Pecan Pie is a classic American pie with a gooey sugary buttery filling topped with crispy pecans. One bite and you'll want it to be on the Thanksgiving menu every year!
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
- 1 pie crust
- 1 cup roughly chopped pecans
- 3/4 cup half pecans
- 1 cup light corn syrup
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup melted butter (slightly cooled)
- 3 large eggs
- 1 tsp vanilla extract
Spread the pie crust evenly over a 9inch pie dish. Crimp the edges.
(Optional) Pre bake the pie for an extra crispy pie crust. Preheat the oven to 400 degrees. Fill pie with foil and pie weights (or dry beans). Bake for 15-20 minutes until the crust is golden all around. Allow to cool.
Preheat the oven to 350 degrees.
Put 1 cup of chopped pecans into the bottom of the pie crust.
Top with un chopped pecans. Pour over the top, or arrange in a pattern if desired. Spread evenly.
In a medium sized mixing bowl, combine corny syrup, sugar, brown sugar, butter, eggs and vanilla extract. Stir until everything is combined well.
Carefully pour mixture evenly over the top of the pecans.
Place the pie on a baking sheet (in case any filling spills out)
Bake in preheated oven for about 25 minutes. Cover the edges of the pie crust with foil or a pie crust protector once they are golden brown to keep them from turning to dark.
Bake for an additional 23- 35 minutes until the filling is set. A slight jiggle in the middle is okay.
Allow pie to cool for about 1 hour (or completely) before serving.
Store leftovers covered in the fridge for 5-6 days.