Description
This classic pecan pie recipe features a rich filling of sugar, Karo syrup, and pecans, baked in a flaky deep-dish crust.
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; the frozen Pillsbury deep-dish works perfectly and comes in its own tin.
- 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 — just enough to keep it blended.
- 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 (a cutting board with a towel works).
- Have the rest of your ingredients ready — this part goes fast.
- Add the slightly beaten, room-temperature eggs VERY slowly, a little at a time, stirring vigorously the entire time using a spoon or spatula (NOT a whisk — whisking adds too much air).
- Keep mixing quickly and continuously while adding the eggs. You may see tiny flecks of egg — that’s totally normal and won’t affect the pie.
- Once the eggs are fully incorporated, add butter and vanilla, then mix until smooth and combined.
- Add the chopped pecans and stir until the filling is glossy and unified.
- Pour the filling into the deep-dish pie crust.
- Optional (but beautiful): 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 total.
- 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
- This pie is best served at room temperature or slightly warmed.
- To store, keep covered at room temperature for up to 3 days, or refrigerate for longer storage.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 95mg