Print

Classic Pecan Pie

A close-up of a slice of gooey pecan pie, showcasing the flaky crust and rich filling topped with whole pecans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, nutty pecan pie with a gooey center and perfectly toasted pecans, designed for holiday gatherings.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup light corn syrup
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Place the unbaked pie crust on a baking sheet.
  3. In a medium bowl, whisk together the eggs, granulated sugar, corn syrup, melted butter, vanilla extract, and salt until well combined.
  4. Stir in the pecan halves.
  5. Pour the filling into the prepared pie crust.
  6. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. The crust edges should be golden brown. If the crust edges start to brown too quickly, you can cover them with aluminum foil.
  7. Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set fully.

Notes

  • For a crispier crust, blind bake the pie crust for 10 minutes before adding the filling.
  • To ensure the pecans are toasty, you can lightly toast them in a dry skillet over medium heat for 3-5 minutes before adding them to the filling.
  • If you prefer a less sweet pie, you can reduce the granulated sugar slightly or substitute some of the corn syrup with maple syrup.
  • This pie pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Find it online: https://kitchenslang.com/pecan-pie-gooey-nutty-southern-classic/