Pecan Pie Recipe
This Pecan Pie recipe uses simple, no-fuss ingredients to create a classic dessert for the holidays. Easy to make and always a crowd-pleaser!
Servings: 8 slices
Calories: 575kcal
Equipment
- Glass Pie Plate
- Mixing Bowls
Ingredients
- ½ cup granulated sugar $0.19
- 1 cup brown sugar lightly packed, $0.86
- ¼ tsp ground cinnamon $0.02
- ½ tsp salt $0.01
- 1 cup light corn syrup $1.64
- 1 tsp vanilla extract $0.87
- ¼ cup salted butter melted, $0.50
- 3 eggs lightly beaten, $0.75
- 1½ cups pecan halves $4.08
- 1 pre-made pie crust 9-inch, $1.38*
Instructions
- Gather ingredients and preheat oven to 400°F.
- Mix sugar, brown sugar, ground cinnamon, and salt together.
- In a separate bowl, mix corn syrup, vanilla extract, melted salted butter, and gently-beaten eggs. Mix until combined.
- Pour the wet mixture into the dry sugar mixture and stir until consistent throughout.
- Fold in pecan halves.
- Roll out a pre-made pie crust and gently place it in a 9" pie dish, pinching the edges to make it pretty!**
- Pour the wet mixture into the pie crust.
- Tent the edges of the pie all the way around the pan with tinfoil so your crust does not burn. You will remove the tinfoil when you have about 10 minutes left of baking time.***
- Bake in the 400°F oven for 10 minutes, then reduce the heat to 350°F (keep the pie in the oven) and bake for an additional 40 minutes until the middle of the pie is still a little jiggly. (The inside of the pie should temp at 200 degrees! See notes!!)****
- Remove and let the pie completely cool for at least 3 hours before slicing. This is a crucial step!
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Notes
*A pre-made pie crust makes life easier without compromising flavor! You can also use our 3-ingredient pie crust if you prefer homemade.
**I recommend a GLASS pie dish, even though I used a ceramic one for my photos. The glass dish I tested in resulted in less of the crust sticking to the bottom!
***If you remove the tinfoil and notice the crust is still starting to brown too deeply or burn (every oven is different), you can re-tent the crust if needed.
****The internal temp target of 200°F at the very center of the pie ensures the eggs are fully set without curdling. If you're using an instant-read thermometer, insert it halfway between the center and the edge (not touching the crust, just temping the custard in the middle). Remove the pie when it hits 200-205°F. It will continue to cook on the counter, but it will keep the custard from being too tight. If you don't have an instant-read thermometer, these directions will still result in a delicious pie!
Nutrition
Serving: 1slice | Calories: 575kcal | Carbohydrates: 85g | Protein: 5g | Fat: 26g | Sodium: 336mg | Fiber: 2g