5.0 from 312 votes
Perfect Pecan Pie
With a crisp, nutty top, a rich, slightly gooey center, and a buttery homemade crust, this is the BEST Pecan Pie recipe you'll find! My recipe takes just 15 minutes to prep with just 8 ingredients.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings: 8 slices*
Calories: 610 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 " Homemade Pie Crust (click link for recipe)
- 2 ¼ cups pecan halves or coarsely chopped pecans
- 3 large eggs room temperature preffered
- ⅔ cup dark corn syrup
- 1 cup light brown sugar tightly packed
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- ¼ cup unsalted butter melted and cooled until no longer warm to the touch (please note that the video states to use 1 cup of butter. This is incorrect, you should only use ¼ cup/57g of butter).
Instructions
- Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" pie plate (do not bake). Return to refrigerator to chill while you prepare pecan pie filling.
- Preheat oven to 350F (175C)
- Once oven is preheated, line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350F (175C) preheated oven and toast for 3-5 minutes. Remove from oven and allow to cool while you prepare the rest of your pecan pie filling.
- In a large bowl, whisk your eggs until pale yellow and foamy (about 30 seconds).
- Add your corn syrup, brown sugar, and vanilla extract, and salt, and whisk until combined.
- Add melted, slightly cooled butter and stir well/whisk to combine.
- Add cooled pecan halves into mixture and stir until until completely coated in syrup mixture.
- Pour pecan mixture into your prepared pie plate and transfer to 350F (175C) oven.
- Bake 40-50 minutes or until pie is set (the center should not be jiggly). Be sure to check your pie 25 minutes into baking and check periodically after that, if the crust is beginning to brown too quickly, cover your pie with foil to prevent over-browning.
- Allow to cool completely (at least 2 hours) before cutting and serving.
Cup of Yum
Notes
- *Pecan pie is rich! I usually cut my slices even smaller.
- Cover pecan pie and store leftovers for up to 3-4 days. Store in the refrigerator, but pecan pie tastes best when its warm so I recommend reheating it in your microwave!
- Cover pecan pie and store leftovers for up to 3-4 days. Store in the refrigerator, but pecan pie tastes best when its warm so I recommend reheating it in your microwave!
- The video incorrectly states to use 1 cup of butter. This is incorrect, you should only use ¼ cup/57g of butter. Yes I am working on re-filming this.
- The video incorrectly states to use 1 cup of butter. This is incorrect, you should only use ¼ cup/57g of butter. Yes I am working on re-filming this.
Nutrition Information
Serving
1slice
Calories
610kcal
(31%)
Carbohydrates
61g
(20%)
Protein
7g
(14%)
Fat
40g
(62%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
8g
Monounsaturated Fat
17g
Cholesterol
111mg
(37%)
Sodium
71mg
(3%)
Potassium
167mg
(5%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
1500IU
(30%)
Vitamin C
0.8mg
(1%)
Calcium
40mg
(4%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 8slices*
Amount Per Serving
Calories 610
% Daily Value*
| Serving | 1slice | |
| Calories | 610kcal | 31% |
| Carbohydrates | 61g | 20% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 111mg | 37% |
| Sodium | 71mg | 3% |
| Potassium | 167mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 1500IU | 30% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.