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Pecan Pie Recipe
David Atikson

Pecan Pie Recipe

Classic pecan pie with flaky crust, caramel filling, and buttery pecans. Perfect for holidays or cozy gatherings.  
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Homemade pie crust unbaked
  • 1 cup granulated sugar
  • 3 Tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1 cup light corn syrup
  • 3/4 teaspoon vanilla extract
  • 1/3 cup salted butter softened or melted
  • 3 large eggs
  • 1 1/2 cups pecan halves

Method
 

  1. Prepare pie crust and place in deep dish pie plate.
  2. In large bowl, cream together sugar, brown sugar, salt, corn syrup, and butter.
  3. Whisk in eggs and vanilla until smooth.
  4. Reserve a few pecans; stir the rest into batter. Pour into crust and arrange reserved pecans on top.
  5. Bake at 425°F for 10 minutes. Lower heat to 350°F and bake 50 minutes more, tenting with foil if needed.
  6. Pie is done when center is set with a slight jiggle. Cool completely before slicing.

Notes

Chill crust before baking for a crisp bottom.
Tent pie halfway with greased foil to prevent over-browning.
Pie can be made ahead and refrigerated up to 3 days or frozen for 2 months.