The Best Pecan Pie Recipe
This is the best pecan pie you will ever make! The filling to pecan ratio is spot on. This southern style pecan pie is the perfect combination of sweet and salty. Make it for your next family gathering or for a delicious weeknight dessert.
Servings: 8 slices
- 2 cups pecans Leave one cup whole, and 1 cup crushed.
- 1 pie crust dough shell
- 3 large eggs
- 6 tbsps. unsalted butter
- 1 1/4 cups light brown sugar
- 3/4 cup light corn syrup
- 2 tsps. vanilla extract
- 1/8 tsp. salt
Prepare your pie dough *frozen, fresh, or premade crust. Line a 9.5" pie dish with dough, and crimp. Place dough covered pie dish in the refrigerator.
Preheat oven to 350 degrees Fahrenheit.
In a medium saucepan, melt butter. Add in the brown sugar and whisk until smooth.
Remove saucepan from heat and add in vanilla extract, corn syrup, and salt; allow to cool for 3-5 mins
Whisk in eggs into the semi-cooled sugar mixture. Mixture will be fluffy and ready to be poured into the chilled crust.
Remove pie crust from refrigerator and pour 1 cup of pecans into the shell. Add brown sugar mixture in and then use remaining one cup of pecans to decorate the top.
Place filled pie dish into preheated oven and bake for 30 minutes. After 30 minutes, add a pie crust shield (to prevent over browning for the crust). for the remaining 20 minutes of baking time to prevent the crust from over browning. Pie will bake for 50 minutes total.
Allow pie to cool for at least one hour before slicing.
Nutritional values may differ and are meant to be a guide.
This pie can be left out at room temperature but is best eaten within 48 hours.
Serving: 1slice | Calories: 599cal | Carbohydrates: 72g | Protein: 6g | Fat: 34g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 174mg | Potassium: 194mg | Fiber: 3g | Sugar: 59g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg