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Pecan Pie Recipe
Ash Tyrrell

Pecan Pie Recipe

I still remember the first time I pulled this pecan pie out of my oven. The sweet, nutty aroma filled my kitchen, and I couldn’t wait to slice into it. After one bite, I knew I had found my forever pecan pie recipe. The filling was perfectly gooey, not runny, with a rich caramel flavor that paired beautifully with the crunchy pecans.
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Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust – Use a homemade butter crust for the best flavor but a high-quality store-bought crust works well too. Avoid overhandling to keep it flaky.
  • 1 cup light corn syrup – This gives the pie its signature gooey texture. Light corn syrup keeps the flavor balanced and not too heavy.
  • 1 cup packed light brown sugar – Adds deep caramel notes and moisture. Make sure it’s fresh and soft for smooth mixing.
  • 3 large eggs – Provide structure and help the filling set properly. Use room temperature eggs for better blending.
  • 1/3 cup unsalted butter melted – Brings richness and smooth flavor. Unsalted butter allows you to control the salt level.
  • 1 teaspoon pure vanilla extract – Enhances the sweetness and adds warmth. Use pure vanilla instead of imitation for best taste.
  • 1/4 teaspoon salt – Balances the sweetness and deepens flavor.
  • 1 1/2 cups pecan halves – Use fresh pecans for maximum crunch and flavor. Avoid stale or pre-chopped pecans for better presentation.

Method
 

  1. Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie dish and gently press it into the edges. Crimp the sides as desired and set it aside while you prepare the filling.
  2. In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until fully combined. Make sure the mixture is smooth but avoid overmixing, as too much air can affect the texture.
  3. Stir the pecan halves into the filling mixture until evenly coated. Pour everything carefully into the prepared pie crust, spreading the pecans evenly so they settle nicely on top during baking.
  4. Place the pie on a baking sheet and transfer it to the oven. Bake for 50 to 60 minutes, or until the center is set but still slightly jiggly. If the crust edges brown too quickly, cover them loosely with foil.
  5. Remove the pie from the oven and let it cool at room temperature for at least 2 hours. The filling will continue to set as it cools, giving you clean, beautiful slices.

Notes

  • I always use fresh pecans because I’ve noticed stale ones make the pie taste slightly bitter.
  • I let the melted butter cool slightly before mixing so it doesn’t scramble the eggs.
  • I place the pie on the lower oven rack to help the crust bake evenly on the bottom.
  • I avoid overbaking; I remove it when the center still has a slight jiggle since it firms up while cooling.
  • I sometimes toast the pecans for 5 minutes beforehand for extra nutty flavor.