CLASSIC PECAN PIE
Lina
8
20 minutes
60 minutes
DESERTS
A buttery, flaky crust filled with toasted pecans and a caramel-like filling that sets into a glossy, sliceable custard. The pecans rise and toast on top while the filling firms underneath, giving each slice a crisp nut layer over a smooth center. Made for holiday gatherings or a comforting homemade dessert.
Ingredients
Crust:
- 1 unbaked 9-inch pie shell
Filling:
- 1½ cups pecan halves or coarsely chopped pecan pieces
- 3 large eggs
- 1 cup light corn syrup
- ½ cup packed light brown sugar
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine salt
Directions
Preheat the oven to 350°F and position a rack in the lower third of the oven.
Fit the pie crust into a standard 9-inch pie plate and crimp the edges. Refrigerate while preparing the filling.
For added flavor, toast the pecans on a baking sheet for 6 to 8 minutes until fragrant. Let cool slightly.
In a large bowl, whisk the eggs until smooth.
Add the corn syrup, brown sugar, melted butter, vanilla, and salt. Whisk until fully combined.
Scatter the pecans evenly across the chilled crust.
Pour the filling over the pecans, leaving a little space below the rim so the pie does not overflow during baking.
Place the pie on a rimmed baking sheet and bake for 55 to 65 minutes, until the edges are set and the center jiggles slightly rather than rippling like liquid.
Cover the crust edges with foil or a pie shield if they brown faster than the filling sets.
Cool on a wire rack for at least 2 hours before slicing. Serve plain or with whipped cream.
