Add whipped cream or vanilla ice cream as a topping if desired.
  7. Store leftovers: Cover cooled pie and keep at room temperature for 1–2 days or refrigerate for 4–5 days.

Notes

  • Use gentle pressure when rolling out dough to avoid toughening the crust.
  • Chilling the pie dough after shaping helps maintain its structure during baking.
  • Protecting the crust edges with foil or a pie shield prevents burning.
  • Dark corn syrup provides a richer flavor, but light corn syrup can be used as a substitute.
  • The pecans can be roughly chopped to your preferred texture, but keeping some halves adds nice visual appeal and texture contrast.
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/my-favorite-pecan-pie-recipe/