Pecan pie is a classic American dessert loved for its rich, sweet filling made from pecans, eggs, sugar, and syrup all baked inside a flaky pie crust. It’s a must-have during holidays like Thanksgiving and Christmas but enjoyed all year round by those who crave that perfect balance of crunchy nuts and gooey sweetness. This recipe is straightforward, making it great for beginners and experienced bakers alike. Imagine that warm slice melting in your mouth with a hint of vanilla and buttery crust—pure comfort in every bite!
Quick Facts
| Course | Dessert |
|---|---|
| Cuisine | American |
| Difficulty | Easy to Medium |
| Servings | 8 |
| Prep Time | 15 minutes |
| Cooking Time | 50 minutes |
| Calories | Approx. 450 per slice |
Equipment Needed
To bake a perfect pecan pie, you’ll want to have these tools ready:
- 9-inch pie dish: For that classic pie shape.
- Mixing bowls: One large bowl for mixing the filling.
- Whisk: To blend eggs and syrup smoothly.
- Measuring cups and spoons: Accuracy matters in baking.
- Pastry blender or food processor (optional): For making the pie crust from scratch.
- Rolling pin: To roll out the pie dough evenly.
- Oven mitts: Safety first when handling hot pies.
- Cooling rack: To cool the pie evenly and avoid sogginess.
- Aluminum foil or pie crust shield: To protect the crust edges from burning.
- Knife: For slicing pecans or the finished pie.
Having the right equipment makes baking smoother and ensures a better pie.
Ingredients
Here’s what you need for a classic pecan pie:
- 1 9-inch unbaked pie crust (store-bought or homemade)
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 ½ teaspoons vanilla extract
- 2 cups pecan halves
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Prepare crust: Place pie crust into your 9-inch pie dish and set aside.
- Mix filling: In a bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
- Add pecans: Stir pecan halves into the mixture, saving some for the top if desired.
- Pour filling into the pie crust evenly.
- Bake for 50–55 minutes, or until the filling is set but slightly jiggly in the center.
- Cool pie on a rack for at least 2 hours before serving to let the filling firm up.
Essential Note: Keep an eye on the crust edges while baking. Cover them with foil or a pie crust shield halfway through baking to prevent burning. Also, avoid overbaking—the filling should still jiggle a little in the middle when done.
