The Best Pecan Pie Recipe You’ll Ever Try
I’m sharing the best pecan pie recipe with a buttery crust, gooey center, and crunchy pecans. It’s easy to make and perfect for those cozy moments you want to savor.
Servings: 8 Slices
Calories: 420kcal
Ingredients
- 1 store-bought refrigerated pie crust
- 1 ½ cups pecans halves or a mix of halves and chopped
- 3 large eggs at room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- 1 cup dark corn syrup or light
- 5 tablespoons salted butter melted and slightly cooled
- 1 ½ teaspoons pure vanilla extract
Instructions
- Start by preheating your oven to 350°F (175°C) so it’s nice and warm, ready to bake your pie evenly from edge to edge, like setting the perfect cozy spot for it to shine.
- In a medium bowl, beat the eggs until they’re slightly frothy. Then add in the granulated sugar, brown sugar, cinnamon, vanilla extract, dark corn syrup, and melted salted butter. Whisk everything together until it’s smooth and glossy, this will be the rich, silky filling for your pie.
- Place the chilled crust in a 9-inch dish, fold the edges, and crimp to make a nice border. To avoid a puffy crust, you can prick the bottom a few times with a fork.
- Evenly spread the pecans across the bottom of the crust, making sure every slice gets a good crunch, pecans are the heart and soul here!
- Carefully pour the filling over the pecans, watching as the nuts begin to float up through the mixture, that’s the magic starting to happen.
- Arrange the whole pecans on top however you like, in rings, hearts, or just a pretty pattern that feels like you. This is your chance to add that personal touch!
- Bake for about 55 minutes. You’re aiming for a filling that’s mostly set but still has a slight wobble in the center, that gentle jiggle means it’s just right.
- Once baked, let your pie cool completely on a wire rack for at least an hour. This resting time helps everything set perfectly, making slicing a breeze and every bite delicious.
Notes
- Even store-bought crusts can stick sometimes, so a light greasing can save you from a mess.
- Remember to whisk just enough to combine. Overdoing it can add air bubbles that might make your pie puff up weirdly.
- If your pie starts bubbling over, place a baking sheet underneath to catch drips.
- If your crust edges brown too quickly, try using a pie crust shield or aluminum foil strips.