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My Favorite Pecan Pie Recipe

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4.2 from 11 reviews

  • Author: Sara
  • Total Time: 5 hours (including chilling time)
  • Yield: 8 servings

Description

This classic pecan pie recipe features a flaky, buttery pie crust filled with a rich, sweet filling made from pecans, corn syrup, brown sugar, eggs, and warm spices. With a perfectly golden-brown top and a luscious texture that sets just right, this pie is an ideal dessert for holiday gatherings or any special occasion. Serve warm or at room temperature, topped with whipped cream or ice cream for an extra indulgence.

Ingredients

Pie 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 and 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 and 1/2 teaspoons pure vanilla extract
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the pie crust: Follow your pie crust recipe through step 5 to have a chilled dough ready for rolling.
  2. Preheat oven and prepare dough: Adjust your oven rack to the lower third position and preheat to 350°F (177°C). On a lightly floured surface, gently roll out the chilled dough into a 12-inch circle, starting from the center and working outward while rotating the dough. Place the dough carefully into a 9-inch pie dish and smooth it. Fold the overhanging dough back over the edge to form a thick rim and crimp or flute the edges. Brush the crust edges with egg wash and chill the shaped dough in the refrigerator or freezer for 10 minutes to ensure a firm, beautiful crust edge.
  3. Prepare the filling: Roughly chop the pecans, leaving some halves intact for texture. Spread them evenly inside the prepared 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 this mixture evenly over the pecans in the crust.
  4. Bake the pie: Bake the pie in the preheated oven for 50–55 minutes or until the top is lightly browned and set. After baking for 20 minutes, cover the pie edges with a pie crust shield or tent loosely with aluminum foil to prevent over-browning. Once done, remove from the oven and transfer to a wire rack to cool completely. The filling will firm up as it cools.
  5. Serve and store: Slice and serve your pecan pie warm or at room temperature. It pairs wonderfully with whipped cream or vanilla ice cream. Store any leftovers covered at room temperature for 1 to 2 days or refrigerated for 4 to 5 days to maintain freshness.

Notes

  • For a sturdier crust edge, chill the shaped pie dough before filling.
  • Use a pie crust shield or foil to protect crust edges from burning during baking.
  • Dark corn syrup adds a rich flavor, but light corn syrup can be substituted if preferred.
  • Roughly chopping the pecans adds texture and visual appeal with a mix of halves and pieces.
  • This pie is best enjoyed within a few days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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