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Pecan Pie Recipe

This classic pecan pie is rich, gooey, and irresistibly sweet, with a glossy caramel filling packed with toasted pecans and a buttery, flaky crust. Perfect for holidays or cozy weekends, it’s a foolproof favorite that always impresses.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling 2 hours
Total Time 3 hours 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 ½ cups pecan halves
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 2 tablespoons melted butter
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • Optional 1 tablespoon bourbon or ¼ cup chocolate chips for variation

Method
 

  1. Preheat the oven to 350°F (175°C). Place a rack in the center of the oven.
  2. Prepare the filling: In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and well combined.
  3. Add pecans: Stir in the pecan halves until they’re evenly coated in the mixture.
  4. Pour the filling into the unbaked pie crust and smooth the top with a spatula.
  5. Bake: Place the pie on a baking sheet and bake for 50–55 minutes, until the center is set but still slightly jiggles when gently shaken.
  6. Cool completely: Remove from the oven and let cool for at least 2 hours before slicing to allow the filling to set.
  7. Serve and enjoy: Slice and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.