Description
This classic pecan pie features a flaky, buttery crust filled with a rich, sweet custard loaded with crunchy pecans. Sweetened with corn syrup and brown sugar, and enhanced with molasses and vanilla, it’s the perfect dessert for holidays or any special occasion.
Ingredients
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1 unbaked 9-inch pie crust, frozen for at least 30 minutes
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2 cups (210g) pecans, coarsely chopped (reserve a few whole halves for decoration, optional)
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3 large eggs, slightly beaten
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1 cup light corn syrup
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½ cup brown sugar
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1 tablespoon unsulphured molasses
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4 tablespoons unsalted butter, melted
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½ teaspoon salt
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2 teaspoons vanilla extract
Instructions
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Preheat oven to 350°F (175°C).
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Place the frozen pie crust into a 9-inch pie pan if not already in one.
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In a large bowl, whisk together eggs, corn syrup, brown sugar, molasses, melted butter, salt, and vanilla until smooth and combined.
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Stir in the chopped pecans, reserving some whole halves if you wish to decorate the top.
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Pour the filling into the pie crust and arrange the reserved pecan halves on top for decoration if desired.
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Bake on the middle rack for 55–65 minutes, or until the filling is set but slightly jiggly in the center.
- Remove the pie from the oven and allow it to cool completely on a wire rack before serving to let the filling fully set.
Notes
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For best results, chill the pie crust before filling to prevent shrinking.
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If the crust edges brown too quickly, cover them with foil halfway through baking.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American