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pecan pie recipe

Pecan Pie

A classic Southern dessert featuring a flaky crust and a glossy caramel-like filling studded with toasted pecans.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 550 kcal

Ingredients
  

Pie Crust

  • unbaked pie crust 9-inch

Filling

  • 3 large eggs slightly frothy
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter melted and cooled
  • 1.5 teaspoons vanilla extract
  • 0.25 teaspoon salt
  • 1.5 cups pecan halves toasted

Instructions
 

Assembly

  • Preheat oven to 325°F and position rack in center.
  • Press unbaked pie crust into a 9-inch pie pan.

Filling

  • In a medium bowl, whisk 3 large eggs until slightly frothy.
  • Add 1 cup light corn syrup, 1 cup granulated sugar, and ½ cup melted butter; whisk until smooth.
  • Stir in 1½ teaspoons vanilla extract and ¼ teaspoon salt.
  • Fold 1½ cups pecan halves into the mixture.

Baking

  • Pour filling into prepared crust; smooth the top.
  • Bake for 50–55 minutes, until edges are set and center jiggles slightly.
  • Cool completely on a wire rack for at least 2 hours before slicing.

Notes

Allow the pie to rest uncovered for 30 minutes before slicing to enhance the nutty aroma.
Store leftover slices in an airtight container in the refrigerator for up to 5 days to preserve texture and flavor.

Nutrition

Serving: 1sliceCalories: 550kcalCarbohydrates: 60g
Keyword classic pie, holiday dessert, nut pie, pecan pie recipe, Southern pie
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