Classic Pecan Pie

• 1 unbaked 9-inch pie crust
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup pecan halves

Steps

1. 1 Preheat oven to 350°F (175°C).
2. 2 In a medium bowl, whisk together sugar, corn syrup, melted butter, eggs, and vanilla until smooth.
3. 3 Pour mixture into pie crust. Arrange pecan halves on top, pressing down slightly.
4. 4 Bake for 50 minutes or until the center is set. Cool completely before serving.
5. 5 Ensure the center reaches 200°F with a thermometer for food safety.

Nutrition

Tips

• For a flaky crust, pre-bake it for 10 minutes before adding the filling.
• Substitute dark corn syrup for a richer flavor.
• Add a sprinkle of salt on top for a sweet and salty twist.
• If pecans are pricey, use halves or chop them to fill the pie evenly.

Storage

Store in the fridge for up to 3 days. Freeze for up to 2 months. Reheat slices in a 350°F oven for 10 minutes.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a dollop of whipped cream.
• Enjoy with a hot cup of coffee.
• Add a sprinkle of sea salt for contrast.

FAQ