Description
This classic Southern dessert features a rich, buttery, and caramelized filling packed with toasted pecans, all encased in a perfectly crisp, flaky crust. By blind-baking the pastry and using a precise ratio of dark corn syrup and brown sugar, this recipe delivers a professional-grade holiday centerpiece that is perfectly set with just the right amount of jiggle. It is a foolproof, time-tested method for achieving the ultimate indulgent pecan pie experience right in your own kitchen.
Ingredients
1 piece Unbaked Pie Crust
1.5 cups Pecans, halves or coarsely chopped
1 cup Dark Corn Syrup
1 cup Brown Sugar, packed firmly
3 large Eggs, room temperature
1/3 cup Butter, melted and cooled
1 tsp Vanilla Extract
0.5 tsp Fine sea salt
Instructions
Preheat your oven to 350°F.
Roll the dough into a 9-inch pie dish and crimp the edges firmly.
Bake the crust for 10 minutes to set the structure.
Whisk the eggs, brown sugar, corn syrup, melted butter, salt, and vanilla in a large mixing bowl until smooth.
Fold in the pecan pieces gently to ensure they are evenly coated.
Pour the pecan filling into the pre-baked pie shell.
Bake at 350°F for 45 to 50 minutes until the center is set but slightly jiggly.
Cool the pie completely before serving.
Notes
Ensure your eggs are at room temperature for better emulsion. Blind-baking the crust is crucial to prevent a soggy bottom. Store the pie at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg