Description
This Best Pecan Pie Recipe features a buttery, flaky deep-dish pie crust filled with a rich, gooey filling made from corn syrup, sugars, eggs, and a generous amount of chopped pecans. Perfect for holidays or any special occasion, this classic southern dessert is sweet, nutty, and irresistibly delicious.
Ingredients
Scale
Pie Crust
- 1 refrigerated deep-dish pie crust (213 grams)
Filling
- 1 large egg (50 grams, lightly beaten)
- 6 tablespoons unsalted butter (85 grams, ¾ stick)
- 1 cup granulated sugar (200 grams)
- 2 tablespoons dark brown sugar (27 grams)
- 1â…› cups light corn syrup (351 grams, 18 tablespoons)
- 4 large eggs (200 grams, lightly beaten)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 teaspoon kosher salt (3 grams)
- 2 cups chopped pecans (228 grams)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Place the refrigerated deep-dish pie crust into a 9-inch pie plate, gently pressing it to fit the shape well. Crimp the edges for a decorative look.
- Make the filling: In a saucepan over low heat, melt the unsalted butter. In a large mixing bowl, whisk together granulated sugar, dark brown sugar, and light corn syrup. Add the melted butter, lightly beaten eggs, vanilla extract, and kosher salt. Mix well to combine until the mixture is smooth and uniform.
- Add pecans: Stir the chopped pecans into the filling mixture thoroughly, ensuring they are evenly distributed.
- Assemble the pie: Pour the pecan filling into the prepared pie crust, spreading it evenly.
- Bake the pie: Place the pie on the middle rack of the preheated oven and bake for approximately 70-75 minutes. The filling should be set but slightly jiggly in the center. To prevent crust edges from burning, cover them with aluminum foil or a pie shield after about 45 minutes of baking.
- Cool the pie: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours. Cooling helps the filling to fully set for perfect slicing.
- Serve: Slice into 8 servings and enjoy as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Use light corn syrup for the classic texture and sweetness; dark corn syrup can alter the flavor.
- Letting the pie cool completely is essential for clean slices.
- If your pie crust browns too quickly, cover the edges with foil halfway through baking.
- Chopped pecans can be lightly toasted before adding to enhance the nutty flavor, but this is optional.
