Description
This classic pecan pie features a rich filling made from sugar, corn syrup, and eggs, combined with coarsely chopped pecans for a deliciously nutty flavor.
Ingredients
Scale
- ¾ cup sugar
- 1 cup Karo dark corn syrup (dark is essential for the classic flavor)
- 3 eggs (slightly beaten and at room temperature)
- 4 tablespoons salted butter
- 1 teaspoon vanilla
- 1 cup pecan meats (coarsely chopped)
- A handful of whole pecan halves for decorating (optional)
- 1 deep-dish 9-inch pie crust (I use the frozen Pillsbury deep-dish crust)
Instructions
- Preheat your oven to 350°F.
- Place your oven rack on the second-to-lowest position so the bottom crust cooks fully and doesn’t turn soggy.
- Use a deep-dish pie crust.
- Add sugar and dark Karo syrup to a medium saucepan.
- Stir them just enough to combine with a spoon or spatula.
- As it heats, give it a light stir here and there.
- Once it reaches a boil, give it one or two quick stirs, then let it boil on its own for exactly 2 minutes. No stirring during the 2-minute boil.
- Take the pot off the burner and place it on a safe surface.
- Have the rest of your ingredients ready.
- Add the slightly beaten, room-temperature eggs VERY slowly, a little at a time.
- Stir vigorously using a spoon or spatula (NOT a whisk).
- Keep mixing quickly and continuously while adding the eggs.
- Once the eggs are fully incorporated, add butter and vanilla.
- Mix until smooth and combined.
- Add the chopped pecans.
- Stir until the filling is glossy and unified.
- Pour the filling into the deep-dish pie crust.
- Place 4–5 pecan halves in the center and arrange whole pecan halves around the edges.
- Bake at 350°F on the second-to-lowest oven rack for 60–70 minutes.
- At the 30-minute mark, carefully remove the pie and loosely tent the top with foil to prevent over-browning.
- Return the pie to the oven and continue baking until the center reaches 200°F internal temperature.
- It should be set around the edges with a gentle jiggle in the middle.
- This is the exact perfect doneness for pecan pie.
Notes
- Ensure eggs are at room temperature for better mixing.
- Using coarse pecan pieces helps achieve the right texture.
- Monitoring the baking time is crucial to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 grams
- Sodium: 150 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 70 milligrams