Description
Rich, gooey, and loaded with pecans, this timeless pecan pie features a perfectly crisp crust and a sweet, buttery filling that’s perfect for the holidays or any special dessert.
Ingredients
1 unbaked 9-inch pie crust
1 ½ cups pecan halves or pieces
3 large eggs
1 cup light corn syrup
½ cup granulated sugar
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
Instructions
Preheat Oven: Set oven to 375°F (190°C).
Prepare Crust: Place the unbaked pie crust into a 9-inch pie plate. Crimp edges as desired and prick bottom and sides with a fork.
Blind Bake: Line crust with parchment or foil and fill with pie weights. Blind bake for 15 minutes.
Remove Weights & Continue Baking: Lift out weights and parchment. Bake an additional 5–7 minutes until lightly golden.
Make Filling: While the crust bakes, whisk together eggs, corn syrup, sugar, melted butter, vanilla, and salt in a bowl.
Lower Oven Temp: Reduce oven to 350°F (175°C).
Assemble Pie: Scatter pecans evenly in the crust. Pour filling over the pecans.
Bake: Bake for 50–60 minutes, until filling is set around the edges and slightly jiggly in the center. Shield crust with foil if browning too quickly.
Cool Completely: Let the pie cool on a wire rack for at least 2–3 hours before slicing to ensure the filling sets properly.
Notes
Blind Baking Tip: Helps prevent a soggy crust and ensures crispness.
Pie can be made a day in advance and stored at room temperature or refrigerated.
Serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
