Classic Pecan Pie
Classic Southern pecan pie with a glossy corn-syrup filling and toasted pecans in a flaky crust—Thanksgiving-and-beyond dessert. Bake until the center is mostly set (about 200°F) and jiggles only slightly; cool completely before slicing.
🛒Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- 1/3 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/2 cups pecan halves
- Optional: 1 tablespoon bourbon
🔧Kitchen Tools Needed
- 9-inch pie plate
- Mixing bowl
- Whisk
- Oven thermometer
📝Instructions
- 1
Heat oven to 350°F. Place crust in a 9-inch pie plate; crimp edges. Arrange pecans in the crust.
- 2
Whisk corn syrup, brown sugar, eggs, melted butter, vanilla, salt, and bourbon if using until smooth. Pour over pecans.
- 3
Bake 50–60 minutes until the edges are set and the center reaches about 200°F with a slight jiggle. Tent crust edges if browning too fast.
- 4
Cool completely on a rack at least 3 hours so the filling sets. Slice with a sharp knife.
- 5
Store covered at room temp 1 day or refrigerate up to 4 days. Do not leave egg-based filling out over 2 hours in a warm kitchen.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Runny center?
Bake longer until mostly set ~200°F; cool fully before cutting.
No corn syrup?
Use a tested maple or brown-sugar substitute recipe; ratios differ.
Toast pecans?
Toast at 350°F for 6–8 minutes before filling for deeper flavor.
Food safety?
Bake until set; cool; refrigerate leftovers in warm weather within 2 hours.
