Yield: 10 servings

Pecan Pie

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

You can't beat the down home taste of a classic Pecan Pie! Blind baking the crust is the secret to preventing sogginess and ensuring perfect flaky pastry holding in the pecan filling.

Ingredients

  • 1 pie crust, homemade or store-bought
  • 3 large eggs, room temperature
  • ¾ cup light corn syrup
  • 1 cup light brown sugar, packed
  • ¼ cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • 2 ½ cups pecan halves or pieces, divided

Instructions

    1. Preheat oven to 400°F. Blind bake the pie crust. Do this by laying one pie crust in a pie plate. Then place a piece of parchment paper on the pie crust and place pie weights or dried beans on top, so that crust does not bubble up during blind baking. Place in preheated oven for 10-15 minutes, until crust is just starting to brown.
    2. Take crust out of oven, remove parchment and pie weights, and set aside. Lower oven temperature to 350°F. Adjust oven rack to the lower third position.
    3. In a large bowl, whisk the eggs. Add in corn syrup, brown sugar, melted butter, vanilla, and salt. Whisk until smooth. Add 2 cups pecans.
    4. Pour mixture into warm crust. If desired, arrange the remaining pecan halves over the top of the pie, otherwise fold them into the mixture.
    5. Bake for 40-50 minutes, checking to see if the center jiggles slightly. If it shakes too much, keep cooking and check every few minutes, being careful not to overcook. Pecan pie can be very finnicky in cooking times, so start checking at 40 minutes. The filling will continue to set while it cools completely.
    6. Remove from oven and allow to cool completely before slicing. Serve with whipped cream or ice cream if desired!

Notes

  • Blind baking the crust before adding the filling prevents the crust from getting too soggy from the heavy, wet filling.
  • Pie Shield. You may want to use a pie shield on your crust to prevent burning of the edges.
  • Toast the pecans. For best flavor, learn how to toast pecans! PRO TIP: You can use chopped pecans or pecan halves. Or a combination of both!
  • Let it cool. Pecan pie takes a while to fully cool. If you cover it while it's still warm, the steam from the pie can make the crust soggy.
  • Wrap up. Once cooled, cover the pie tightly with foil or cling wrap.
  • Chill. If you're planning to eat the pie within two hours of baking (like for breakfast the day after Thanksgiving), you can store it at room temperature. For longer storage, keep pecan pie in the fridge. It will last for up to 3 days.
  • Don't freeze. Because of the egg based filling, freezing pecan pie gets tricky and I wouldn't recommend it. Thankfully, it's a quick and easy pie to make the day of serving, even on a busy Thanksgiving day.
  • Reheat. In order for a pecan pie to set up completely, it needs to cool completely. If you like your pie warm, reheat it in a 250 degree oven for about 15 minutes.

Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 464Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 68mgSodium: 146mgCarbohydrates: 50gFiber: 3gSugar: 39gProtein: 5g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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