Pecan Pie Recipe – Sweet, Buttery Southern Classic
This classic pecan pie recipe delivers a gooey, buttery filling loaded with toasted pecans in a flaky crust. It’s easy, rich, and perfect for holidays or gatherings.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup corn syrup
- 1 cup light or dark brown sugar
- 3 large eggs
- 1/4 cup unsalted butter melted
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C).
- Place pie crust into a 9-inch pie pan and crimp the edges.
- In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt.
- Stir in pecans, or arrange them neatly on top of the filled crust.
- Pour the mixture into the prepared pie crust.
- Bake for 50–60 minutes, until the center is mostly set but slightly jiggly.
- Cool completely on a wire rack before serving.
Notes
Cover crust edges with foil if they brown too quickly.
Toast the pecans lightly for added depth of flavor.
Let the pie rest for at least 2 hours to firm up before slicing.
Store at room temperature for 2 days or refrigerate for up to 5 days.