Pecan Pie
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!
Servings: 8
Ingredients
- 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
Instructions
- 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.