Description
A classic pecan pie with a rich, glossy filling made from sugar, corn syrup, and toasted pecans baked in a buttery pie crust. Creamy, sweet, and just a touch of vanilla, this pie is perfect for holidays or a cozy dessert any time of year.
Ingredients
Scale
Crust
- 1 9-inch unbaked pie shell
Filling
- 1 ¾ cups white sugar
- ¼ cup dark corn syrup
- ¼ cup butter
- 1 tablespoon cold water
- 2 teaspoons cornstarch
- 3 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ¼ cups chopped pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking for the pie crust and filling.
- Prepare the Syrup Mixture: In a saucepan over medium heat, combine the white sugar, dark corn syrup, butter, cold water, and cornstarch. Stir continuously and bring the mixture to a full boil. Once it reaches a boil, remove from heat and set aside.
- Prepare the Egg Mixture: In a large mixing bowl, use an electric mixer to beat the eggs until frothy. Gradually add in the warm syrup mixture, beating it until well combined.
- Add Flavorings and Pecans: Stir in the salt, vanilla extract, and chopped pecans until evenly mixed.
- Assemble the Pie: Pour the pecan mixture into the unbaked 9-inch pie shell, spreading it out evenly.
- Bake the Pie: Bake in the preheated oven for 45 to 50 minutes, or until the filling is set and slightly firm to the touch.
- Cool and Serve: Remove the pie from the oven and allow it to cool to room temperature before serving.
Notes
- For a deeper flavor, toast the chopped pecans lightly before mixing them into the filling.
- If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning.
- Chill the pie slightly before slicing for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert > Pie
- Method: Baking
- Cuisine: American
Keywords: pecan pie, dessert, bake, pie, pecans, classic
