The Best Pecan Pie Recipe
Pecan pie is such a rich and delicious custard pie with it’s butterscotch undertones! Not only that, pecan pie is fairly easy to make.
Now like most custard pies (pecan pie, pumpkin pie, lemon merigue, etc.) these pies will be cookied for along period of time ensuring that the eggy mixture heats up enough to get thick. With this particular pecan recipe, I used extra butter than most recipes call for. This is because I think it makes it taste creamier. Because of this, it does take longer than most pecan pies to thicken up, so keep an eye on your crust.
In an effort to fully disclose, this article may contain affiliate links. This means if you purchase something, I would receive a commission, but it doesn’t affect the price whatsoever. For more information, see my Disclosure page. Now back to the recipe:
Pecan Pie Recipe
Ingredients for filling:
3 large eggs
1 cup dark corn syrup
1 1/4 cup brown sugar
2 tsp vanilla
1/2 cup butter, melted
1 1/2 cup pecan halves
Ingredients for pie crust:
I actually tend to just make my flaky pie crust recipe and freeze the other half of the dough. But here are the measurements for just half of the dough:
1 stick salted butter, cubed
4 oz cream cheese, cubed
1 1/4 cup all-purpose flour
1/2 Tbsp granulated sugar
1-2 Tbsp water
Pre-heat oven to 350 degrees Fahrenheit. Then, in a large mixing bowl, add the dark corn syrup.
Next, you will add the melted butter (or almost melted butter) to the dark corn syrup. Mix on high for 3 minutes until smooth.
Then, you will add the vanilla to the creamy mixture.
Next, you will add in the brown sugar, then mix to combine.
Finally, add in the eggs and mix on medium speed for 2-3 minutes.
Then you will pour this mixture into an a pre-baked pie crust. I like to prebake the pie crust so that the bottom of the crust doesn’t get soggy. I simply place parchement paper on the pie crust and add some pie weights or dried beans. Then bake at 325 degrees for 10 minutes.
Once you have poured the pecan pie filling into the pie crust, you will add the pecans to the pecan pie! I went around in a circular direction so that it looks uniform. Then fill in the gaps with the rest of the pecans.
Place the pie pan on a cookie sheet to catch in spillls or boil-overs. Then, bake the pecan pie at 350 degrees Fahrenheit for 70-75 minutes. Make sure to rotate the pan half-way through baking for even browning. Also, keep an eye on the pie crust. You can use a pie shield or some aluminum foil to keep the edges from burning. When the pecan pie is finished baking, let it cool completely for 1-2 hours (easier said than done).
Don’t forget to pin this pecan pie recipe so you can make it again and again! When you make this recipe, please comment and let me know what you think of it. Thanks!