Description
A classic Southern dessert, this homemade pecan pie features a rich, gooey filling made with a blend of granulated sugar, brown sugar, corn syrup, and pecan halves baked perfectly in a flaky, buttery pie crust. Baked to golden perfection with a beautiful pecan topping, this pecan pie is a crowd-pleaser for holidays, special occasions, or any time you crave a sweet, nutty treat.
Ingredients
Scale
Pie Crust
- 1 Homemade pie crust, unbaked (recipe makes 2 crusts, freeze one for later)
Pie Filling
- 1 cup granulated sugar (200 g)
- 3 Tablespoons light brown sugar (40 g)
- 1/2 teaspoon salt (3 g)
- 1 cup light corn syrup (240 ml)
- 3/4 teaspoon vanilla extract (3.75 ml)
- 1/3 cup salted butter, softened or melted (75 g)
- 3 large eggs
- 1 1/2 cups pecan halves (150 g, whole or chopped)
Instructions
- Prepare the crust: Make your perfect homemade pie crust and place the dough in a deep dish pie plate. Refrigerate the crust while you prepare the filling to keep it firm.
- Make the filling: In a large bowl, cream together the granulated sugar, light brown sugar, salt, light corn syrup, and softened or melted salted butter. Mix in the eggs and vanilla extract until fully combined.
- Add pecans to filling: Reserve a few pecan halves for garnish. Stir the remaining pecan halves into the filling mixture thoroughly.
- Assemble the pie: Pour the pecan filling into the unbaked pie shell. Arrange the reserved pecans decoratively on top of the filling in any open spots. Use a small spoon to carefully cover the top pecans with some batter to secure them in place.
- Bake the pie: Preheat your oven to 425°F (218°C). Bake the pie at this temperature for 10 minutes to set the crust. Then reduce the oven temperature to 350°F (177°C) and continue baking for about 50 minutes. Halfway through baking, tent a large piece of greased aluminum foil over the pie to prevent over-browning, making sure it doesn’t touch the filling.
- Check doneness: The pie is done when you gently shake it and the filling is set with only slight jiggle. If it jiggles excessively, continue baking in 5-10 minute increments until the center is firm. It is better to slightly overcook than undercook for a fully set filling.
- Cool the pie: Allow the pie to cool completely at room temperature for several hours. This resting time helps the filling to fully set for clean slices.
- Store and serve: You can refrigerate the pie for 1-3 days before serving. Bring it to room temperature about one hour before enjoying to allow the flavors to shine.
Notes
- This recipe is designed for a standard 9-inch pie dish. If using a larger dish, increase the recipe by 1 ½ times for proper filling depth.
- Make ahead: Fully baked pecan pie can be prepared 1-3 days in advance. Cool, cover, and refrigerate. Remove from fridge 1 hour prior to serving.
- You can also prepare the pie crust and filling separately ahead of time (keep nuts out of filling), then assemble and bake fresh on serving day for best results.
- Freezing: After baking and cooling completely, wrap pie tightly in plastic and aluminum foil. Freeze up to 3 months. Thaw fully in refrigerator before serving.
Nutrition
- Serving Size: 1 slice (1/12th of pie)
- Calories: 440
- Sugar: 38 g
- Sodium: 190 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
