🥧🍯 Easy Pecan Pie
Yields: 1 pie (8 slices)
Prep Time: 10 min
Bake Time: 50–60 min
Total Time: ~1 hr 10 min (plus cooling)
🧂 Ingredients:
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1 unbaked 9-inch pie crust (store-bought or homemade)
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1 cup light or dark corn syrup
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1 cup packed brown sugar (or granulated sugar)
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3 large eggs
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¼ cup (½ stick) unsalted butter, melted
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1½ tsp vanilla extract
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¼ tsp salt
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1½ cups pecan halves (or chopped, or a mix)
🍳 Instructions:
1. Preheat Oven:
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Preheat to 350°F (175°C). Place a baking sheet on the lower rack to catch any drips.
2. Mix the Filling:
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In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
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Stir in pecans.
3. Assemble:
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Pour the filling into the unbaked pie crust.
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Arrange a few extra pecan halves on top for a pretty finish (optional).
4. Bake:
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Bake for 50–60 minutes, until the center is set but still slightly jiggly.
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If the crust browns too quickly, cover edges with foil during baking.
5. Cool Completely:
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Let cool at room temperature for 2–3 hours before slicing. The pie will firm up as it cools.
🧊 Storage:
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Store covered at room temp for up to 2 days, or refrigerate for 4–5 days.
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Serve chilled or at room temp. Great with whipped cream or vanilla ice cream.
🔁 Variations:
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Add ½ cup chocolate chips for a chocolate pecan pie twist.
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Use maple syrup in place of corn syrup for a deeper flavor.
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Add a splash of bourbon for a boozy upgrade.
Want a mini pecan pie or gluten-free crust version? Let me know!
