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Classic Pecan Pie Recipe

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4.4 from 73 reviews

  • Author: Sara
  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings

Description

This classic Pecan Pie recipe features a rich and gooey filling made with a blend of granulated and brown sugars, light corn syrup, eggs, and butter, all generously studded with crunchy pecan halves. Baked in a crisp 9-inch pre-made pie crust, this dessert offers the perfect balance of sweetness and nuttiness. Ideal for holiday gatherings or any special occasion, the pie needs to cool thoroughly to allow the filling to set properly, resulting in a luscious and sliceable treat.

Ingredients

Dry Ingredients

  • ½ cup granulated sugar
  • 1 cup brown sugar (lightly packed)
  • ¼ tsp ground cinnamon
  • ½ tsp salt

Wet Ingredients

  • 1 cup light corn syrup
  • 1 tsp vanilla extract
  • ¼ cup salted butter, melted
  • 3 eggs, lightly beaten

Other Ingredients

  • 1½ cups pecan halves
  • 1 pre-made 9-inch pie crust

Instructions

  1. Preheat and Prepare Ingredients: Gather all your ingredients and preheat your oven to 400°F to ensure it reaches the right temperature before baking.
  2. Mix Dry Ingredients: In a mixing bowl, combine granulated sugar, brown sugar, ground cinnamon, and salt thoroughly to create a balanced dry base for the filling.
  3. Combine Wet Ingredients: In a separate bowl, whisk together light corn syrup, vanilla extract, melted salted butter, and lightly beaten eggs until fully blended.
  4. Combine Wet and Dry Mixtures: Pour the wet mixture into the dry sugar mixture carefully, stirring until the mixture is uniform and consistent throughout.
  5. Add Pecans: Gently fold in the pecan halves into the combined mixture, distributing them evenly for a perfect nutty texture in every bite.
  6. Prepare the Pie Crust: Roll out the pre-made pie crust and gently place it into a 9-inch pie dish, pinching the edges to form a neat crust that holds the filling well.
  7. Fill the Pie Crust: Pour the pecan filling mixture into the prepared pie crust, spreading it evenly to the edges.
  8. Protect the Crust Edges: Tent the edges of the pie crust all around with tin foil to prevent them from burning during baking. This foil will be removed later.
  9. Bake at High Temperature: Place the pie in the preheated oven and bake at 400°F for 10 minutes to help set the filling initialy.
  10. Reduce Oven Temperature and Continue Baking: Lower the oven heat to 350°F without removing the pie, and bake an additional 40 minutes. The center should remain slightly jiggly, and the internal temperature should reach around 200°F for perfect doneness.
  11. Remove Foil and Cool: Remove the tin foil from the pie edges about 10 minutes before baking is complete to allow the crust to brown nicely. After baking, remove the pie and let it cool.
  12. Set and Serve: Allow the pie to cool completely for at least 3 hours to let the filling set firmly before slicing and serving for the best texture.

Notes

  • Covering the crust edges with tin foil prevents burning while allowing the center filling to bake thoroughly.
  • The pie filling should reach an internal temperature of 200°F to ensure it is fully cooked yet remains gooey and not overly firm.
  • Cooling the pie for at least 3 hours is essential to set the filling properly and enable clean slicing.
  • You can use a food thermometer to monitor the filling temperature accurately during baking.
  • For a nuttier flavor, lightly toast pecans before adding them to the filling, though this is optional.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/classic-pecan-pie-recipe/