Classic Pecan Pie
This Classic Pecan Pie recipe has been my family's favorite for 15 years. Traditional flavor, extra pecans, and an easy, silky filling that always sets.
Servings: 8
Calories: 542kcal
Equipment
- wire whisk
- 9-inch deep dish pie plate
- pie crust shield (or aluminum foil)
Ingredients
- 1 pie crust
- 3 eggs slightly beaten
- 1 cup corn syrup (312 grams)
- ½ cup sugar (100 grams)
- 5 tablespoons butter (70 grams; melted)
- 1 teaspoon vanilla (5 grams)
- 1 ½ cups pecans (180 grams; halves or chopped)
Instructions
- Pull out the eggs when you prepare the pie crust, to take the chill off.
- Whisk the eggs well with a wire whisk to break them up.
- Whisk in corn syrup, sugar, and vanilla. This allows the eggs to not cook or curdle when you add the melted butter. Then whisk in the butter.
- Stir in the pecans, then pour into a prepared 9-inch deep dish pie pan.
- Cover the edge crust with a pie crust shield or with strips of aluminum foil. Bake at 350F for 25 minutes.
- After 25 minutes, remove the pie crust shield, and bake for another 20-25 minutes.
- Pie will be done when the filling seems set on top. The filling may shift a little when you move the pie, but it should not slosh or jiggle.
- Let cool completely, at least 3 hours, before cutting and serving.
Notes
I use my Homemade Pie Crust recipe. Whatever pie crust you use, be sure it is a 9-inch deep dish pie crust. Glass or ceramic pans make better pies than metal pans will.
You can substitute walnuts for some of the pecans if desired.
Recipe adapted slightly from the Better Homes and Gardens cookbook.
Calorie count calculated in MyNetDiary and is an estimate only. Actual count will vary depending on your pie crust and other ingredients. Calorie count for pie filling along, without the Homemade Pie Crust recipe, will be around 400 calories.
Nutrition
Calories: 542kcal
