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Classic Pecan Pie

A heartwarming and delicious dessert featuring a gooey filling, crunchy pecan topping, and a crisp crust, perfect for special occasions.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pecan halves Use toasted for added flavor.
  • 1 cup corn syrup Can substitute with maple syrup or honey.
  • 1 cup sugar
  • 4 large eggs Use room temperature for better integration.
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 unbaked pie crust unbaked pie crust Homemade crust is recommended for freshness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the corn syrup and sugar. Whisk in the eggs until well blended, then add the melted butter and vanilla extract. Mix until smooth.
  3. Stir the pecan halves into the filling mixture until they are well coated.
  4. Pour the filling into the unbaked pie crust, ensuring the pecans are evenly distributed.
  5. Place the pie in the preheated oven and bake for 60 minutes. The pie should be set around the edges and slightly jiggly in the center.
  6. Once baked, remove from the oven and allow it to cool on a wire rack before serving.

Notes

Store loosely covered at room temperature for up to three days, in the fridge for up to one week, or freeze for up to three months. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore texture.