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Pecan Pie

Pecan Pie

This Pecan Pie recipe is easy to make and features a rich caramel pecan filling with a flaky, buttery crust.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 368 kcal

Equipment

  • Deep Dish Pie Plate
  • Pie Server

Ingredients
  

Crust

  • 1 Homemade pie crust, unbaked (my recipe makes 2 crusts, so you can freeze the other crust)

Filling

  • 1 cup granulated sugar (200 g)
  • 3 Tablespoons light brown sugar (40 g)
  • ½ teaspoon salt (3 g)
  • 1 cup light corn syrup (240 ml)
  • ¾ teaspoon vanilla extract (3.75 ml)
  • ⅓ cup salted butter, softened or melted (75 g)
  • 3 large eggs
  • 1 ½ cups pecan halves (can chop the pecans or leave whole) (150 g)

Instructions
 

Preparation

  • Prepare my perfect pie crust recipe and place pie dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.
  • In a large bowl cream together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
  • Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
  • Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie halfway through cooking and tent a large piece of greased aluminum foil over the top of the pie.
  • Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.

Notes

This recipe is for a standard 9'' pie dish. If you have a larger pie dish then I would suggest 1 ½ the recipe! Homemade Pecan Pie can be made 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge one hour before serving. You can also make the pecan pie filling (don't add the nuts to the batter) and pie crust ahead of time and store them separately, then assemble the pie and bake on the day you want to serve it. Allow baked Pecan Pie to cool completely, then cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.

Nutrition

Serving: 1sliceCalories: 368kcalCarbohydrates: 50gProtein: 3gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 54mgSodium: 230mgPotassium: 86mgFiber: 2gSugar: 42gVitamin A: 224IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg
Keyword buttery crust, caramel pecan filling, easy dessert, holiday pie, Pecan Pie
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