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–+ servings

Classic Pecan Pie

A flaky, buttery pie crust filled with a rich, gooey caramel-like filling and loaded with toasty pecans. One of the easiest pies you can make, and a must for the holiday table.
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Course: Dessert
Keyword: classic pecan pie, easy pecan pie recipe, pecan pie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Calories: 423kcal

Equipment

  • 9-inch deep dish pie plate
  • Large mixing bowl
  • Aluminum foil
  • Pie server

Ingredients

  • 1 pie crust homemade, unbaked, for a 9-inch pie plate
  • 1 cup granulated sugar
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1 cup light corn syrup
  • 3/4 teaspoon vanilla extract
  • 1/3 cup salted butter softened or melted
  • 3 large eggs
  • 1 1/2 cups pecan halves whole or chopped

Instructions

  • Press the pie dough into a deep dish pie plate and keep it in the fridge while you make the filling.
  • In a large bowl, mix the sugar, brown sugar, salt, corn syrup and butter until combined. Mix in the eggs and vanilla.
  • Set aside a few pecans and stir the rest into the filling. Pour into the unbaked crust. Tuck the reserved pecans into any bare spots on top and spoon a little filling over them.
  • Bake at 425°F for 10 minutes, then lower the oven to 350°F and bake for about 50 minutes more.
  • Halfway through baking, loosely tent the pie with a large piece of greased foil, keeping it high so it does not touch the filling.
  • The pie is done when a gentle shake shows only a slight jiggle. If it still wobbles a lot, bake 5 to 10 minutes more, or longer if needed. It is better to bake a little longer than too little.
  • Let the pie cool completely for several hours before slicing, or refrigerate it for 1 to 3 days until serving.

Notes

  1. Pie dish: The recipe is for a standard 9-inch pie dish. For a larger dish, make 1 1/2 times the recipe.
  2. Make ahead: Bake 1 to 3 days ahead, cool completely, cover and refrigerate. Take it out about an hour before serving. Or make the filling (without the nuts) and crust ahead, store them separately, and assemble and bake on the day.
  3. Freezing: Cool completely, wrap in plastic wrap and foil, and freeze for up to 3 months. Thaw fully in the fridge before serving.
  4. Nutrition: Estimated per slice from the ingredients, including a homemade butter crust.

Nutrition

Serving: 100g | Calories: 423kcal | Carbohydrates: 51.9g | Protein: 4.1g | Fat: 23.3g | Saturated Fat: 9.3g | Cholesterol: 80mg | Sodium: 231mg | Potassium: 81mg | Fiber: 1.5g | Sugar: 27.2g
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