Prep Time: 10 minutes
Bake Time: 55–65 minutes
Serves: 8
This is the pecan pie people sneak a slice of before dinner — rich, buttery, gooey, caramel-sweet, and full of toasted pecans. Simple ingredients, classic flavor, and a flaky crust that makes it absolutely irresistible.
🧂 Ingredients
For the Filling
- 1 cup light corn syrup
- 1 cup sugar
- 3 large eggs
- ¼ cup (4 Tbsp) melted butter
- 1 ½ tsp vanilla extract
- ½ tsp salt
- 1 ½ cups pecan halves
For the Crust
Use a homemade flaky pie crust for the best results.
You can find my recipe here:
LINK:FlakyHomemadePieCrustRecipeLINK: Flaky Homemade Pie Crust RecipeLINK:FlakyHomemadePieCrustRecipe
(A store-bought unbaked 9-inch crust works in a pinch, but the homemade one really makes this pie shine.)
🔪 Instructions
1. Prepare the crust.
Press your unbaked pie crust into a 9-inch pie pan. Crimp or flute the edges. Keep chilled while you mix the filling.
2. Mix the filling.
Whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth.
3. Add the pecans.
Fold in the pecan halves until everything is evenly coated.
4. Assemble and bake.
Pour the filling into your prepared crust.
Bake at 350°F for 55–65 minutes, or until:
- the top is golden and set,
- the edges are firm,
- and the very center still has a gentle wobble.
5. Cool completely.
Let cool at least 2 hours so the filling fully sets and slices cleanly.
💡 Tips for the Best Pecan Pie
- If the crust edges brown too quickly, tent them loosely with foil.
- Toast the pecans in a dry skillet for 3–5 minutes for deeper flavor.
- For a slightly less-sweet pie, swap ¼ cup of the sugar for brown sugar.
- This pie slices beautifully when made a day ahead.
🕯️ Bringing Life Note
A flaky crust really is the foundation of the perfect pecan pie. If you haven’t tried my homemade version yet, this is a place to make it shine. Rich, buttery filling + crisp, tender crust = pure holiday comfort.
Bringing Life 
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