Classic Pecan Pie
Savor the classic pecan pie, a beloved Southern dessert. Made with Karo syrup, brown sugar, and pecans, it’s a holiday treat that’s sure to please.
- Prep Time: 15 minutes
- Cool and Chill Time: 3 hours
- Cook Time: 1 hour 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 generous servings 1x
- Category: Pies
- Method: Bake
- Cuisine: Southern
Ingredients
Scale
- 1 9-inch pie shell, unbaked
- 1 cup light corn syrup
- 3/4 cup dark brown sugar (or light)
- 2 large eggs
- 2 tablespoons melted unsalted butter
- 2 teaspoons pure vanilla extract
- 3 cups pecan halves
Instructions
- Prepare a pie crust either from scratch or with refrigerated pie pastry. Chill while making the filling.
- Preheat the oven to 350 F.
- Whisk the corn syrup with the brown sugar, eggs, melted butter, and vanilla in a large bowl until well blended.
- Add the pecans and mix until incorporated in the syrup mixture.
- Pour the pecan mixture into the pie shell and gently spread.
- Bake for 1 hour to 1 hour and 10 minutes, checking the crust for browning after about 50 minutes. Protect the crust with a pie shield or foil if necessary. When done, the edges of the pie will be bubbling and the crust should be golden brown.
- Transfer the baked pie to a rack to cool to room temperature, then refrigerate the pie for an hour or two until cool enough to slice.
- Serve pecan pie with ice cream or a dollop of whipped cream.
Find it online: https://classic-recipes.com/classic-pecan-pie/