Description
A classic and traditional pecan pie recipe featuring a flaky all-butter pie crust filled with a rich, sweet, and slightly salty pecan custard. The pie boasts a luscious filling made with dark corn syrup, brown sugar, vanilla, cinnamon, and butter, baked to perfection with a beautifully crimped and golden crust. Perfect for holiday gatherings or any special occasion, served warm or at room temperature with whipped cream or ice cream.
Ingredients
Scale
Pie Crust and Egg Wash
- 1 unbaked flaky pie crust (homemade or store-bought all butter pie crust)
- 1 large egg beaten with 1 Tablespoon milk or heavy cream (egg wash for pie crust)
Filling
- 2 and 1/2 cups (250g) shelled pecans (pecan halves), roughly chopped
- 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
- Prepare the Pie Crust: Prepare your pie crust through step 5 as per your preferred crust recipe. Once the dough is chilled, move to the next step.
- Preheat Oven and Arrange Baking Rack: Position your oven rack in the lower third of the oven and preheat the oven to 350°F (177°C).
- Roll Out and Fit the Pie Crust: On a lightly floured surface, gently roll out the chilled pie dough into a 12-inch diameter circle, using gentle force starting from the center and rotating as you go. Carefully place the dough into a 9-inch pie dish, smoothing it out and folding excess dough over the edge to create a thick rim. Crimp or flute the edges, then brush with the prepared egg wash. Chill the crust-shaped pie dish for 10 minutes in the refrigerator or freezer to set the edges before filling.
- Prepare the Filling: Roughly chop the pecans, leaving some halves intact for texture. Spread the pecans evenly inside the chilled pie crust.
- Mix Custard Filling: In a large bowl, whisk together the eggs, dark corn syrup, brown sugar, vanilla extract, melted butter, salt, and ground cinnamon until well combined. Pour this mixture evenly over the pecans inside the pie crust.
- Bake the Pie: Bake the pie in the preheated oven for 50 to 55 minutes, or until the top is lightly browned. After 20 minutes, protect the edges of the crust with a pie crust shield or tent loosely with aluminum foil to prevent over-browning.
- Cool and Serve: Remove the pie from the oven and let it cool completely on a wire rack. The filling will set as it cools. Slice and serve warm or at room temperature, optionally topped with whipped cream or ice cream.
- Storage: Cover any leftovers and store at room temperature for 1 to 2 days or refrigerate for 4 to 5 days.
Notes
- This pecan pie is traditional and perfectly balanced between sweet and salty flavors, making it a timeless favorite.
- No need to pre-bake the pie crust, simplifying the preparation.
- Use dark corn syrup and either light or dark brown sugar for the most authentic flavor.
- Chilling the crust edge before baking helps maintain a beautiful, crimped pie edge.
- Protecting the crust edges with a shield or foil during baking prevents excessive browning.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 38g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
