Pecan Pie Recipe
This classic pecan pie is rich, buttery, and perfectly sweet — featuring a golden flaky crust, toasted pecans, and a gooey caramel-like filling. Perfect for Thanksgiving or any cozy holiday dessert table!
Servings 8
Ingredients
- 1 9-inch pie crust unbaked
- 1 cup sugar
- 3 tbsp brown sugar packed
- 1/2 tsp salt
- 1/2 cup light corn syrup or pure maple syrup
- 1/3 cup butter melted
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 heaping cup chopped pecans, toasted
Instructions
- Preheat the oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan and set aside.
- In a large bowl, whisk together granulated sugar, brown sugar, and salt until combined. Whisk in corn syrup or maple syrup, melted butter, eggs, and vanilla until smooth.
- Stir in the toasted, chopped pecans and pour the filling into the prepared pie crust. Cover the crust edges with foil to prevent over browning and bake for 30 minutes.
- Remove the foil and continue baking for an additional 20 to 40 minutes, or until the filling is set with a slight jiggle in the center and the crust is golden.
- Allow the pie to cool completely before slicing so the filling finishes setting for cleaner slices.
Notes
- Toast pecans at 350°F for 3–6 minutes until fragrant to deepen flavor.
- Swap 1/2 cup pure maple syrup for corn syrup and add 1 teaspoon cinnamon for a maple cinnamon variation.
- Add 2 tablespoons bourbon to the filling for a grown-up bourbon pecan pie variation.
- If the center is too jiggly after the initial bake, cover the pie and bake for an additional 10–20 minutes.
