Pecan Pie Recipe

A piece of pecan pie on a blue and white plate.

Try my classic Pecan Pie recipe, which is so easy to make! You’ll love the gooey filling, crunchy pecans, and flaky crust.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 50

Total Time 1 20

Servings servings

Calories 416kcal

Author John Kanell

Equipment

9" pie pan
mixing bowl

Ingredients

1 (9-inch) unbaked pie crust
1½ cups coarsely chopped pecans (180g)
1 cup light or dark corn syrup (240mL/350g)
¾ cup granulated sugar (150g)
3 large eggs
4 tablespoons unsalted butter melted and slightly cooled (57g)
2 teaspoons vanilla extract
¾ teaspoon salt

Instructions

Position an oven rack in the bottom third of the oven, and preheat the oven to 425°F.
Place the unbaked pie crust in a deep dish pie plate and crimp the edges. If you are using homemade pie dough, freeze it for 20 minutes. (Alternatively, you can use a frozen crust that is already shaped.) Place the crust on a baking sheet and fill it with the chopped pecans.
In a medium mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until well combined. Pour over the pecans. (If desired, place additional pecan halves on top in a decorative pattern.)
Bake for 15 minutes. Reduce the oven temperature to 350°F. Continue baking for 35 to 40 minutes or until the filling is puffed and the center wobbles slightly when gently shaken. Loosely tent with foil at any time during baking if the crust is browning too quickly. Let cool completely on a wire rack before slicing.

Video

Notes

The pie needs at least 3 hours to cool completely before slicing. If you slice it too soon, the gooey filling will still be runny and spill out of the crust.
If you slightly underbake the pie and the filling is too soft, chill the pie after it cools to firm it up. The colder temperature will thicken the syrupy filling, helping the slices hold up better.

Nutrition

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