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Gooey, crunchy, and full of flavor classic pecan pie recipe | prettysimplesweet.com

Pecan Pie Recipe

Prep Time 30 minutes
Cook Time 50 minutes
Chill time 1 hour
Total Time 2 hours 19 minutes
YIELD 9 inch pie

Ingredients

  • Perfect Pie Crust
  • 2 and ½ cups (250g) pecan halves, preferably toasted
  • ¼ cup (½ stick/56g) unsalted butter
  • ¾ cup (150g) dark brown sugar
  • ¾ cup (246g) light corn syrup
  • ½ teaspoon salt
  • 3 large eggs , slightly beaten
  • 2 teaspoons vanilla extract

Instructions

  1. Roll out the dough:

    Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll dough out into a 12-inch circle, then place gently into a 9×2-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Use a fork to create a decorative border or crimp the edges using your fingers. Cover with plastic wrap and place in the fridge for 30 minutes.

  2. Adjust the oven rack to the lower third of the oven. Preheat oven to 350°F/180°C.

  3. To make the filling: Chop the pecans into coarse pieces (or small pieces to make the pie easier to slice later on), reserving about ½ cup whole pecans for later decoration, if desired. Otherwise, chop all 2 and ½ cups.
  4. Heat butter, sugar, and corn syrup together in a saucepan, stirring constantly, until sugar dissolves. Let mixture cool slightly, then whisk in the rest of the ingredients, adding the chopped pecans last. Mix until combined. Pour filling into the chilled pie shell. Decorate the surface of the pie with the reserved pecans, pressing them in slightly so that they are coated with the filling, then let them rise back to the top.

  5. Bake for 45-55 minutes. When you gently shake the dish, it should jiggle slightly, mostly in the center, but feel quite set. Cover the edges of the pie loosely with aluminum foil (or pie crust shield if you have one) if it starts browning too much while baking. If the top of the pie is also browning too quickly, cover the whole pie loosely with aluminum foil. Allow pie to cool completely, then chill for at least 4 hours before serving so that the filling can set. Serve warm or at room temperature. Store pie in the fridge, covered, for up to 4-5 days.