Pecan Pie Recipe

This Pecan Pie is a classic and gooey recipe, which is made with chopped pecans and light corn syrup. It’s the perfect holiday dessert, ready in about an hour, plus cooling time.

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Pecan Pie Ingredients

• 1 whole unbaked pie crust
• 1 cup granulated sugar
• 3 Tbsp. brown sugar
• 1/2 tsp. salt
• 1 cup light corn syrup
• 1/3 cup melted salted butter
• 3 whole eggs, beaten
• 3/4 tsp. vanilla
• 1 heaping c. chopped pecans

How To Make Pecan Pie

1. Prep the oven and crust: Preheat the oven to 350°F. Prepare your pie crust and place it in a 9-inch pie pan.
2. Make the filling: In a large bowl, stir together the granulated sugar, brown sugar, salt, corn syrup, melted butter, beaten eggs, and vanilla until well combined.
3. Assemble the pie: Pour the chopped pecans into the bottom of the unbaked pie shell. Carefully pour the syrup mixture over the top of the pecans.
4. Bake the pie: Cover the top and the crust edges lightly with foil. Bake for 30 minutes. Remove the foil and continue baking for another 20 to 45 minutes, until the center of the pie is set but still has a slight jiggle.
5. Cool completely: Allow the pie to cool on a wire rack for several hours, or preferably overnight, to allow the filling to set completely before slicing.

Recipe Tips

• How do I know when the pie is done? The pie is ready when the center has a slight, gentle jiggle (like Jell-O) but is not liquidy or sloshing. The edges should be firm. The pie will continue to set as it cools, so it’s important not to overbake it.
• Can I use dark corn syrup? Yes, you can substitute dark corn syrup for the light corn syrup. This will give the pie a richer, more robust molasses flavor and a darker color.
• How to prevent the crust from burning? As the recipe suggests, covering the crust edges with foil for the first part of baking is key. If the crust starts to get too dark after you remove the foil, you can place a pie shield or the foil back on the edges for the remainder of the baking time.
• Can I add whole pecans on top? Absolutely. For a beautiful presentation, you can arrange whole pecan halves on top of the filling just before you place the pie in the oven.

What To Serve With Pecan Pie

This rich and sweet pie is a classic for a reason and is perfectly balanced by a simple, creamy topping.

• A dollop of fresh, unsweetened whipped cream
• A scoop of high-quality vanilla bean ice cream
• A cup of strong black coffee to cut the sweetness

How To Store Pecan Pie

• Refrigerate: Due to the egg-based custard filling, pecan pie must be stored in the refrigerator. Cover it with plastic wrap or foil, and it will stay fresh for up to 4 days.

Pecan Pie Nutrition Facts

• Serving Size: 1 slice
• Calories: 550 kcal
• Fat: 30g
• Carbohydrates: 68g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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• Shoofly Pie Recipe
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