Description
A rich and buttery Southern classic, this Easy Pecan Pie features a gooey caramel-like filling loaded with toasted pecans, all baked in a flaky pie crust. Perfect for holidays or any time you crave a comforting dessert.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves
Instructions
- Preheat the oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and set aside.
- In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
- Stir in the pecan halves until evenly coated.
- Pour the mixture into the prepared pie crust, spreading the pecans evenly.
- Bake for 50–60 minutes, or until the filling is set and slightly puffed in the center.
- Cool completely on a wire rack before slicing and serving.
Notes
- For extra flavor, lightly toast the pecans before adding them to the filling.
- If the crust browns too quickly, cover the edges with foil halfway through baking.
- Serve with whipped cream or vanilla ice cream for a decadent touch.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American