Pecan Pie
This classic Pecan Pie features a buttery, flaky crust filled with a rich, gooey pecan caramel custard. With just 15 minutes of prep, it’s an easy yet impressive dessert perfect for holidays or casual entertaining. The pie can be made ahead, freezes well, and delivers a nutty crunch with every bite—ideal for those who crave a nostalgic, homemade treat.
Equipment
- 1 Deep Dish Pie Plate – to hold the unbaked crust and deep filling
- 1 Pie Server – for clean, neat serving
- 1 Mixing Bowl – for combining all filling ingredients
- 1 Hand Mixer or Whisk – for creaming sugars and mixing batter
- 1 Sheet of Aluminum Foil (or Pie Shield) – to tent the pie and prevent over-browning
Ingredients
- 1 unbaked homemade pie crust enough for one 9-inch deep dish; freeze any extra
- 1 cup granulated sugar
- 3 tablespoons light brown sugar packed
- ½ teaspoon salt
- 1 cup light corn syrup
- ¾ teaspoon pure vanilla extract
- ⅓ cup salted butter softened or melted
- 3 large eggs
- 1½ cups pecan halves leave whole or roughly chopped, based on preference
Instructions
- Prepare and Chill the Pie Crust: Roll out your homemade pie dough and gently press it into a 9-inch deep dish pie plate. Crimp the edges as desired, then place the crust in the refrigerator while you make the filling. This helps prevent the crust from shrinking during baking.
- Mix the Sweet Syrup Base: In a large mixing bowl, combine the granulated sugar, brown sugar, and salt. Add in the corn syrup and butter, then mix until smooth and slightly creamy. This forms the rich, syrupy base of the pie.
- Add Eggs and Flavoring: Crack in the eggs and pour in the vanilla extract. Whisk or beat everything together until the mixture is well-blended, smooth, and slightly thickened.
- Fold in the Pecans: Reserve a small handful of pecan halves to garnish the top later. Stir the remaining pecans into the filling mixture, making sure they’re evenly coated.
- Assemble the Pie: Pour the pecan filling into the chilled, unbaked crust. Arrange the reserved pecan halves decoratively on top, filling in any gaps. Gently press them down so they sit slightly in the batter, then spoon a little batter over them to help them bake into the surface.
- Bake to Perfection: Place the pie on the center rack of a preheated 425°F (220°C) oven and bake for 10 minutes. Without opening the door, reduce the heat to 350°F (175°C) and continue baking for 45–50 minutes. About halfway through, loosely tent a piece of greased aluminum foil over the pie to prevent the top and crust from browning too quickly.
- Check Doneness and Cool: The pie is ready when the center has a slight jiggle but doesn’t ripple like liquid. If it’s too wobbly, continue baking in 5–10 minute increments until set. Once done, allow the pie to cool completely at room temperature for several hours before slicing. This helps the filling firm up for clean, perfect slices.
Notes
- Pie Dish Size: This recipe is designed for a standard 9-inch deep dish pie plate. If your dish is larger or wider, scale the filling recipe up by 50% for best results.
- Make-Ahead Tip: Bake the pie up to 3 days in advance. After it cools completely, cover and refrigerate. For best texture and flavor, bring to room temperature about 1 hour before serving.
- Freezer Friendly: Once fully baked and cooled, wrap the pie tightly in plastic wrap followed by foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Customize Your Pecans: You can use whole pecan halves for a traditional look or chop them roughly for a more even texture throughout each bite.
- How to Tell It’s Done: A gentle shake should result in a slight jiggle in the center—similar to set gelatin—not a ripple. An underbaked pecan pie will be runny, so when in doubt, add more time.
