Pecan Pie Perfection
Buttery pecans in a silky, caramel-like custard baked in a flaky crust. A classic holiday pie made easy.
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Servings:
Ingredients
Main Ingredients
- 1 unbaked 9-inch pie crust
- 2.25 cup pecan halves roughly chop most; reserve some halves for topping
- 3 eggs room temperature
- 0.67 cup packed light brown sugar
- 0.25 cup granulated sugar
- 1 cup light corn syrup
- 3 tbsp unsalted butter, melted slightly cooled
- 1.5 tsp vanilla extract
- 0.25 tsp fine salt
- 2 tsp bourbon optional
Instructions
Preparation Steps
- Heat oven to 350°F and place a rack in the lower third.
- Toast pecans on a sheet pan for 6–8 minutes until fragrant; cool. Roughly chop about 1¾ cups and reserve the rest as halves.
- Whisk eggs in a large bowl until smoothly blended.
- Whisk in brown sugar and granulated sugar until no streaks remain.
- Stream in corn syrup and melted butter; whisk until glossy. Stir in vanilla, salt, and bourbon if using.
- Fold the chopped pecans into the filling.
- Set the pie crust in a pie plate if needed. Pour filling into the crust and arrange reserved pecan halves on top.
- Shield the crust edge with foil. Bake 50–60 minutes, rotating once, until edges are set and the center jiggles slightly. Tent if browning too fast.
- Cool on a rack at least 2 hours to fully set before slicing.
Notes
Swap in dark corn syrup for a deeper caramel note, or replace 2–3 tablespoons of the corn syrup with real maple syrup. For clean slices, chill the cooled pie 30 minutes, then warm the knife under hot water and wipe between cuts. Store covered at room temperature up to 2 days or refrigerate up to 4 days; serve with lightly sweetened whipped cream.
This recipe is an original creation inspired by classic Pecan Pie Perfection flavors. All ingredient ratios and instructions are independently developed.