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Classic Pecan Pie

A close-up of a delicious slice of gooey pecan pie with a golden crust and generous pecan topping.
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A classic pecan pie recipe with a gooey filling and flaky crust, perfect for holiday gatherings.

Ingredients

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  • 1 (9-inch) unbaked pie crust
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup light corn syrup
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Place the unbaked pie crust on a baking sheet.
  3. In a medium bowl, whisk together the eggs, granulated sugar, light corn syrup, melted butter, vanilla extract, and salt until well combined.
  4. Arrange the pecan halves evenly in the bottom of the pie crust.
  5. Pour the egg mixture over the pecans.
  6. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. The center should be slightly jiggly.
  7. Let the pie cool completely on a wire rack before slicing and serving.

Notes

  • For a bourbon pecan pie, add 2 tablespoons of bourbon to the filling mixture.
  • To prevent the crust from burning, you can cover the edges with aluminum foil during the last 15-20 minutes of baking.
  • This pie can be made ahead and stored at room temperature for up to 2 days.
  • Ensure your ingredients are at room temperature for a smoother filling.

Nutrition

Find it online: https://cutcooktaste.com/perfect-pecan-pie-recipe/