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Homemade Pecan Pie

Homemade Pecan Pie
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This Homemade Pecan Pie recipe delivers a rich, gooey filling topped with toasted pecans and a flaky buttery crust. Made from fresh ingredients, it offers a customizable sweetness and an irresistible nutty crunch, perfect for family gatherings, holidays, or any indulgent treat.

Ingredients

Scale

For the Filling

  • 1 cup raw pecans, toasted
  • 3 large eggs, room temperature
  • 1 cup brown sugar
  • 1 cup light corn syrup
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Crust

  • 1 9-inch pie crust (homemade or store-bought)

Instructions

  1. Prepare the Pecans: Toast raw pecans in a preheated oven at 350°F (175°C) for 8-10 minutes until fragrant and slightly darker. This enhances their nuttiness and adds crunch.
  2. Make the Filling: In a mixing bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla extract, and salt until smooth and well combined to form the rich pie filling base.
  3. Assemble the Pie: Roll out the pie crust into a 9-inch pie dish and gently press it down. Pour the filling evenly into the crust, then sprinkle the toasted pecans evenly on top to form a nutty layer.
  4. Bake to Perfection: Bake the pie at 350°F (175°C) for 50-60 minutes, until the filling is set but slightly wobbly in the center. Cover crust edges with foil if browning too quickly.
  5. Cool and Serve: Let the pie cool at room temperature for at least two hours to allow the filling to set. Serve warm or at room temperature for best taste.

Notes

  • Toast pecans lightly to avoid bitterness and maximize flavor.
  • Use room temperature eggs for a smoother filling texture.
  • Allow the pie to cool completely for clean slicing.
  • Protect the crust edges with foil to prevent over-browning.
  • Use light corn syrup for a milder sweetness that won’t overpower pecans.

Nutrition

Keywords: pecan pie, homemade pecan pie, nut pie, classic dessert, holiday pie, pecans, baked pies

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