Description
This classic pecan pie is rich, sweet, and has a perfectly gooey filling with a crunchy pecan topping. Perfect for Thanksgiving or any holiday gathering.
Ingredients
Scale
- 1 unbaked pie crust (9-inch)
- 1 cup light corn syrup
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the corn syrup, brown sugar, granulated sugar, melted butter, eggs, vanilla extract, and salt. Whisk until smooth and well combined.
- Stir in the pecan halves until evenly distributed.
- Pour the filling into the unbaked pie crust, spreading the pecans evenly on top.
- Bake in the preheated oven for 60 to 70 minutes, or until the filling is set and slightly puffed. The center should be slightly jiggly but will set as it cools.
- Remove from the oven and let cool on a wire rack before slicing.
Notes
- Serve warm or at room temperature with whipped cream or vanilla ice cream.
- Store leftovers in the refrigerator for up to 4 days.
- For a deeper flavor, toast the pecans lightly before adding them to the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 37
- Sodium: 150
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 58
- Fiber: 2
- Protein: 5
- Cholesterol: 70
Keywords: pecan pie, classic pecan pie, Thanksgiving dessert, holiday pie, easy pecan pie recipe