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Classic Pecan Pie Recipe

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4.2 from 12 reviews

This Classic Pecan Pie recipe features a rich, gooey filling with a perfect blend of dark corn syrup, brown sugar, and pecan halves, all encased in a flaky pie crust. Ideal for holiday gatherings or any special occasion, this pie combines sweet and nutty flavors in a timeless dessert.

Ingredients

Pie Crust

  • 1 refrigerated or homemade pie crust (9 inch)

Filling

  • 3 large eggs
  • 1 cup (240ml) dark corn syrup
  • 3/4 cup (168g) dark brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup (56g) butter, melted
  • 1/2 tsp salt
  • 2 cups (200g) pecan halves

Instructions

  1. Prepare Pie Crust: Place the pie crust in a 9-inch pie pan and crimp the edges to seal. Refrigerate the crust while preparing the filling to keep it firm. Preheat your oven to 425°F (220°C) to get ready for baking.
  2. Mix Filling Ingredients: In a large bowl, whisk together the eggs, dark corn syrup, dark brown sugar, vanilla extract, melted butter, and salt until well combined and smooth.
  3. Assemble Pecans: Evenly spread the 2 cups of pecan halves over the bottom of the chilled pie crust, creating an even layer of nuts.
  4. Add Filling: Carefully pour the prepared corn syrup mixture over the pecans. The pecans will float to the top as the filling settles on the bottom.
  5. Initial Bake: Place the pie in the oven and bake at 425°F (220°C) for 10 minutes to set the crust and start cooking the filling.
  6. Reduce Temperature: Lower the oven temperature to 350°F (175°C) and bake the pie for an additional 10 minutes to continue cooking gently.
  7. Protect Crust: Cover the edges of the pie crust with a pie crust shield or aluminum foil to prevent over-browning. Continue baking for another 15-20 minutes until the filling is set but still slightly jiggly in the center.
  8. Cool and Chill: Remove the pie from the oven and place it on a wire rack to cool for about 1 hour. After cooling, refrigerate the pie for 4-5 hours to allow it to fully set and firm up.
  9. Make Ahead Tip: The pecan pie can be made 1 to 2 days in advance and stored in the refrigerator until ready to serve, making it a convenient dessert option for gatherings.

Notes

  • Use a pie crust shield or foil to protect the edges of the crust from burning during baking.
  • Allow the pie to cool completely before refrigerating to ensure the filling sets properly.
  • You can substitute light corn syrup if dark corn syrup is unavailable, but dark syrup adds a richer flavor.
  • For a deeper flavor, toast pecans lightly before adding them to the crust.
  • Pecan pie is best enjoyed within 2 days of baking for optimal freshness.

Find it online: https://cookedbysarah.com/classic-pecan-pie-recipe/