Classic Pecan Pie
Classic Pecan Pie
Ingredients
For the Pecan Pie
- 1 unbaked homemade pie crust
- 1 cup granulated sugar
- 3 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 1/3 cup salted butter, softened or melted
- 3 large eggs
- 1 1/2 cups pecan halves, whole or chopped
Instructions
- 1
Prepare your homemade pie crust and fit it into a pie dish. Chill the prepared pie crust in the dish while you prepare the filling. This helps prevent the crust from shrinking during baking.
⏱️ 5 min
- 2
In a large mixing bowl, combine the granulated sugar, light brown sugar, salt, light corn syrup, and softened or melted salted butter. Cream these ingredients together until well combined and smooth.
⏱️ 5 min
- 3
Add the 3 large eggs and the 3/4 teaspoon of vanilla extract to the sugar and butter mixture. Whisk until thoroughly incorporated.
⏱️ 3 min
- 4
Stir in most of the pecan halves (reserving a handful for decoration) into the filling mixture. Ensure they are evenly distributed.
⏱️ 2 min
- 5
Pour the pecan pie filling into the chilled, unbaked pie crust.
⏱️ 1 min
- 6
Decorate the top of the pie with the reserved pecan halves. You can arrange them in an attractive pattern. Spoon a little of the filling batter over the top pecans to help them adhere and prevent burning.
⏱️ 4 min
- 7
Preheat your oven to 425°F. Bake the pecan pie for 10 minutes at this temperature.
⏱️ 10 min•🌡️ 425
- 8
After 10 minutes, reduce the oven temperature to 350°F and continue to bake for an additional 50 minutes.
⏱️ 50 min•🌡️ 350
- 9
About halfway through the 350°F baking time (around 25 minutes into this stage), loosely tent a piece of aluminum foil over the pie to prevent the crust and pecans from over-browning.
- 10
To check for doneness, gently shake the pie. If it jiggles a lot in the center, continue baking in 5-10 minute increments until the center is mostly set with only a slight jiggle. The edges should be firm.
⏱️ 5 min•🌡️ 350
- 11
Once baked, remove the pie from the oven and let it cool completely on a wire rack before slicing. This is crucial for the pie to set properly.
⏱️ 120 min
- 12
The pecan pie can be chilled for up to 3 days or frozen for longer storage.
Kitchen Tools
Nutrition Facts (per serving)
Classic Pecan Pie
For the Pecan Pie
- 1 unbaked homemade pie crust
- 1 cup granulated sugar
- 3 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 1/3 cup salted butter, softened or melted
- 3 large eggs
- 1 1/2 cups pecan halves, whole or chopped
Instructions
- 1
Prepare your homemade pie crust and fit it into a pie dish. Chill the prepared pie crust in the dish while you prepare the filling. This helps prevent the crust from shrinking during baking.
⏱️ 5 min - 2
In a large mixing bowl, combine the granulated sugar, light brown sugar, salt, light corn syrup, and softened or melted salted butter. Cream these ingredients together until well combined and smooth.
⏱️ 5 min - 3
Add the 3 large eggs and the 3/4 teaspoon of vanilla extract to the sugar and butter mixture. Whisk until thoroughly incorporated.
⏱️ 3 min - 4
Stir in most of the pecan halves (reserving a handful for decoration) into the filling mixture. Ensure they are evenly distributed.
⏱️ 2 min - 5
Pour the pecan pie filling into the chilled, unbaked pie crust.
⏱️ 1 min - 6
Decorate the top of the pie with the reserved pecan halves. You can arrange them in an attractive pattern. Spoon a little of the filling batter over the top pecans to help them adhere and prevent burning.
⏱️ 4 min - 7
Preheat your oven to 425°F. Bake the pecan pie for 10 minutes at this temperature.
⏱️ 10 min•🌡️ 425 - 8
After 10 minutes, reduce the oven temperature to 350°F and continue to bake for an additional 50 minutes.
⏱️ 50 min•🌡️ 350 - 9
About halfway through the 350°F baking time (around 25 minutes into this stage), loosely tent a piece of aluminum foil over the pie to prevent the crust and pecans from over-browning.
- 10
To check for doneness, gently shake the pie. If it jiggles a lot in the center, continue baking in 5-10 minute increments until the center is mostly set with only a slight jiggle. The edges should be firm.
⏱️ 5 min•🌡️ 350 - 11
Once baked, remove the pie from the oven and let it cool completely on a wire rack before slicing. This is crucial for the pie to set properly.
⏱️ 120 min - 12
The pecan pie can be chilled for up to 3 days or frozen for longer storage.