Description
Experience the quintessential Southern dessert with this Classic Pecan Pie. Featuring a rich, buttery, and smooth custard base loaded with toasted, crunchy pecan halves, this pie delivers the perfect balance of sweetness and nutty depth. Housed in a flaky, golden crust, it is the ideal centerpiece for any holiday table or family gathering, guaranteed to impress with its consistent texture and superior flavor.
Ingredients
2 cups pecan halves
1 cup corn syrup
1 cup packed light or dark brown sugar
3 large eggs, room temperature
1/2 cup unsalted butter, melted and slightly cooled
1 tablespoon pure vanilla extract
1/2 teaspoon fine sea salt
1 9-inch deep dish unbaked pie crust
Instructions
Preheat oven to 350 degrees Fahrenheit.
Place the pie crust into a 9-inch deep dish pie plate and crimp the edges.
In a large mixing bowl, whisk together the eggs, brown sugar, salt, and corn syrup until well combined.
Stir in the melted butter and vanilla extract until the mixture is smooth and glossy.
Gently fold the toasted pecan halves into the filling mixture.
Pour the filling directly into the prepared unbaked pie shell.
Bake for 50 minutes or until the center is set and the top is golden brown.
Allow the pie to cool completely on a wire rack before slicing to ensure the custard sets properly.
Notes
Toast your pecans in a dry skillet over medium heat for 3-5 minutes before adding to the filling for a significantly deeper flavor profile. Ensure eggs are at room temperature to prevent the butter from seizing when mixed. Store the finished pie at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg