Pecan Pie Recipe
I simply love making this classic pecan pie with homemade pie crust, vanilla, eggs, and baking staples. It is the perfect after dinner dessert or an early morning sweet treat with coffee. My recipe is easy to prepare any time of the year, but I especially enjoy baking it during the holiday season.
Ingredients
- 1 pie crust
- 4 large eggs
- 2 cups light Karo corn syrup
- 1/4 cup melted unsalted butter
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon
- 4 cups pecan halves
Instructions
- Preheat the oven to 350°.
- Form the pie crust to a pie tin or shell and place in the freezer until ready to use.
- In a large bowl whisk the eggs until they are scrambled and smooth.
- Next, add in the syrup, brown sugar, butter, vanilla, and bourbon and whisk until completely mixed in and very smooth. There should be no lumps at all.
- Add in ¾ of the pecans and fold in using a rubber spatula or you can gently whisk them in.
- Remove the pie shell in the tin from the freezer and pour the pecan pie filling into the pie shell. Scrape all if using a rubber spatula.
- Using the remaining 1 cup of pecans, or more, decorate the top of the pie in your desired fashion.
- Bake in the oven on the middle rack at 350° for 75-90 minutes or until the pie shell is lightly browned and the center is firm and it reads 200° internally.
- Remove from the oven and add it to a rack and cool it completely until it reaches room temperature.
Notes
I always check the internal temperature of the pie during the last few minutes of baking. When the center reaches about 200 degrees, the eggs have set fully, the syrup thickens properly, and the filling firms up without turning grainy. This temperature point also keeps the pecans on top from getting too dark. It is the simplest way to make sure the texture stays smooth, rich, and sliceable every single time. That is exactly what I aim for when I make this pecan pie!
Convection baking: I lower the temperature to 325 degrees when I use convection. This helps the filling cook evenly without overbrowning the top.
Decorating with pecans: I sometimes need a little more than one cup of pecans to decorate the top. I add extra if I want a fuller look.
Preventing overbrowning: If the crust or the pecans start to darken too quickly, I gently place a piece of foil over the top. This protects the pie while it finishes baking.
Slicing the pie: I always use a serrated knife when cutting this pie. It gives me neat slices without breaking the pecans.
Oven rack placement: I bake this pie on the middle rack. This position keeps the heat steady so the filling cooks consistently.
Flavor variations: I sometimes add any of these ingredients to change the flavor. I use 1 tablespoon of bourbon like I did in this recipe, 1 to 2 tablespoons of rum, 1 tablespoon of orange zest, 2 tablespoons of molasses, or 1 2 cup chocolate chips.
Make-Ahead: You can make my recipe up to 2 days ahead. After it’s cooled, cover it and keep it in the refrigerator. Pull it out and let it sit at room temperature the day you are ready to serve it.
How to Store: Cover and keep in the refrigerator for 7 days. Or cover and keep in the freezer for up to 6 months. Thaw in the refrigerator for 1 day or until softened before serving.
Nutrition
Calories: 480kcalCarbohydrates: 55gProtein: 6gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 55mgSodium: 114mgPotassium: 171mgFiber: 4gSugar: 45gVitamin A: 98IUVitamin C: 1mgCalcium: 42mgIron: 1mg