Homemade Pecan Pie

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This pecan pie is slightly decadent and absolutely scrumptious. Lots of salty-sweet pecans on top of sweet, dense, pie filling, surrounded by a buttery crust. All the flavors of the holidays in one amazing pie. It’s the grand finale of desserts after a memorable family gathering.

Prep Time5

Cook Time50

Total Time55

Course: Dessert

Cuisine: American

Keyword: Best Pecan Pie Recipe, Pecan Pie

Servings:

Calories: 527kcal

Author: Karrie

Ingredients

1 cup dark corn syrup
3 eggs
3 tbsp light brown sugar lightly packed
½ cup salted butter melted
1 tsp vanilla extract
1 tsp cinnamon
¾ cup pecans chopped
1 deep-dish frozen pie shell 9 inch
¾ cup pecans halved

Instructions

Thaw the pie crust based on the recommendations on the box.
Preheat the oven to 350 degrees.
Evenly lay the chopped pecans along the bottom of the pie crust and set aside.
In a medium bowl mix the corn syrup, eggs, brown sugar, melted butter, vanilla extract, cinnamon and mix well.
Pour the pie filling slowly on the pecans. The pecans will rise to the top; if you see any empty spots, you can sprinkle a few chopped pecans to ensure an even spread.
Top with halved pecans.
Bake for 50-60 minutes or until the center is just a little bit jiggly.
Remove the pie from the oven and allow to cool completely on a wire rack.
Slice and enjoy with whipped cream or ice cream.

Notes

A silicone pie crust shield will protect the outer ring of your crust from burning. You can also use strips of aluminum foil. Remove foil or silicone ring for the last 15 minutes of baking.
If you plan to freeze your pie or make several pies during the holiday season, you may want to try using disposable pie tins.
When slicing pecan pie, use a strong knife with a sharp point, like a steak knife or a carving knife. The top layer of the pie requires something that pokes through the pecans.

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