Pecan Pie
Easy dessert recipe that's perfect for the holidays. Flaky pie crust with pecan custard filling.
Servings: 8
Calories: 555kcal
Ingredients
- 1 c. light corn syrup
- 3 eggs
- 1 c. sugar
- 2 Tbsp butter melted
- 1 tsp Vanilla Extract
- 1 1/2 c. pecans (6 ounces)
- 9 inch unbaked deep-dish pie crust OR frozen
Instructions
- Preheat the oven to 350°F.
- Mix corn syrup, eggs, sugar, butter and vanilla in a mixing bowl using a spoon. Stir in pecans and mix until combined. Pour filling into pie crust.
- Bake on the center rack of the oven for 60 to 70 minutes or until middle is set and crust is gold brown. Cool for 2 hours on a wire rack before serving.
Video
Notes
How do you keep pecan pie from being runny?
First, be sure to measure the ingredients accurately, especially the pecans. You need the right ratio of nuts to filling and my recipe works every time.
If you don’t bake it long enough, the filling will be runny. So, don’t take the pie out of the oven too early!
How do you know when a pecan pie is done baking?
The easiest way to know when it’s done is to lightly press the surface. It should bounce back. Or, you can use a thermometer and measure the temperature. It should be 200°F in the center.
Does it need to be refrigerated?
Once the pie is fully cooled, you should store it in the refrigerator until you are ready to serve it.
How far in advance can you make it?
You can make it up to four days in advance and store it in the refrigerator.
Can you freeze pecan pie?
Yes, you can freeze it! Allow it to fully cool and then wrap it tightly. It will keep in the freezer for up to one month.
Nutrition
Calories: 555kcal | Carbohydrates: 59g | Protein: 6g | Fat: 36g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 67mg | Potassium: 205mg | Fiber: 4g | Sugar: 54g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg