This super easy Pecan Pie recipe is absolutely delicious and fool proof!
Course Dessert
Cuisine American
Keyword pecan, pie
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 8slices
Calories 290kcal
Author Camila Hurst
Ingredients
Pecan Pie
1refrigerated pie crustor homemade
2cupspecanchopped
3eggs
1cupdark corn syrup
1/3cupbrown sugar
4tbspunsalted butter
1/2tspsalt
2tspvanilla extract
1/2tspcinnamon
1/2cuppecans for the top
Instructions
Pecan Pie
Start by chopping the pecans. You can use raw or roasted pecans, I prefer roasted because they just taste better, and add more flavor depth.
Then roll out the pie dough, you can make your own or use store-bought. Roll it out and line the pie plate with the dough.
Crimp the edges and set it aside. I like to keep my pie crust in the fridge while I get the other ingredients together.
Let’s melt the butter in the microwave and let it cool down slightly.
Whisk the eggs, add the brown sugar, dark corn syrup, and yes you can use light corn syrup instead of dark. Add the melted butter, salt, vanilla, and cinnamon. Whisk it all together.
Place the chopped pecans on the bottom of the pie plate, then pour the syrup on top. You can decorate the top with pecan halves if you wish, to form a cool pattern that will make your pie so pretty. And don’t worry, the pecans won’t move around as they bake, they will stay just like this.
Bake in the pre-heated 350 Fahrenheit oven for about 50 min to one hour, until the pie looks set and not super jiggly, the crust should be golden brown.
Store the pie
Notes
Pecans: they can be raw or roasted, I like to use roasted pecans because they add more flavor depth.Pie crust: make your own or use store-bought. Keep the pie crust in the fridge or freezer while you assemble the filling ingredients, it's always best to bake pie dough when it's cold, it holds its shape much better as it bakes if the dough is cold, that's because the butter will be solidified and won't start melting immediately as the crust enters the oven. Also, it makes for a flakier crust. That's because if the butter starts melting, the water particles in it will interact with the gluten in the flour making for a less flaky crust with more gluten development.Corn syrup: Dark corn syrup will make the pecan pie as rich as possible. You can also use golden syrup, or light corn syrup. Once I actually didn't have the full cup of syrup to make this recipe, and I realized it mid recipe, so I added honey to supplement it, and it worked fine!Brown sugar: You can use dark brown sugar, or light brown sugar. I find that the dark brown sugar also lends more richness and depth of flavor to the final result.