Description
A classic and indulgent pecan pie featuring a flaky, buttery crust filled with a rich custard made from eggs, corn syrup, brown sugar, and toasted pecans. This timeless dessert combines sweet and salty flavors with warm spices, making it the perfect centerpiece for any holiday or special occasion.
Ingredients
Scale
Pie Crust
- 1 unbaked Flaky Pie Crust or All Butter Pie Crust
- 1 large egg beaten with 1 Tablespoon milk or heavy cream (egg wash for pie crust)
Filling
- 2 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 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
- Prepare the Pie Crust: Follow the pie crust recipe through step 5 as instructed in your preferred flaky or all-butter crust recipe. Chill the dough thoroughly to ensure it is cold and firm for rolling.
- Preheat Oven and Position Rack: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C) to allow even baking of the pecan pie.
- Roll Out the Pie Crust: On a lightly floured surface, roll out the chilled pie dough gently using a rolling pin, starting from the center and working outward in all directions, rotating the dough as you roll. Roll into a 12-inch diameter circle. Carefully transfer the dough to a 9-inch pie dish, tucking it in smoothly with your fingers and forming a thick rim. Crimp or flute the edges as desired. Brush the edges with the egg wash for a golden finish. Chill the shaped dough in the refrigerator or freezer for 10 minutes to firm it again before filling.
- Prepare the Filling: Roughly chop the pecans, leaving some halves intact and some chopped coarsely. Spread the pecans evenly over the chilled pie crust. In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, vanilla extract, melted butter, salt, and cinnamon until fully combined.
- Fill and Bake the Pie: Pour the filling mixture evenly over the pecans in the pie crust. Bake in the preheated oven for 50 to 55 minutes or until the top is lightly browned and the filling is set. After the first 20 minutes, place a pie crust shield over the edges or tent the entire pie with aluminum foil if browning too quickly to prevent burning.
- Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool completely. The filling will settle as it cools. Slice and serve warm or at room temperature, optionally topped with whipped cream or ice cream.
- Storage: Cover leftover pie and store at room temperature for 1 to 2 days or refrigerate for 4 to 5 days for longer freshness.
Notes
- This homemade pecan pie is traditional and perfectly balanced with sweet and salty flavors.
- No need to prebake the pie crust; it bakes beautifully with the filling.
- Use a pie crust shield or aluminum foil to prevent over-browning of the crust edges during baking.
- For best results, chill your pie crust thoroughly before rolling and again before filling.
- Serve with whipped cream or vanilla ice cream for a classic presentation.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 35g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
