Description
This Easy Pecan Pie recipe features a buttery homemade pie crust filled with a rich, sweet custard made from brown sugar, corn syrup, and pecans. Baked to perfection with a beautifully glossy top layer of pecans, it’s a classic Southern dessert that’s both simple to make and irresistibly delicious.
Ingredients
Pie Crust
- 1 Homemade pie crust (unbaked, recipe makes 2 crusts, one crust used for this pie)
Filling
- 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 (can chop or leave whole)
Instructions
- Prepare Pie Crust: Prepare the homemade pie crust according to your recipe and place it into a deep dish pie plate. Refrigerate it while you prepare the filling to keep the dough firm and easy to handle.
- Make the Filling: In a large bowl, cream together the granulated sugar, light brown sugar, salt, light corn syrup, and softened or melted butter until well combined. Then mix in the eggs and vanilla extract until the mixture is smooth and homogeneous.
- Add Pecans: Reserve a few pecan halves for decoration. Stir the remaining pecans into the filling batter. Pour the batter into the unbaked pie crust. Place the reserved pecans on top in empty spots to create a decorative pattern. Use a small spoon to gently cover those pecans with some of the batter to help them set.
- Bake the Pie: Preheat the oven to 425°F (220°C). Bake the pie for 10 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for about 50 minutes. About halfway through baking, tent a large piece of greased aluminum foil over the top of the pie to prevent over-browning, making sure it doesn’t touch the filling. The pie is done when a gentle shake shows it is set with minimal jiggle. If still very jiggly, continue baking for 5-10 more minutes or longer as needed to ensure the center is fully set.
- Cool and Serve: Allow the pie to cool completely for several hours before slicing to let the filling set properly. Alternatively, refrigerate the pie for 1-3 days until ready to serve.
Notes
- Be sure to tent the pie with foil during baking to prevent the pecans from burning.
- For a prettier pie, reserve some pecans to decorate the top after filling the pie.
- Check the pie’s doneness by gently shaking it; it should have minimal jiggle in the center when done.
- The pie crust recipe makes two crusts, so you can freeze the extra crust for another use.
- Letting the pie cool completely or refrigerating it helps the filling fully set for clean slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
