Perfect Pecan Pie
With a crisp, nutty top, a rich, slightly gooey center, and a buttery homemade crust, this is the BEST Pecan Pie recipe you'll find! My recipe takes just 15 minutes to prep with just 8 ingredients.
Servings 8 slices*
Calories 610kcal
Equipment
Ingredients
- 1 9 ½" homemade pie crust (click link for recipe)
- 2 ¼ cups (250 g) pecan halves or coarsely chopped pecans
- 3 large eggs room temperature preffered
- 1 cup (200 g) light brown sugar tightly packed
- ⅔ cup (158 ml) dark corn syrup
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- ¼ cup (57 g) unsalted butter melted and cooled until no longer warm to the touch
For the egg wash
- 1 egg
- 1 teaspoon water
Instructions
- Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" pie plate, fluting the edges. Pierce all over with a fork and place in the refrigerator to chill while you prepare the filling.1 9 ½" homemade pie crust
- Preheat oven to 350F (175C).
- Once oven is preheated, line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350F (175C) preheated oven and toast for 5-8 minutes, until lightly toasted. Remove from oven and allow to cool while you prepare the filling.2 ¼ cups pecan halves
- In a large bowl, whisk your eggs until pale yellow and foamy (about 30 seconds).3 large eggs
- Add brown sugar, corn syrup, and vanilla extract, and salt, and whisk until combined.⅔ cup dark corn syrup, 1 cup light brown sugar, 1 ½ teaspoons pure vanilla extract, ¼ teaspoon salt
- Add melted, slightly cooled butter and stir well/whisk to combine.¼ cup unsalted butter
- Add cooled pecan halves and stir until until completely coated in syrup mixture.2 ¼ cups pecan halves
- Remove pie plate from refrigerator and make a simple egg wash by whisking together an egg with a teaspoon of water. Whisk until well incorporated, then use a pastry brush to brush all over the crust. Pour the pecan mixture into your prepared pie plate and transfer to 350F (175C) oven.1 egg, 1 teaspoon water
- Bake 45-55 minutes or until pie is set (very slight jiggle is ok, but set is ideal). Be sure to check your pie 35 minutes into baking and check periodically after that; if the crust is beginning to brown too quickly, cover your pie or with foil or a pie shield to prevent over-browning.
- Allow to cool completely (at least 2-4 hours) before cutting and serving.
Video
Notes
Storing
Cover and store leftovers for up to 3-4 days. Store in the refrigerator, but pecan pie tastes best when its warm so I recommend reheating it in your microwave!
Nutrition
Serving: 1slice | Calories: 610kcal | Carbohydrates: 61g | Protein: 7g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Cholesterol: 111mg | Sodium: 71mg | Potassium: 167mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1500IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 1.1mg