Here’s a classic Pecan Pie recipe 🥧 — sweet, nutty, and perfect for dessert or the holidays.
Classic Pecan Pie
Servings: 8
Time: ~1 hour
Ingredients
For the crust
- 1 9-inch pie crust (store-bought or homemade)
For the filling
- 1 cup corn syrup (light or dark)
- 1 cup packed brown sugar
- 3 large eggs
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups pecan halves
Instructions
- Preheat oven
- 350°F (175°C). Place pie crust in a 9-inch pie dish.
- Prepare filling
- In a bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- Stir in pecans.
- Assemble pie
- Pour filling into the prepared pie crust, spreading pecans evenly.
- Bake
- Bake 50–60 minutes until filling is set but slightly jiggly in the center.
- If crust edges brown too fast, cover with foil.
- Cool & serve
- Cool completely (at least 2 hours) to allow filling to set.
- Serve with whipped cream or vanilla ice cream if desired.
Tips & Variations
- Extra crunch: Toast pecans lightly before adding to filling.
- Chocolate pecan pie: Sprinkle ¼ cup chocolate chips into filling.
- Bourbon flavor: Add 1–2 tsp bourbon for a richer taste.
- Mini pies: Use muffin tins for individual servings.
I can also give you a gluten-free or no-bake pecan pie version if you want an easier or alternative option.
Do you want me to give that version?
