Description
A gooey, sweet, and nutty classic pecan pie with a crispy crust. This easy recipe uses a specific ratio of dark and light corn syrup and requires no pre-baking for the perfect texture.
Ingredients
Scale
- 1 ½ cups dark corn syrup
- ½ cup light corn syrup
- ½ cup unsalted butter, melted and cooled slightly
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 single 9-inch pie crust (homemade or store-bought)
- 2 cups pecan halves
- Flaky sea salt (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and place a rack in the lower third of the oven.
- Prepare the 9-inch pie crust by rolling it out and pressing it into the pie plate. Trim and crimp edges.
- In a large mixing bowl, whisk together melted butter, granulated sugar, dark and light corn syrups, eggs, vanilla extract, and salt until smooth and slightly frothy.
- Arrange pecan halves in a single layer on top of the pie crust in a concentric circle pattern.
- Pour the filling over the pecans.
- Bake on the lower rack for 50-55 minutes. The edges should be set and the center should jiggle slightly like Jell-O. Cover crust edges with foil if browning too quickly after 30 minutes.
- Cool the pie completely on a wire rack for at least 3-4 hours before slicing to allow the filling to set.
Notes
Do not cut the pie warm; it must cool completely for at least 3-4 hours to set properly. Use room temperature eggs to prevent separation. Baking on the lower rack helps prevent a soggy bottom crust. The pie can be made 1-2 days in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 40
- Sodium: 120
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 55
- Fiber: 2
- Protein: 5
Keywords: pecan pie, homemade pecan pie, classic dessert, holiday baking, Thanksgiving dessert, easy pie recipe, gooey pecan pie