Best Pecan Pie Recipe

Impress your guests with this perfect Southern Pecan Pie. With eight easy ingredients and only ten minutes of prep time, you too, can cook like a chef.

Course Dessert

Cuisine Southern

Keyword best pecan pie, how to make pecan pie, Southern pecan pie

Prep Time 10

Cook Time 55

Servings servings

Calories 590kcal

Author Beth Pierce

Ingredients

1 9 inch unbaked or frozen pie crust
2 ½ cups pecans coarsely chopped
3 large eggs room temperature
1 cup light corn syrup or dark corn syrup
¾ cup packed light or dark brown sugar
3 tablespoons melted unsalted butter slightly cooled
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt

Instructions

Preheat oven to 350 degrees. Add pecans to the unbaked pie shell.
In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt. Pour the mixture over the pecans.
Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set. Cool for at least 2 hours before slicing.

Video

Notes

If you have the time, make a delicious homemade pie crust. Simply cut this recipe in half since it is for a double crust. It won't take long at all, and your guests will be so impressed with your cooking.
Don't chop your pecan halves too much. Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.

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