Here’s a classic, rich Pecan Pie recipe—sweet, nutty, and perfect for holidays or cozy desserts.
🥧 Classic Pecan Pie
🧾 Ingredients
🥧 Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
🍯 Filling
- 1 cup light corn syrup (or golden syrup)
- 1 cup brown sugar
- 3 large eggs
- 1/3 cup melted butter
- 1½ tsp vanilla extract
- 1/4 tsp salt
- 1½–2 cups pecan halves
🍳 Instructions
1. Preheat oven
- Set to 175°C (350°F)
2. Mix filling
- In a bowl, whisk:
- corn syrup
- brown sugar
- eggs
- melted butter
- vanilla
- salt
- Mix until smooth
3. Add pecans
- Stir in pecans (or arrange them on top for a prettier finish)
4. Fill crust
- Pour mixture into unbaked pie crust
5. Bake
- Bake for 50–60 minutes
- Center should be slightly set but still a little soft
- Cover edges with foil if they brown too fast
6. Cool completely
- Let sit at least 2–3 hours before slicing
- This helps it fully set
💡 Tips for best pecan pie
- Don’t overbake—it firms up as it cools
- Toast pecans first for deeper flavor
- Serve with vanilla ice cream or whipped cream
🧠 Texture guide
- Slight jiggle in center = perfect
- Rock solid center = overbaked
If you want, I can also give you:
- A no-corn-syrup version
- A chocolate pecan pie twist
- Or a Southern-style extra gooey recipe
