Description
This Best Pecan Pie Recipe features a buttery, flaky crust and a rich, gooey pecan filling with a touch of cinnamon and vanilla. A classic Southern dessert perfect for holidays or any cozy occasion.
Ingredients
Scale
Crust
1 unbaked Flaky Pie Crust or All Butter Pie Crust
Egg wash: 1 large egg beaten with 1 tablespoon milk or heavy cream
Filling
2 1/2 cups (250g) pecan halves
3 large eggs
1 cup (240ml) dark corn syrup
1/2 cup (100g) packed brown sugar
1 1/2 teaspoons pure vanilla extract
1/4 cup (56g) unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Instructions
- Prepare the Crust: Roll out chilled pie dough on a floured surface into a 12-inch circle. Fit into a 9-inch pie dish, folding and crimping the edges. Brush edges with egg wash and chill for 10 minutes.
- Preheat the Oven: Set oven rack to the lower third and preheat to 350ยฐF (177ยฐC).
- Assemble the Filling: Roughly chop some pecans and leave others whole. Spread evenly in the crust.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, corn syrup, brown sugar, vanilla, butter, salt, and cinnamon.
- Combine and Fill: Pour the mixture over the pecans in the pie crust.
- Bake: Bake for 50 to 55 minutes, placing a pie crust shield on top after 20 minutes to prevent over-browning. If the top browns too quickly, tent with foil.
- Cool: Let the pie cool completely on a wire rack. This ensures the filling firms up properly before slicing.
- Serve: Slice and serve warm or at room temperature. Top with whipped cream or ice cream.
Notes
Chill the crust before baking for best results.
Use a pie shield to prevent over-browning.
Make ahead and freeze easily.
Maple syrup can be used for variation but alters texture.
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 38g
- Carbohydrates: 59g
- Protein: 5g