Pecan Pie
A beloved holiday dessert featuring a gooey, sweet filling of corn syrup, sugar, and pecans in a buttery crust.
Ingredients
For the Pie
- 1 piece pie crust Use a traditional pie crust or graham cracker crust.
- 1 cup corn syrup Can be substituted with maple syrup.
- 1 cup sugar Regular sugar or brown sugar can be used.
- ⅓ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups pecan halves Ensure even distribution in the filling.
- ¼ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the corn syrup, sugar, melted butter, eggs, vanilla extract, and salt. Mix well until combined and smooth.
- Stir in the pecan halves gently to ensure they are evenly distributed.
- Pour the pecan mixture into the prepared pie crust and spread it evenly.
Baking
- Bake the pie in the preheated oven for 60-70 minutes or until the filling is set but still slightly jiggles in the center.
Cooling
- Remove the pie from the oven and let it cool on a wire rack before serving.
Notes
Serve warm or at room temperature. Pecan pie pairs well with vanilla ice cream or whipped cream. Store leftovers tightly wrapped in the fridge for up to 3-4 days.
