This easy pecan pie recipe features a rich, caramel-colored filling packed with nutty, crunchy pecans in a tender, buttery crust. This recipe is ideal for holidays, Thanksgiving, or any other occasion where you desire a rich and nutty dessert!
0
Add to Favorites
Pecan Pie Recipe
Description
This easy pecan pie recipe features a rich, caramel-colored filling packed with nutty, crunchy pecans in a tender, buttery crust. This recipe is ideal for holidays, Thanksgiving, or any other occasion where you desire a rich and nutty dessert!
Ingredients
Instructions
Video
- Prepare my perfect pie crust recipe and place the pie dough in a deep dish pie plate. Refrigerate while you prepare the pecan pie filling.
- In a large bowl, cream together sugar, brown sugar, salt, corn syrup, and softened (or melted) butter. Mix in the eggs and vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into an unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 425 degrees for 10 minutes, then lower the oven temp to 350 degrees F and continue baking for about 50 minutes. Check the pie halfway through cooking, and tent a large piece of greased aluminum foil over the top of it. I tent it high to ensure it doesn't touch the pie filling. You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set—5–10 more minutes, or longer if needed. Cook it longer rather than shorter to ensure that the middle is set.
- Allow the pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days until ready to serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 368kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 6g30%
- Trans Fat 0.2g
- Cholesterol 54mg18%
- Sodium 230mg10%
- Potassium 86mg3%
- Total Carbohydrate 50g17%
- Dietary Fiber 2g8%
- Sugars 42g
- Protein 3g6%
- Vitamin A 224 IU
- Vitamin C 0.1 mg
- Calcium 25 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- This recipe is for a standard 9” pie dish. If you have a larger pie dish, then I would suggest 1 ½ times the recipe!
- Make Ahead Instructions: You can prepare homemade pecan pie up to 1-3 days in advance. Bake the pie, allow it to completely cool, then cover and store it in the refrigerator. I like to remove it from the fridge one hour before serving. You can also make the pecan pie filling (don’t add the nuts to the batter) and pie crust ahead of time and store them separately, then assemble the pie and bake it on the day you want to serve it.
- Freezing Instructions: Allow baked pecan pie to cool completely, then cover it with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.
