Description
Southern comfort meets sweet indulgence in this classic Pecan Pie, where buttery, caramelized pecans nestle into a flaky, golden crust. Homemade goodness delivers a rich, nutty experience that beckons you to savor each delectable slice.
Ingredients
Scale
- 1 9-inch pie crust (unbaked, store-bought or homemade)
- 1 cup pecans halves
- 1 cup light corn syrup (or dark corn syrup)
- 1 cup light brown sugar (packed)
- 3 large eggs
- ½ cup (1 stick / 113 g) unsalted butter (melted)
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Crust Preparation: Carefully unfurl the pie dough into a 9-inch pie dish, gently pressing the pastry against the bottom and sides. Artfully crimp the edges to create a decorative border, ensuring a snug fit.
- Filling Fusion: Whisk together the corn syrup, eggs, sugar, butter, and vanilla in a large mixing bowl until the mixture becomes smooth and thoroughly integrated, with no streaks of unincorporated ingredients visible.
- Pecan Distribution: Scatter the pecans evenly across the prepared pie crust, creating a uniform layer that will provide a delightful crunch and nutty flavor throughout the pie.
- Liquid Integration: Delicately pour the syrup mixture over the pecans, allowing it to settle naturally between the nuts and fill any gaps, ensuring complete coverage without disturbing the nut arrangement.
- Baking Process: Slide the pie into a preheated oven at 350°F (175°C). Bake for approximately 50-60 minutes, rotating halfway through to promote even browning. The pie is ready when the filling is set but still slightly wobbly in the center, and the crust turns a golden-brown hue.
- Cooling and Setting: Remove the pie from the oven and place on a wire rack. Allow to cool completely for at least 2 hours, which enables the filling to firm up and makes slicing easier.
Notes
- Blind bake the pie crust for 10-15 minutes before adding filling to create a crisp, golden base that won’t become mushy.
- Gently mix corn syrup and eggs to avoid over-beating, which can create air bubbles and lead to a less smooth texture.
- Cover the pie crust edges with aluminum foil or a pie shield during baking to prevent excessive browning or burning.
- Insert a knife near the center – it should come out clean with a slight wobble, indicating the pie is perfectly set but not overcooked.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 400
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg