AmericanDessertVegetarian

Pecan Pie

Prep
20 minutes
Cook
55 minutes
Total
2 hours 15 minutes
Serves
8
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Ingredients

Units
  • 1 unbaked 9-inch (23 cm) pie crust
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) light corn syrup
  • 3 large eggs
  • 2 tablespoons (30 g) butter, melted
  • 1 tablespoon (15 ml) vanilla extract
  • 1/4 teaspoon (1.5 g) salt
  • 2 cups (200 g) pecan halves, lightly toasted
  • 1 tablespoon (8 g) all-purpose flour

Instructions

  1. 1

    Preheat oven to 350°F (175°C). Toast the pecans on a baking sheet for 8-10 minutes until fragrant and lightly browned, stirring halfway through. Set aside to cool slightly.

  2. 2

    Place the unbaked pie crust in a 9-inch (23 cm) pie dish, ensuring it fits snugly. Crimp the edges with your fingers or a fork and prick the bottom with a fork to prevent excessive bubbling.

  3. 3

    In a large mixing bowl, whisk together the sugar, corn syrup, eggs, melted butter, vanilla extract, salt, and flour until well combined and smooth, about 2 minutes.

  4. 4

    Stir in the toasted pecans, coating them evenly with the mixture.

  5. 5

    Pour the filling into the prepared pie crust, spreading the pecans evenly. They will float slightly during baking, which is normal.

  6. 6

    Bake for 50-60 minutes until the filling is set around the edges but still slightly jiggly in the center when gently shaken. The top should be deep golden brown.

  7. 7

    Remove from oven and let cool on a wire rack for at least 2 hours before slicing. The filling will continue to set as it cools.

  8. 8

    Serve at room temperature or slightly warm with whipped cream or vanilla ice cream if desired.