Description
This Pecan Pie recipe is a classic! With a delicious pie crust, plenty of brown sugar & lots of pecans, you’ll come back to this recipe time and time again.
Ingredients
Scale
- Refrigerated or homemade pie crust
- 3 large eggs
- 1 cup (240ml) dark corn syrup
- 3/4 cup (168g) dark brown sugar
- 1 tsp vanilla extract
- 1/4 cup (56g) butter, melted
- 1/2 tsp salt
- 2 cups (200g) pecan halves
Instructions
- Place the pie crust in a 9 inch pie pan and crimp the edges. Put the crust in the fridge while you prepare the other ingredients. Preheat the oven to 425°F.
- In a large bowl, whisk together the eggs, dark corn syrup, dark brown sugar, vanilla, butter and salt.
- Put the pecans in the bottom of the crust in an even layer.
- Pour the corn syrup mixture over the pecans, which will then float to the top.
- Bake the pie for 10 minutes, then reduce the oven temperature to 350°F.
- Bake for another 10 minutes, then add a pie crust shield (or aluminum foil) to keep the crust from browning too much.
- Bake the pie for another 15-20 minutes.
- When the pie is set around the edges and the center is set but still jiggly, remove the pie from the oven and set on a wire rack to cool for about 1 hour, then refrigerate until firm, 4-5 hours.
- Pie can be made 1-2 days ahead and refrigerated until ready to serve.
Nutrition
- Serving Size: 1 Slice
- Calories: 346
- Sugar: 30.7 g
- Sodium: 274.1 mg
- Fat: 19.7 g
- Carbohydrates: 42.2 g
- Protein: 3.7 g
- Cholesterol: 46.5 mg
