Classic Pecan Pie
This delightful pecan pie is simple to make and brings a rich, sweet flavor to your dessert table. With just a handful of ingredients, you'll have the perfect pie for any celebration.
Ingredients
- 1 all butter pie crust homemade or store-bought
- 3 large eggs beaten
- 1 cup dark corn syrup light syrup can be used
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter melted
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 2 cups pecan halves arranged in a single layer
Instructions
- Start by preheating your oven to 425°F. Roll out the pie crust and place it into an 8-9" pie plate. Crimp the edges and set it aside in the fridge while you prepare the filling.
- In a mixing bowl, whisk together the beaten eggs, dark corn syrup, sugar, melted butter, salt, and cornstarch until everything is combined smoothly.
- Layer the pecan halves in the bottom of the pie crust. Carefully pour the filling on top, ensuring the pecans are submerged properly.
- Place the pie on a cookie sheet to catch any drips. Wrap the edges with aluminum foil to prevent browning too much, then bake for 10 minutes at 425°F.
- Lower the oven temperature to 350°F and bake for another 20 minutes. Remove the foil and continue baking for an additional 12-16 minutes until the pie is puffed and golden.
Notes
This pecan pie can be stored in the refrigerator for up to 3 days. You can also freeze it for up to a month. It's delicious served chilled or at room temperature.
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