Pecan Pie
This is the pie that makes people close their eyes and smile when they take that first bite. Rich, sweet, and packed with buttery pecans, it's the dessert that disappears fastest at Sunday dinner. One slice is never enough, but folks will sure try to show some restraint.
Cooking tutorial
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 3 large eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves
Instructions
- 1
Preheat your oven to 350°F and place your unbaked pie crust in a 9-inch pie pan, crimping the edges nice and pretty.
- 2
In a large mixing bowl, beat the eggs real well with a fork or whisk until they're nice and smooth.
- 3
Add the corn syrup, sugar, melted butter, vanilla, and salt to the eggs, and stir everything together until it's all combined and smooth.
- 4
Arrange the pecan halves in the bottom of your pie crust - you can make them look fancy in circles or just scatter them around, either way works fine.
- 5
Pour the egg mixture slowly over the pecans, making sure it gets down into all the spaces.
- 6
Place the pie on a baking sheet (this catches any drips) and bake for 50 to 55 minutes, until the edges are set but the center still has a little jiggle to it.
- 7
Let the pie cool completely on a wire rack for at least 2 hours before slicing - I know it's hard to wait, but it needs that time to set up proper.
Pro Tips
- ★If the crust edges start browning too fast, cover them with strips of aluminum foil about halfway through baking.
- ★This pie is even better the next day after it's had time to sit, and it keeps covered on the counter for up to 3 days.