Here’s a tried-and-true classic pecan pie recipe — rich, gooey, nutty, and simple to make. It’s a staple at holiday tables, but honestly, it’s good any time of year.
🥧 Classic Pecan Pie
🍽️ Serves: 8
⏱️ Prep: 10 min | Bake: 50–60 min | Cool: 2+ hours
✅ Ingredients:
1 unbaked 9-inch pie crust (store-bought or homemade)
1 cup light corn syrup (or dark corn syrup for richer flavor)
1 cup brown sugar, packed (or granulated sugar for a lighter pie)
3 large eggs
½ cup unsalted butter, melted and slightly cooled
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves (or chopped, or a mix)
👨🍳 Instructions:
Preheat oven to 350°F (175°C). Place rack in the center.
Make the filling:
In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
Stir in the pecans.
Assemble the pie:
Place the pie crust in a 9-inch pie dish. Crimp or flute the edges as desired.
Pour the pecan filling into the unbaked crust.
Optional: Arrange some whole pecan halves on top in a decorative pattern.
Bake:
Bake for 50–60 minutes until the filling is set and only slightly jiggles in the center.
If the crust browns too quickly, tent the edges with foil during the last 20 minutes.
Cool completely at room temperature — at least 2 hours — to let the filling fully set before slicing.
🧁 Tips:
