Homemade Pecan Pie Recipe
Warm, gooey, and packed with toasted pecan goodness, this homemade pecan pie is the buttery, nutty hug your sweet tooth needs perfect for holidays or cozy nights in.
Ingredients
- 1 9- inch unbaked pie crust homemade or store-bought
- 1 cup light corn syrup
- 1 cup brown sugar
- 4 tablespoons unsalted butter melted
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves
Instructions
- Preheat your oven to 350°F.
- Place the unbaked pie crust into your pie dish and crimp the edges.
- In a large bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and salt.
- Stir in the pecan halves until well coated.
- Pour the filling into the crust.
- Place your pie dish on a baking sheet.
- Bake for 50 to 60 minutes, covering the crust edges with foil halfway through to prevent burning.
- Let the pie cool for at least 2 hours so the filling sets.
Notes
Toast the pecans before baking for extra crunch and deeper flavor. Serve with ice cream, chocolate drizzle, or whipped cream. Want to go vegan? Use flax eggs, plant-based butter, and maple syrup. This pie stores well in the fridge for 4 days and can be frozen up to 2 months. Let it cool fully before freezing to avoid soggy crust.