Easy Pecan Pie

iamwinfred

This easy pecan pie recipe delivers that perfect balance of sweet, gooey filling and crunchy pecans nestled in a flaky, buttery crust. The combination of light corn syrup and brown sugar creates that signature gooey texture without being overwhelmingly sweet, while the pecans toast beautifully as the pie bakes.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine American

Servings slices

Calories 520 kcal

Equipment

9-inch pie dish glass or ceramic works best
Large mixing bowl
Whisk
Measuring cups and spoons
Pie crust shield or aluminum foil to protect crust edges
Wire cooling rack
Baking sheet to catch drips

Ingredients

1 unbaked 9-inch pie crust homemade or store-bought
3 large eggs room temperature
1 cup light corn syrup 240ml
¾ cup packed light brown sugar 150g
¼ cup granulated sugar 50g
4 tablespoons unsalted butter 57g, melted and slightly cooled
1½ teaspoons pure vanilla extract
½ teaspoon salt
2 cups pecan halves 200g

Instructions

Preheat oven to 375°F (190°C) and position rack in lower third. If using homemade crust, roll out to 12 inches diameter, transfer to pie dish, trim leaving ½ inch overhang, fold under, and crimp edges.
In a large bowl, whisk eggs until beaten and frothy. Add corn syrup, brown sugar, and granulated sugar, whisking for 1 minute until smooth and sugars dissolve.
Slowly pour melted butter into egg mixture while whisking continuously. Add vanilla extract and salt, whisking until fully incorporated and mixture is smooth and glossy.
Spread pecan halves evenly across bottom of chilled pie crust. Pour filling mixture over pecans, allowing it to settle around them naturally.
Place pie crust shield or aluminum foil ring over crimped edges to prevent over-browning. Set pie on baking sheet and place on lower oven rack.
Bake for 55-60 minutes until edges are set and puffed, and center jiggles only slightly when gently shaken. Internal temperature should reach 200°F.
Remove from oven and place on wire rack. Remove crust shield after 15 minutes and cool completely at room temperature for at least 3 hours before slicing.

Notes

Use room temperature eggs for smoother incorporation into the filling and better texture.
Let melted butter cool for 5 minutes before adding to prevent cooking the eggs.
Chill the prepared crust for 15 minutes before adding filling to help prevent a soggy bottom.
The center should jiggle slightly like Jell-O when done—it will firm up as it cools.
If pecans are stale, toast them at 350°F for 5-7 minutes before using for better flavor.
For cleaner slices, dip knife in hot water and wipe clean between cuts.
Store covered in refrigerator for up to 4 days, bringing to room temperature before serving.
Freeze baked and cooled pie for up to 3 months wrapped tightly in plastic wrap and foil.
Substitute dark corn syrup for deeper molasses flavor if preferred.
For bourbon pecan pie variation, replace 2 tablespoons corn syrup with bourbon.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 65gProtein: 6gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 85mgSodium: 240mgPotassium: 150mgFiber: 3gSugar: 52gVitamin A: 8IUCalcium: 4mgIron: 8mg

Keyword easy pie recipe, holiday pie, Pecan Pie, southern dessert, thanksgiving dessert