Description
This homemade pecan pie features a flaky, buttery crust, a gooey caramel-like filling, and perfectly toasted pecans on top. It’s an easy yet impressive dessert that’s perfect for holidays, Sunday dinners, or anytime you want a sweet treat that feels extra special.
Ingredients
For the Crust
1 homemade or store-bought pie dough
For the Filling
½ cup unsalted butter, melted
1 cup light brown sugar, packed
3 large eggs
1 cup light corn syrup (or dark for a richer flavor)
1 teaspoon vanilla extract
½ teaspoon kosher salt
2 cups pecan halves
Instructions
Prepare the crust: Roll out pie dough and fit into a 9-inch pie dish. Chill 20 minutes. Blind bake at 400°F with pie weights until edges are golden. Remove weights and bake 5 more minutes.
Make the filling: In a saucepan, melt butter over low heat. Whisk in brown sugar until smooth. Remove from heat, then whisk in eggs, corn syrup, vanilla, and salt.
Assemble the pie: Scatter pecan halves in the baked crust. Pour filling evenly over pecans, gently stirring to coat.
Bake: Start at 400°F for 15 minutes, then lower heat to 350°F and continue baking 35–40 minutes, until edges are set and center jiggles slightly.
Cool completely: Let pie cool at room temperature for at least 2 hours before slicing.
Notes
For a deeper flavor, try using dark brown sugar or dark corn syrup.
Add 1–2 tablespoons of bourbon to the filling for a fun twist.
Store covered at room temperature for 1–2 days, refrigerate up to 4 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32 g
- Sodium: 160 mg
- Fat: 28 g
- Saturated Fat: 6g
- Unsaturated Fat: 20 g
- Trans Fat: 0g
- Carbohydrates: 65 g
- Fiber: 3g
- Protein: 5 g
- Cholesterol: 65mg
Keywords: Pecan pie, homemade pecan pie, holiday pie, easy dessert