Print

Pecan Pie

Print Recipe

This classic Pecan Pie features warm, toasted pecans and a rich, custardy filling, perfect for holiday tables or cozy weekends.

Ingredients

Scale
  • 1 (9 inch) unbaked or frozen pie crust
  • 2 ½ cups pecans, coarsely chopped
  • 3 large eggs, room temperature
  • 1 cup light or dark corn syrup
  • ¾ cup packed light or dark brown sugar
  • 3 tablespoons melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and position a rack in the lower third of the oven.
  2. Place the coarsely chopped pecans evenly into the unbaked pie shell.
  3. Whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, ground cinnamon, and salt until well combined.
  4. Pour the filling mixture over the pecans in the pie shell.
  5. Bake the pie for 55 to 60 minutes until the center jiggles slightly and edges are stable.
  6. Remove the pie from the oven and let it cool for at least 2 hours before slicing.

Notes

Use room temperature eggs for better emulsification and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Nutrition

Keywords: Pecan Pie, Dessert, Holiday Recipes, Traditional Desserts, Thanksgiving Pie

Find it online: https://recipehappy.com/pecan-pie/