Classic Pecan Pie
This classic pecan pie recipe is so good, you'll definitely want to include it in your holiday baking.
Equipment
Ingredients
- 1 pie crust recipe
, or use store-bought - 3 large eggs
- 1 cup light corn syrup
- ⅔ cup packed light or dark brown sugar
- ⅓ cup unsalted butter , melted
- 1 teaspoon vanilla extract
- 2 ¼ cup pecan halves (see Notes)
Instructions
- Preheat oven to 350°F and line a sheet pan with parchment paper.
- Roll out one half (see Note) of the prepared pie dough on a lightly floured surface, into a rough 15-inch circle. Transfer to a 9-inch pie dish and trim edges to a 1-inch overhang. Tuck overhang under and use your thumb and finger to create a crimped edge. Place pie shell on the prepared sheet pan.
- In bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand mixer, combine the eggs, corn syrup, brown sugar, melted butter, and vanilla extract. Mix on medium high speed until well combined. Stir in the pecans.
- Gently pour the mixture into the prepared pie shell. Bake until the edges are completely set and a knife inserted into the center comes out clean, about 45-55 minutes. Let cool before serving, serve warm or at room temperature with whipped cream, if desired.
Notes
- My pie crust recipe makes enough for 2 crusts. Double wrap the second crust and store it in the freezer for another use, it will keep for up to 2 months.
- You can also use 2 cups (225 grams) chopped pecans.
- I have not tested this recipe with corn syrup alternatives. You can substitute for honey or maple syrup, but the flavor will be slightly different and it will have a softer set. If you really want to use an alternative, I recommend finding another recipe that has been tested specifically for the ingredient you want to use.
Nutrition
Calories: 402kcal | Carbohydrates: 62g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 143mg | Potassium: 80mg | Fiber: 1g | Sugar: 51g | Vitamin A: 325IU | Calcium: 38mg | Iron: 1mg
