Classic Pecan Pie
Bake a traditional pecan pie with a flaky crust and rich, gooey filling. This classic Southern dessert is perfect for holidays and special occasions.
Ingredients
- 1 9-inch pie crust, store-bought or homemade
- 1 cup 2 sticks unsalted butter, melted
- 1 cup light or dark corn syrup
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups pecan halves or pieces
Instructions
- Preheat oven to 350°F (175°C).
- Prepare pie crust in a 9-inch pie plate.
- In a large bowl, combine melted butter, corn syrup, granulated sugar, brown sugar, eggs, vanilla extract, and salt. Whisk until smooth.
- Gently fold in the pecans.
- Pour mixture into the prepared pie crust.
- Bake for 50-60 minutes, or until the filling is set but jiggles slightly in the center.
- Let cool completely before slicing and serving.
Notes
- For a crispier crust, pre-bake the crust for 10-12 minutes before adding the filling.
- To prevent the crust from browning too quickly, cover the edges with foil during the last 15-20 minutes of baking. A pecan pie can be so easy to make.
- Store leftovers in the refrigerator for up to 3-4 days.