American Pecan Pie
A classic Southern staple, this rich and decadent pie features a buttery, crisp crust filled with a gooey, caramelized pecan center.
Ingredients
- •1 unbaked 9-inch pie crust
- •1 1/2 cups pecan halves (150g)
- •3 large eggs
- •1 cup dark corn syrup (300g)
- •1/2 cup granulated sugar (100g)
- •1/2 cup packed light brown sugar (100g)
- •4 tablespoons unsalted butter, melted (60g)
- •1 teaspoon pure vanilla extract
- •1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
In a large mixing bowl, whisk together the eggs, dark corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until smooth.
- 3
Stir in the pecan halves until they are evenly coated with the mixture.
- 4
Pour the filling into the unbaked pie crust, spreading the pecans out so they are distributed evenly.
- 5
Bake for 50 to 55 minutes, or until the center of the pie is set but still has a slight wobble.
- 6
Remove from the oven and allow the pie to cool completely on a wire rack for at least 2 hours before slicing to ensure the filling sets properly.
💡 Chef tips
- To prevent the crust edges from browning too quickly, cover them with a ring of aluminum foil halfway through the baking time.
- For a deeper flavor, lightly toast your pecan halves in a dry skillet over medium heat for 3-5 minutes before adding them to the filling.
- Store the pie at room temperature for up to 2 days, or keep it refrigerated for up to 5 days.
✅ How it should turn out
The finished pie should have a deep golden-brown, crunchy top layer of pecans over a dark, syrupy, and nutty filling that smells like toasted caramel and vanilla.