Pecan Pie
Learn how to make this tasty homemade Pecan Pie. An old fashioned pie recipe that's perfect for any Thanksgiving or Christmas table. You'll love this southern style pie!
Equipment
Ingredients
- 1 pie crust prepackaged or your favorite homemade
- 1 cup pecans halves or pieces
For the Filling:
- 1 cup corn syrup Karo is recommended
- ⅔ cup sugar
- ⅓ cup brown sugar
- 6 Tablespoons butter browned
- 3 eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
Instructions
- Preheat oven to 350° F. Lightly spray a 9" pie plate and put pie crust in pie pan. Spread pecans along the bottom of the crust evenly.
- Brown the butter by placing in a small saucepan over medium heat. Once the butter has melted, turn it down to medium low heat. Stir occasionally and wait for butter to turn golden and start simmering. After simmering 3-4 minutes the butter should turn brown and smell nutty. Allow to cool 5 minutes.
- Whisk together the corn syrup, sugar, brown sugar, cooled browned butter, eggs, vanilla and salt. Pour over top of the pecans. Bake for 50-70 minutes. Pecan pie can be a little finicky and you must make sure that it is properly baked or it will be a little watery. There should be no jiggle when you give it a firm jiggle. At 20 minutes in, I like to tent my pie (see process photos above) with aluminum foil to keep the crust from cooking too much. At this point I also like to Move my oven rack down just one level below the middle and finish the bake. This will also help it bake through correctly.
Video
Notes
- Make sure to move the oven rack down one level when tenting the pie at minute 20. This will ensure that it cooks correctly and will help prevent it from being watery.
- Allow it to cool to slightly warm or room temperature before serving.
- Serve with ice cream or whipped topping, if desired.
- When placing pecans at the bottom of the pie, feel free to leave out a small handful. After pouring the filling in, place the leftover pecans neatly on top and cover them in the filling for a more aesthetic pie.
- I like to tent my pies instead of lining the crust with foil. It is much easier for me and is more effective. Cover the entire pie with a piece of tinfoil and tuck it around the edges. Make an x with a knife through the top and peel back the foil, careful not to expose the crust.
- I'm used to making pies where you want either a bit of a wobble or a tiny wobble when jiggled. The first time I made a pecan pie I pulled it out of the oven when it still had a tiny wobble. Oops! It made it a little watery. The best way to ensure your pecan pie isn't watery is to bake it until it's completely set up.
Nutrition
Serving: 1large sliceCalories: 473kcalCarbohydrates: 67gProtein: 5gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 76mgSodium: 288mgPotassium: 131mgFiber: 2gSugar: 59gVitamin A: 275IUVitamin C: 0.2mgCalcium: 43mgIron: 1mg
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