Classic Pecan Pie

This classic southern pecan pie is full of toasted crunchy pecans with a gooey, rich, caramely filling in a flaky buttery pie crust.

Course Dessert

Cuisine American, Southern

Prep Time 20

Cook Time 1

Cooling Time 4

Total Time 5 20

Servings slices

Calories 542kcal

Author Kyleigh Sage

Equipment

Ingredients

½ Perfect Pie Crust or your favorite store-bought pie crust
1 cup dark corn syrup
3 large eggs room temperature
6 tablespoons unsalted butter melted
½ cup light brown sugar
2 teaspoons vanilla extract
½ teaspoon cinnamon optional
½ teaspoon kosher salt
2 ½ cups toasted pecans roughly chopped
1 cup whole pecan halves
flaky sea salt for topping

US Customary - Metric

Instructions

Par Baked Pie Crust

I use my perfect pie crust for this recipe, so you can also check out that blog post for all my pie making tips and tricks!
Lightly flour your counter-top and roll out the pie dough to ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and cut away any excess crust. Curl or crimp the edges however you desire.
Chill the pie crust in the freezer for at least 30 minutes before baking (if you skip this step, the pie crust will shrink). While the crust is chilling, preheat the oven to 425°F.
Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
Bake at 425°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5 minutes until the bottom of the crust is just starting to brown.
Remove it from the oven and let it cool slightly while you prepare the filling!

Pecan Pie Filling

Reduce the oven to 350°F.
In a medium bowl, whisk together the corn syrup, eggs, melted butter, brown sugar, vanilla, cinnamon, and salt until combined and smooth.
Add the chopped toasted pecans to the slightly cooled pie crust.
Pour the filling evenly over the pecans. If desired, add the whole pecan halves on top and arrange into a pattern.
Bake at 350°F for 45-60 minutes or until the filling is set. It should jiggle just slightly when jostled. If the top or edges of the pie are getting too dark during baking, you can add a pie shield or loosely tent the pie with aluminum foil.
Remove from the oven and allow to cool completely to room temperature (at least 4 hours) before slicing. Top with flaky sea salt if desired.
Serve either warm or room temperature with homemade whipped cream or vanilla ice cream!

Notes

Store covered in the fridge for up to 4 days. I like to remove it from the fridge for an hour before serving. You can also reheat it at 350°F for 10-15 minutes to serve warm.

Note: Most standard pie pans are about 1 inch deep. So if you're using a deep dish pie pan (1 ½ to 2 inches deep) this recipe will not yield enough filling to completely fill your pan.

Nutrition