Easy Classic Pecan Pie Recipe
This Southern classic pecan pie has a flaky crust and sweet, rich flavor thanks to the delicate blend of vanilla, spices, corn syrup, and brown sugar. This is more than just a holiday dessert. It's a a tradition worth repeating.
Servings 8 slices
Calories 614kcal
Cost $8.50
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 large bowl
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust
- 2 cups pecans halves or pieces
- 3/4 cup granulated sugar
- 1/2 cup brown sugar light or dark
- 1 cup corn syrup light or dark
- 6 Tbsp butter melted and cooled
- 3 eggs large
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
Preheat Oven
- Preheat oven to 425℉.
Prepare The Crust
- The refrigerated crust should sit at room temperature for 15-20 minutes or as directed on the package.
- Place the crust in the pie plate and crimp the edge to create a scalloped edge.
Mix The Filling
- In large bowl whisk together the eggs, corn syrup, cooled melted butter, and vanilla extract.
- Add the sugars and spice then whisk together until thoroughly blended.
Prepare The Pecans
- Chop the pecans into different size pieces. Smaller pieces will help fill the spaces between the large pieces.
- Arrange the pecans in the crust, trying to keep them as level as possible.
Assemble and Bake
- Pour the liquid mixture over the pecans
- Bake at 425℉ for 10 minutes to flash bake the bottom of the crust.
- After 10 minutes, lower oven temp to 350℉ and continue baking for 45-50 minutes.
- Keep an eye on the crust while baking. If the crust is getting too dark, use a pie crust shield or wrap strips of aluminum foil around the crust to prevent further browning.
- Pie is done when the center is mostly set and slightly jiggly. The filling will continue to set as it cools.
Cool
- Allow to sit on wire cooling rack until pie plate is cool to the touch.
