Description
This classic pecan pie recipe features a flaky buttery crust filled with a rich, gooey mixture of pecans, dark corn syrup, brown sugar, and a hint of cinnamon. Perfectly baked to achieve a golden top and a smooth, set filling, this pie is a beloved dessert ideal for holidays or any special occasion. Serve it warm or at room temperature, topped with whipped cream or ice cream for an indulgent treat.
Ingredients
Scale
Crust
- 1 unbaked Flaky Pie Crust (or All Butter Pie Crust)
- Egg wash: 1 large egg beaten with 1 tablespoon milk or heavy cream
Filling
- 2 1/2 cups (250g) shelled pecans (pecan halves)
- 3 large eggs
- 1 cup (240ml) dark corn syrup
- 1/2 cup (100g) packed light or dark brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup (4 tablespoons; 56g) unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Pie Crust: Roll out the chilled pie crust on a lightly floured surface into a 12-inch circle using gentle pressure, starting from the center and rotating the dough as you go. Carefully place it into a 9-inch pie dish, smoothing it down with your fingers. Fold the overhanging dough back over the edge and mold a thick rim, then crimp or flute the edges. Brush the edges with egg wash. Chill the shaped crust in the refrigerator or freezer for 10 minutes before filling.
- Prepare the Filling: Roughly chop the pecans, leaving some halves whole and some coarsely chopped. Spread them evenly inside the prepared pie crust. In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, vanilla extract, melted butter, salt, and cinnamon until fully combined. Pour the mixture evenly over the pecans in the crust.
- Bake the Pie: Preheat oven to 350°F (177°C) with the oven rack in the lower third position. Bake the pie for 50 to 55 minutes. After the first 20 minutes, place a pie crust shield or tent aluminum foil over the pie edges to prevent over-browning. The pie is done when the top is lightly browned and the filling is set but slightly jiggly in the center.
- Cool and Serve: Remove the pie from the oven and transfer it to a wire rack to cool completely. The filling will settle as it cools. Slice and serve warm or at room temperature, optionally topped with whipped cream or ice cream.
- Storage: Cover and store leftovers at room temperature for 1–2 days or refrigerate for 4–5 days. For longer storage, freeze the fully baked pie wrapped tightly for up to 3 months; thaw overnight in the refrigerator before serving.
Notes
- Make-Ahead: Combine all filling ingredients except pecans up to one day ahead and refrigerate tightly covered. Dough can be made 1-5 days in advance. Bake up to one day before serving and store covered at room temperature.
- Freezing: Freeze baked pie tightly wrapped for up to 3 months. Thaw in refrigerator overnight before serving.
- Pie Crust: Both recommended crust recipes yield two crusts; freeze the second for another use.
- Corn Syrup: Dark or light corn syrup can be used; corn syrup is essential for traditional texture and flavor. For a substitute, try maple pecan pie variations.
- Edge Shield: Use a pie crust shield or foil tent after 20 minutes of baking to prevent edges from burning.
- Serving Suggestions: Serve with whipped cream or vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 460
- Sugar: 35g
- Sodium: 190mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
