This pecan pie recipe has just the right amount of pecans and sweetness baked to perfection in a flaky, all-butter crust. It's a simple dessert recipe that makes a great ending to your Thanksgiving dinner!
9" pie plate
Pecan Pie Filling
- 1 cup corn syrup light or dark
- 3 large eggs
- ¾ cup sugar
- 1.5 cups pecans
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon vanilla extract
Prepare the pie crust as directed and let the disk of dough chill for 1 hour. Roll the dough to a ⅛" thickness and line a 9" pie plate with the crust. Trim the overhang, press down the edges with a fork and poke holes in the bottom of the crust.
Pecan Pie Filling
Preheat oven to 350°F. Spread the pecans into the bottom of the unbaked pie crust. Whisk the pecan pie ingredients in a large bowl until well combined and pour over the pecans.
Bake for 1 hour and 10 minutes or until the edges of the pie filling are set and the center is slightly jiggly. Tent a piece of foil over the pie during the last 10-15 minutes to prevent the pecans and crust from over-browning. (You'll know that the pie is done when the edges of the filling are set and the center is slightly jiggly, like "jello", when you move the pie plate.) Remove the pie and let cool completely before slicing.
- To Store: Refrigerate, loosely covered, for up to 4 days.
- To freeze: Bake the pie as directed and allow to cool completely. Wrap tightly with plastic wrap and a layer of foil. Freeze for up to 3 months. When ready to serve, let thaw if fridge overnight.
Calories: 460kcal | Carbohydrates: 65g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 150mg | Potassium: 119mg | Fiber: 2g | Sugar: 52g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg