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**Classic Pecan Pie 🥧
Sweet • Buttery • Southern Favorite**
A rich, caramel-like pie filled with crunchy pecans and a buttery custard base. This is one of the most iconic American holiday desserts — simple, sweet, and unforgettable.
🔥 Calories: ~500 kcal per slice (1/8)
⏱️ Total Time: 1 hour
🍽️ Servings: 8
Ingredients
For the Pie Filling
• 1 cup (200 g) brown sugar
• 1 cup (240 ml) corn syrup (light or dark)
• 3 large eggs
• ½ cup (115 g) unsalted butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 ½ cups pecan halves
For the Crust
• 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
1. Prepare the Crust
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Preheat the oven to 350°F (175°C).
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Place the unbaked pie crust into a 9-inch pie dish and crimp the edges.
2. Make the Filling
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In a large bowl, whisk together brown sugar, corn syrup, eggs, melted butter, vanilla, and salt until smooth.
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Add the pecan halves and stir to coat them evenly.
3. Assemble the Pie
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Pour the pecan mixture into the pie crust.
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Spread the pecans so they form an even layer on top.
4. Bake
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Bake for 50–60 minutes until the center is nearly set (it should jiggle slightly but not be liquid).
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If the crust edges brown too quickly, cover the edges with foil halfway through baking.
5. Cool & Serve
• Let the pie cool completely for at least 2 hours to set properly.
• Slice and serve at room temperature — whipped cream or vanilla ice cream is optional.
Tips for Best Results
• Always cool fully before slicing — pecan pie sets as it cools.
• For extra flavor, toast the pecans lightly before adding them to the filling.
• Use dark corn syrup for a deeper caramel flavor.
• The pie keeps well refrigerated for 3–4 days.