Pecan Pie Recipe

Easy Pecan Pie Recipe

This homemade pecan pie is a classic old-fashioned dessert that’s perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty! Plus, it’s so easy to make that the kids can help with every step of this recipe.

Prep: 10min

Total: 1h10min

Yield: 10

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 304 calories, Sugar 46.7 g, Sodium 54.6 mg, Fat 12.4 g, Saturated Fat 2.8 g, Trans Fat 0 g, Carbohydrate 48.9 g, Fiber 1.1 g, Protein 3 g, Cholesterol 61.9 mg

Ingredients:

• 1 cup Karo® Light OR Dark Corn Syrup
• 3 eggs
• 1 cup granulated sugar
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 1-1/2 cups (6 ounces) coarsely chopped pecans
• 1 (9-inch) unbaked OR frozen deep-dish pie crust

Instruction:

1. Preheat oven to 350°F.
2. Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
3. Stir in pecans.
4. Pour the mixture into pie crust.
5. Bake on center rack of oven for 60 to 70 minutes.
6. Cool for at least 2 hours on wire rack before serving.

Pecan Pie

Making perfect pecan pie is easier than you think. The Pioneer Woman shows you how with her delicious pecan pie recipe. Serve it at all your holiday gatherings. Your eyes might just roll back into your head when you taste the sweet, custardy, sugary, almost caramely goodness of this pie.

Prep: 15min

Total: 1h5min

Yield: 12 serving(s)

Ingredients:

• 1 whole unbaked pie crust (I use “Sylvia’s Perfect Pie Crust” recipe)
• 1 c. white sugar
• 3 tbsp. brown sugar
• 1/2 tsp. salt
• 1 c. corn syrup
• 3/4 tsp. vanilla
• 1/3 c. melted butter (salted)
• 3 whole eggs, beaten
• 1 c. (heaping) chopped pecans

Instruction:

1. First, whip up your pie crust using Sylvia’s Perfect Pie Crust.
2. Preheat the oven to 350˚. Next, mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
3. Pour the chopped pecans in the bottom of the unbaked pie shell.
4. Pour the syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: Pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
5. Allow to cool for several hours or overnight. Serve in thin slivers.

My Favorite Pecan Pie Recipe

This is my favorite pecan pie recipe for many reasons. A little cinnamon, vanilla, melted butter, toasty pecans, homemade flaky crust… I could go on and on. Classic and simple, traditional and sweet.

Prep: 2h30min

Total: 5h

Yield: 8

Ingredients:

• 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
• egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
• 2 and 1/2 cups (250g) shelled pecans (pecan halves)
• 3 large eggs
• 1 cup (240ml) dark corn syrup*
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 teaspoons pure vanilla extract
• 1/4 cup (60g) unsalted butter, melted and slightly cooled
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instruction:

1. Prepare my pie crust through step 5.
2. After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
3. Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9×2 inch pie dish. Tuck it in with your fingers, making sure it’s smooth. For a beautiful edge, as shown in the video above, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Again, you can see me do this in the video above. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
4. Very roughly chop the pecans– some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
5. Bake the pie for 50-55 minutes or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
6. Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
7. Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Pecan Pie

A classic holiday dessert, this Pecan Pie recipe is so easy to make from scratch. A delicious sweet pecan-filled filling inside of a golden homemade pie crust, this dessert is a crowd pleaser!

Prep: 20min

Total: 75min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 342 kcal, Carbohydrate 43 g, Protein 4 g, Fat 19 g, Saturated Fat 5 g, Trans Fat 0.2 g, Cholesterol 57 mg, Sodium 266 mg, Fiber 2 g, Sugar 35 g, unSaturated Fat 13 g, servingSize 1 serving

Ingredients:

• 1 unbaked frozen 9-inch pie crust*
• 1½ cups coarsely chopped pecans (180g)
• 1 cup dark corn syrup (240mL/350g)
• ¾ cup granulated sugar (150g)
• 3 large eggs
• 4 tablespoons unsalted butter (melted (57g))
• 2 teaspoons vanilla extract
• ¾ teaspoon salt

Instruction:

1. Preheat the oven to 425F.
2. Place the frozen pie crust on a baking sheet and fill it with the chopped pecans.
3. In a medium mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until well combined. Pour over the pecans. (If desired, place additional pecan halves on top in a decorative pattern.)
4. Bake for 15 minutes. Reduce the oven temperature to 350F. Continue baking for 35 to 40 minutes or until the filling is puffed and the center wobbles slightly when gently shaken. Loosely tent with foil at any time during baking if the crust is browning too quickly. Let cool completely on a wire rack before slicing.

How To Make a Classic Pecan Pie • Tasty

FAQ

How to make original pecan pie?

1. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
2. Pour into pie crust.
3. Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
4. Cool for 2 hours before serving.

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.

Is dark or light corn syrup better for pecan pie?

What are common pecan pie mistakes?