Here’s a classic, rich, and gooey Pecan Pie recipe that’s perfect for holidays or anytime you want a sweet, nutty dessert:
Ingredients (9-inch pie)
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat oven: 350°F (175°C).
- Prepare the filling: In a large bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth.
- Assemble the pie: Arrange pecan halves in the bottom of the pie crust. Pour the filling over the pecans.
- Bake: 50–60 minutes, until the filling is set but slightly jiggly in the center. If the crust edges brown too quickly, cover them with foil.
- Cool: Let the pie cool completely (at least 2 hours) before slicing. This allows the filling to set perfectly.
Tips
- For extra flavor, add 1 tablespoon bourbon or a pinch of cinnamon to the filling.
- Brush the top pecans with a little melted butter before baking for a shiny, glossy finish.
- Serve with whipped cream or vanilla ice cream for a decadent touch.
I can also give you a mini pecan pie version using muffin tins—perfect if you want individual servings. Do you want that recipe?
