Description
This Best Pecan Pie Recipe features a rich and gooey filling loaded with pecans baked in a flaky pie crust. Sweetened with corn syrup and brown sugar, flavored with vanilla and cinnamon, this classic Southern dessert is perfect for holidays or any special occasion, delivering a delightful combination of crunchy nuts and smooth caramel-like filling.
Ingredients
Pie Base
- 1 (9 inch) unbaked or frozen pie crust
Filling
- 2 ½ cups pecans, coarsely chopped
- 3 large eggs, room temperature
- 1 cup light or dark corn syrup
- ¾ cup packed light or dark brown sugar
- 3 tablespoons melted unsalted butter (slightly cooled)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C) to ensure it reaches the right temperature for perfectly baking the pie.
- Prepare the Pie Shell: Place the 9-inch unbaked or frozen pie crust into a pie dish. Spread the coarsely chopped pecans evenly across the bottom of the crust.
- Mix the Filling: In a large bowl, whisk together the 3 room temperature eggs, 1 cup corn syrup, ¾ cup packed brown sugar, melted butter, vanilla extract, ground cinnamon, and salt until all the ingredients are well combined and smooth.
- Combine Filling and Pecans: Pour the filling mixture evenly over the pecans in the pie crust, making sure the nuts are well coated and distributed.
- Bake the Pie: Place the pie in the preheated oven and bake for 55 to 60 minutes. The pie is done when the edges are set and stable, but the center still has a slight jiggle when gently shaken—this ensures a luscious filling.
- Cool Before Serving: Remove the pie from the oven and allow it to cool completely, at least 2 hours, to let the filling set properly before slicing and serving.
Notes
- For a deeper flavor, use dark corn syrup and dark brown sugar.
- Room temperature eggs help the filling blend smoothly.
- Do not overbake; the center should still jiggle slightly to avoid a dry pie.
- Letting the pie cool fully is essential for clean slices.
- Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to a week.
