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Delicious slice of pecan pie on a wooden table

Pecan Pie

This classic pecan pie is simple, sticky-sweet, and built from pantry staples. A perfect dessert for holidays or potlucks.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup corn syrup (light or golden) Can substitute with pure maple syrup or honey, but expect a looser set.
  • 1 cup brown sugar (packed) Dark brown gives a deeper molasses note; light brown keeps it milder.
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 4 large eggs Avoid overmixing to prevent spongy texture.
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves Toast for extra flavor.
For the crust
  • 1 9-inch pie crust Store-bought or homemade. A blind-baked crust gives a crisper bottom.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and position a rack in the lower third of the oven.
  2. In a large bowl, whisk together the corn syrup, brown sugar, granulated sugar, melted butter, eggs, and vanilla until smooth.
  3. Fold in the pecan halves until they are evenly coated.
  4. Pour the mixture into the prepared pie crust and spread the pecans evenly across the top.
Baking
  1. Bake for 60 to 70 minutes. The center should no longer be liquid but still have a slight jiggle.
  2. If the crust or pecans brown too quickly, tent the pie loosely with foil after 30–40 minutes.
  3. Let the pie cool completely for at least 2 hours before slicing.

Notes

Serve with vanilla ice cream, lightly sweetened whipped cream, or strong coffee/black tea. Store at room temperature for 2 days, or refrigerate for up to 5 days.