Description
A classic, rich, and gooey pecan pie with a crunchy pecan topping, baked into a flaky pie crust. Perfect for holidays or whenever you crave a comforting dessert.
Ingredients
- 1 9-inch unbaked pie crust (store-bought or homemade)
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C).
- Roll out the pie crust and place it in a 9-inch pie dish, trimming and crimping the edges.
- In a large mixing bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until fully combined.
- Stir in the pecan halves and mix well to coat evenly.
- Pour the mixture into the prepared pie crust.
- Bake for 60 to 70 minutes, or until the center is set and doesn’t jiggle when gently shaken.
- Allow the pie to cool completely before slicing to let the filling firm up.
Notes
- Add chocolate chips for a chocolate-pecan variation.
- Maple syrup can replace corn syrup for a different flavor profile.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 34g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
