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Pecan Pie
nibbleboard.com/recipes/pecan-pie-recipe
Ingredients
- 1 unbaked pie crust (homemade or store-bought)
- 1 cup granulated sugar
- 3 tablespoons light brown sugar, packed
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 1/3 cup salted butter, melted
- 3 large eggs
- 1 1/2 cups pecan halves
Instructions
- Place unbaked pie crust into a deep dish pie plate. Crimp the edges decoratively and refrigerate while you prepare the filling.
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the granulated sugar, brown sugar, salt, corn syrup, and melted butter until smooth.
- Add the eggs and vanilla extract. Whisk until fully combined — the mixture should be glossy and pourable.
- Reserve about 15-20 pecan halves for arranging on top. Stir the remaining pecans into the filling.
- Pour the filling into the chilled pie crust. Arrange the reserved pecan halves on top to fill any gaps, pressing them gently into the surface.
- Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F (175°C) without opening the door.
- Continue baking for about 50 minutes. If the crust edges start browning too quickly, tent a piece of greased aluminum foil loosely over the top.
- The pie is done when the center is puffed up and slightly jiggly — like set Jell-O, not liquid. A knife inserted near the center should come out mostly clean.
- Let the pie cool completely at room temperature for at least 2 hours before slicing. The filling will continue to set as it cools.
Nutrition per Serving
508Calories
6gProtein
51gCarbs
34gFat
Chef Tips
- I've found that starting at a high temperature (425°F) then dropping to 350°F gives you the best crust — it sets the pastry quickly so the bottom doesn't get soggy from all that liquid filling.
- Don't skip the cooling time. I know it's torture, but if you cut into it warm the filling will ooze everywhere. Two hours minimum. I usually bake mine the night before Thanksgiving.
- If you want to toast the pecans first for extra depth of flavor, spread them on a sheet pan and bake at 350°F for 5-7 minutes until fragrant. Just watch them — pecans go from toasted to burned fast.
- Store-bought pie crust works perfectly here if you're short on time. I use homemade when I have the energy, but nobody has ever complained about Pillsbury.
- Swap dark corn syrup for light if you want a deeper, more molasses-like flavor. Or go half and half — that's what I do at Christmas.
Storage
Cover loosely with foil or plastic wrap. Store at room temperature for up to 2 days or in the refrigerator for up to 5 days.