Pecan Pie Recipe
Pecan Pie is a classic holiday recipe and this is the BEST Pecan Pie recipe you'll ever try.
Servings 8 slices
Calories 117kcal
Ingredients
- 9 inch refrigerated pie shell
- ¾ cup white sugar
- ¾ cup light karo corn syrup
- 3 eggs
- 1 teaspoon real vanilla extract
- 1 cup smashed pecans
- a dash of salt
Instructions
- Preheat oven to 350 degrees
- Put pie shell in pie dish (preferably glass) and prick with a fork all over.
- Bake shell for 5 minutes and allow to cool
- In a large bowl, combine sugar, corn syrup, vanilla, salt and eggs and stir with an electric mixer until thoroughly mixed. Fold in pecans.
- Pour mixture into pie shell and bake for approximately 45 minutes, do not over bake, pie will set as it cools.
Video
Notes
*I make mine a night or two before and then put it in the warm (but not on) oven after the turkey is done to heat up a bit for dessert.
Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
RECIPE NOTES:
- Syrup: Light Karo corn syrup (white Karo) gives the classic flavor. Dark corn syrup works for a deeper, molasses-forward taste.
- Crust: Par-bake the empty shell 5 minutes to prevent a soggy bottom.
- Doneness: Center should not jiggle and a toothpick comes out clean. Internal temp is 200F. Do not overbake, it sets as it cools.
- Pecans: Chop them so there's pecan flavor in every bite.
- Make ahead: 1 day at room temp, 3 days refrigerated, or up to 3 months frozen.
- Freezing: Cool completely, wrap tightly, freeze. Thaw overnight in the fridge or warm in a 350F oven for 20 to 30 minutes.
Nutrition
Calories: 117kcal