Best Pecan Pie Recipe

The Best Ever Pecan Pie has the perfect balance of sweet and salty, with just the right amount of crunch from those delicious pecans. This is a holiday favorite that you don’t want to miss out on!

As kids, we never wanted to try pecan pie. Why would we go for the pie full of nuts when there was a perfectly good apple pie or cherry pie right next to it? If only we had known. We missed out on so many years of glorious pecan pie. These days, older and wiser, we have learned to head straight to the pecan pie at holiday get-togethers, just to make sure we don’t miss out! We crave that sweet and salty, perfectly crunchy pie, and we know you will too!

Best Ever Pecan Pie

The Best Ever Pecan Pie has the perfect balance of sweet and salty, with just the right amount of crunch from those delicious pecans. This is a holiday favorite that you don’t want to miss out on!

Prep: 20min

Total: 75min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 493 kcal, Carbohydrate 63 g, Protein 5 g, Fat 27 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 124 mg, Sodium 317 mg, Fiber 2 g, Sugar 60 g, unSaturated Fat 16 g, servingSize 1 serving

Ingredients:

• 1 (9 inch) unbaked pie crust
• 1/2 cup salted butter
• 1 cup corn syrup
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 large eggs ( beaten)
• 1 1/2 cups pecans (halves, or chopped)

Instruction:

1. Preheat oven to 325 degrees Fahrenheit.
2. Melt butter in a saucepan over medium-high heat.
3. Once melted add corn syrup, brown sugar, vanilla, and salt. Stir to combine until everything is fully melted.
4. Remove from heat. Whisk in eggs and stir in pecans.
5. Pour mixture into a 9-inch uncooked pie shell.
6. Bake in the preheated 325 degree oven until a knife inserted into the center comes out clean, about 55 minutes.
7. Serve with either whipped cream or vanilla ice cream.

Utterly Deadly Southern Pecan Pie

The secret to this rich pie is cooking the sugar and corn syrup first. It is definitely not diet food! I bake this pie for 45 minutes according to my oven but you may need to bake longer.

Prep: 20min

Total: 1h5min

Yield: 8 serving(s)

Nutrition Facts: calories 588, Fat 28.3, Saturated Fat 7.5, Cholesterol 108.2, Sodium 177.5, Carbohydrate 83.1, Fiber 2.6, Sugar 42.1, Protein 6.3

Ingredients:

• 1 cup sugar
• 1 1/2 cups corn syrup (I use 1/2 dark and 1/2 light)
• 4 eggs
• 1/4 cup butter
• 1 1/2 teaspoons vanilla
• 1 1/2 cups pecans, coarsely broken
• 1 unbaked deep dish pie shell

Instruction:

1. In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
2. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
3. At this point I like to strain the mixture to make sure it’s smooth and lump free.
4. Stir in butter (it will melt when stirred into warm mixture), vanilla, and pecans and pour into crust.
5. Bake in a 350°F oven for about 45 to 60 minutes or until set.

The Best Pecan Pie Recipe | Melissa Clark | NYT Cooking

FAQ

How do you make Paula Deen’s pecan pie?

1. 1 1/4 cups pecan pieces.
2. 1 (10 inch) pre-baked pie crust.
3. 1 cup light corn syrup.
4. 2 1/2 cups divided brown sugar.
5. 3 eggs.
6. 1 teaspoon vanilla extract.
7. 1/2 teaspoon divided ground cinnamon.
8. 6 tablespoons melted, plus 4 tablespoons for caramel unsalted butter.

What is the difference between light Karo and dark Karo for pecan pie?

Is dark or light corn syrup better for pecan pie?

How do you keep pecan pie from being runny?