Description
This classic pecan pie recipe features a rich, buttery filling loaded with crunchy pecan halves baked in a sweet, golden syrup base nestled in a flaky 9-inch pie crust. Perfect for holiday gatherings or any time you crave a traditional Southern dessert with a luxurious texture and deep caramel flavors.
Ingredients
Scale
Pie Crust
- 1 unbaked single 9-inch pie crust, homemade or store-bought
Filling
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup golden corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups pecan halves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking your pecan pie.
- Prepare Pie Crust: If using homemade dough, roll the chilled pie crust dough into a 12-inch circle on a lightly floured surface with a floured rolling pin. Fit it into a 9-inch pie dish, trim excess to leave about a 1-inch overhang, then fold this over to form the rim. Pinch the rim with your fingers or press with a fork to create a decorative edge.
- Chill Pie Crust: Prick the bottom of the pie dough all over with a fork to release air while baking and transfer the pie dish to the refrigerator to chill while preparing the filling.
- Make Filling: In a large mixing bowl, whisk together melted butter and brown sugar until smooth and combined. Add the eggs, golden corn syrup, vanilla extract, ground cinnamon, and salt, whisking to blend everything evenly. Fold in the pecan halves carefully to coat them in the syrup mixture.
- Fill and Bake Pie: Pour the pecan filling into the chilled pie crust dish, spreading evenly. Bake for 20 minutes, then loosely cover the pie with aluminum foil to protect the crust from over-browning. Return to the oven and bake for an additional 30-40 minutes, or until the filling is set but slightly jiggly in the center and the top is golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely for several hours. Cooling helps the filling set firmly for clean slicing. The pie can be served warm but may not hold shape as well when sliced.
Notes
- Use a store-bought pie crust for convenience or homemade for a personal touch.
- Chilling the pie crust before filling prevents shrinking and maintains a crisp texture.
- Covering the pie with foil midway prevents the crust from burning while the filling finishes baking.
- The filling will jiggle slightly when done but will firm up as it cools completely.
- Serving warm pecan pie is delicious but slices may be less neat compared to when fully chilled.
