🥧🌰 Easy Pecan Pie Recipe
🧾 Ingredients (Makes 1 9-inch pie)
For the Filling:
-
1 cup light corn syrup (or substitute with 3/4 cup maple syrup or golden syrup)
-
1 cup brown sugar, packed
-
3 large eggs
-
1/4 cup melted butter (unsalted)
-
1 1/2 tsp vanilla extract
-
1/4 tsp salt
-
1 1/2 cups pecan halves
For the Crust:
-
1 9-inch unbaked pie crust (store-bought or homemade)
-
Optional: 1–2 tbsp flour to dust the crust and prevent sogginess
🔪 Instructions
1. Preheat Oven:
Preheat to 350°F (175°C). Place a baking sheet on the lower rack to catch any drips.
2. Prep the crust:
Place your pie crust in a 9-inch pie dish. Crimp the edges as desired. Optional: lightly dust the bottom with flour to prevent a soggy crust.
3. Make the filling:
In a medium bowl, whisk together:
-
Corn syrup (or substitute)
-
Brown sugar
-
Eggs
-
Melted butter
-
Vanilla
-
Salt
Stir until smooth and well combined.
4. Add the pecans:
Stir in the pecan halves or arrange them in the pie crust first and pour filling over top — your choice!
5. Bake:
Pour filling into the crust. Bake for 50–60 minutes, until the center is mostly set but still jiggles slightly (like gelatin).
-
If crust edges are browning too quickly, cover with foil or a pie shield halfway through.
6. Cool completely:
Let cool at room temperature for 2–3 hours before slicing. The pie will firm up as it cools.
🍽️ To Serve:
-
Serve at room temp or slightly warmed
-
Top with whipped cream, vanilla ice cream, or enjoy plain
📝 Tips:
-
Want a crunchier top? Toast pecans in the oven at 350°F for 6–8 minutes before adding.
-
For extra depth, replace 1 tsp of vanilla with bourbon.
-
Make-ahead: This pie can be made 1–2 days ahead and stored at room temperature or refrigerated.
Would you like a no-bake pecan pie, mini pecan pie tarts, or a gluten-free crust option?
