Description
A classic, rich, and gooey pecan pie recipe made with buttery crust, sweet syrup, and crunchy toasted pecans. Perfect for holidays like Thanksgiving or any special occasion!
Ingredients
1 pie crust (store-bought or homemade)
1 1/2 cups pecan halves (lightly toasted)
3/4 cup light corn syrup
1/2 cup brown sugar (packed)
1/4 cup unsalted butter (melted)
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
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Preheat your oven to 350°F (175°C).
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If using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. Trim and crimp the edges.
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Toast the pecans in a dry skillet over medium heat for 5-7 minutes, stirring occasionally. Set aside to cool.
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In a mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth.
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Stir in the toasted pecans, reserving a few for garnish if desired.
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Pour the pecan filling into the prepared pie crust.
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Bake the pie for 50-60 minutes, or until the filling is set and the crust is golden. You can cover the edges with foil if they brown too quickly.
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Allow the pie to cool completely before slicing and serving.
Notes
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For a firmer filling, bake a little longer.
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Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
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This pie can be made a day ahead and stored in the refrigerator.
- Prep Time: 15min
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
