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A perfectly baked pecan pie with a golden crust and rich filling

Classic Pecan Pie

This classic pecan pie recipe delivers a rich, sweet, and nutty dessert with a perfectly flaky crust, ideal for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 (9-inch) Refrigerated Pie Crust
Pecan Pie Filling
  • 3 large Eggs
  • 1 cup Light Corn Syrup
  • 1/2 cup Granulated Sugar
  • 1/3 cup Melted Butter unsalted
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 1 1/2 cups Pecan Halves

Equipment

  • 9-inch pie plate
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and fit the refrigerated pie crust into a 9-inch pie plate, crimping the edges as desired.
Mixing
  1. In a large mixing bowl, whisk together eggs, corn syrup, granulated sugar, melted butter, vanilla extract, and salt until smooth.
Adding Pecans
  1. Stir in the pecan halves, ensuring they are evenly distributed throughout the mixture.
Baking
  1. Pour the filling into the prepared crust, place on a baking sheet, and bake for 50-60 minutes until the center is set and the crust is golden.
Cooling
  1. Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing and serving.

Notes

For best results, allow the pie to cool completely before slicing and serving. This allows the filling to set properly. You can also toast the pecans beforehand for a deeper nutty flavor.