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My Favorite Pecan Pie Recipe

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4.3 from 5 reviews

This classic pecan pie recipe features a flaky, buttery crust filled with a rich, sweet custard made from eggs, dark corn syrup, brown sugar, pecans, and warm spices. Perfectly baked until the filling is set and slightly browned, this pie is a traditional Southern dessert ideal for holidays or any special occasion.

Ingredients

Pie Crust

  • 1 unbaked Flaky Pie Crust or All Butter Pie Crust (9-inch)
  • 1 large egg (for egg wash)
  • 1 Tablespoon milk or heavy cream (for egg wash)

Filling

  • 2 and 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 and 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

  1. Prepare the crust: Roll out the chilled pie crust on a lightly floured surface into a 12-inch circle. Place it carefully into a 9-inch pie dish and tuck it smoothly with your fingers. Fold the excess dough over and shape a thick rim around the pie. Crimp or flute the edges to your preference. Brush the edges with an egg wash made from 1 large beaten egg and 1 tablespoon of milk or cream. Chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer to help maintain shape during baking.
  2. Prepare the filling: Roughly chop the pecans, leaving some halves intact. Spread them evenly inside the chilled pie crust.
  3. Mix filling ingredients: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, vanilla extract, melted butter, salt, and ground cinnamon until well combined.
  4. Assemble the pie: Pour the filling mixture evenly over the pecans in the crust, allowing it to settle between the nuts.
  5. Bake the pie: Preheat the oven to 350°F (177°C) with the rack positioned in the lower third. Bake the pie for 50 to 55 minutes. After the first 20 minutes, place a pie crust shield or tent aluminum foil over the edges to prevent over-browning. The pie is done when the filling is set and the top is lightly browned.
  6. Cool and serve: Remove the pie from the oven and cool completely on a wire rack. The filling will firm up as it cools. Serve warm or at room temperature topped with whipped cream or ice cream if desired.
  7. Store leftovers: Cover and keep leftover pie at room temperature for 1 to 2 days or refrigerate for 4 to 5 days.

Notes

  • Use a pie crust shield or aluminum foil tent to prevent over-browning of the crust edges during baking.
  • Roughly chopping pecans so that some halves remain whole creates a nice texture contrast in the filling.
  • For best results, chill the pie crust before filling to help maintain its shape while baking.
  • Allow the pie to cool completely to let the filling set properly before slicing.
  • Serve with whipped cream or ice cream for added indulgence.

Find it online: https://simpleplatter.com/my-favorite-pecan-pie-recipe/