Servings: 8–10
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Ingredients
For the Pie Filling:
- 1 ½ cups pecan halves
- ¾ cup granulated sugar
- ¾ cup dark corn syrup (or substitute with maple syrup for a deeper flavor)
- 3 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp all-purpose flour (optional, for a slightly thicker filling)
For the Pie Crust:
- 1 pre-made pie crust (or homemade, if you’re feeling extra)
(Note: If you’re using a store-bought crust, it’s okay to be lazy, but just remember to give yourself a pat on the back if you make it from scratch!)
Instructions
- Preheat the Oven:
- Set your oven to 350°F (175°C). Line a 9-inch pie pan with your pie crust, crimping the edges if you’re feeling fancy. (No judgment if you just press it in; it’s your pie.)
- Toast the Pecans (Optional but Awesome):
- In a dry skillet over medium heat, toast the pecan halves for 3–5 minutes, stirring occasionally, until fragrant and slightly darker. This step enhances their flavor, but if you’re short on time, you can skip it.
- Make the Filling:
- In a medium bowl, whisk together the sugar, corn syrup, eggs, melted butter, vanilla extract, salt, and flour (if using) until smooth and well-combined.
- Stir in the toasted pecans (if you did that step) and pour the mixture into the prepared pie crust. The pecans will naturally float to the top while baking. Magic!
- Bake the Pie:
- Place the pie on a baking sheet to catch any potential drips (because let’s face it, you don’t want sticky syrup on your oven).
- Bake the pie for 50–60 minutes, or until the filling is set and no longer jiggles when gently shaken. The center may puff up slightly during baking, but it will settle as it cools.
- Cool and Serve:
- Allow the pie to cool completely before slicing, at least 2 hours. This lets the filling firm up and slice nicely.
- Optional But Highly Recommended:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.
Do’s and Don’ts
DO:
- Use a deep-dish pie crust to avoid spillage—the filling rises slightly as it bakes.
- Let the pie cool completely before slicing. Hot pie = runny filling.
- Add a dash of bourbon to the filling for an adult twist (1 tbsp or so).
DON’T:
- Overbake the pie; the filling should be set but not hard. If it gets too dark, cover the edges with foil and keep baking until the center is just right.
- Forget to refrigerate leftovers! This pie keeps in the fridge for up to 3–4 days. (It’s so good, you’ll be glad for the leftovers!)
Optional Add-Ins and Variations:
- Chocolate Pecan Pie: Add ½ cup of semi-sweet chocolate chips to the filling for a decadent twist.
- Maple Pecan Pie: Swap the corn syrup for maple syrup for a deep, rich flavor.
- Coconut Pecan Pie: Stir in ½ cup shredded coconut for an extra chewy texture.
This pecan pie is a holiday classic, with its rich, gooey filling and crunchy nuts. It’s so good, it might just steal the show from the turkey or ham! 🥧🍁
