Classic Pecan Pie

Classic Pecan Pie

Prep

20 min

Cook

55 min

Cool

3 hr

Total

4 hr 15 min

Servings

8

Difficulty

Medium

Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 1/2 cups pecan halves
• 3 large eggs
• 1 cup light corn syrup
• 3/4 cup packed brown sugar
• 4 tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Heat the oven to 350°F. Fit the crust into a 9-inch pie plate and crimp the edges. Chill while you make the filling.
2. Toast the pecans on a baking sheet for 7 minutes. Let cool, then roughly chop half of them.
3. Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla and salt until smooth.
4. Spread all the pecans in the crust and pour the filling over.
5. Set the pie on a baking sheet and bake 50 to 55 minutes, until the edges are set and the center jiggles slightly. Cover the crust edge with foil if it browns too fast.
6. Cool at least 3 hours before slicing so the filling sets.

Why this recipe works

Toasting the pecans first deepens their nutty flavor. The filling bakes until just set with a slight jiggle, then firms as it cools into a gooey, caramel-like layer.

Tips, substitutions & storage

• Swap: Use dark corn syrup for a deeper, molasses-like flavor.
• Swap: Walnuts can replace pecans.
• Toasting the pecans first gives a deeper, nuttier flavor.
• Dark corn syrup works for a more molasses-like flavor.
• Keeps 2 days at room temperature, covered, or 4 days in the fridge.

Nutrition (estimated, per serving)

Calories

520

Protein

6g

Carbs

64g

Fat

29g

Fiber

2g

Sugar

44g

Sodium

330mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.