Pecan Pie
An easy pecan pie recipe that sets perfectly without being runny.
Ingredients
- 1 (9") unbaked pie crust homemade or store-bought
- 1 cup corn syrup light or dark
- 3 large eggs
- ¾ cup granulated sugar
- 1 ½ cups chopped pecans
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon vanilla extract
Instructions
Pie Crust (Homemade)
- Prepare the homemade pie crust as directed and let the dough chill for 1 hour in the fridge. Roll the dough out into a ⅛" thickness and line a 9" pie plate with the crust. Trim the overhang, press down the edges with a fork and poke holes in the bottom of the crust.
Pecan Pie Filling
- Preheat oven to 350°F (176°C). Spread the chopped pecans into the bottom of the unbaked pie crust. Whisk the remaining ingredients together in a large bowl until well combined and pour over the pecans.
- Bake the pie for 1 hour and 15 minutes or until the edges of the pie filling are set and the center is slightly jiggly. Tent a piece of foil over the pie during the last 10-15 minutes to prevent the pecans and crust from over-browning. (You'll know that the pie is done when the edges of the filling are set and the center is slightly jiggly, like "jello", when you move the pie plate.)
- Remove the pie and let cool completely, at least 2 hours, before slicing so that the pie filling sets up properly.
Nutrition
Calories: 476kcalCarbohydrates: 66gProtein: 6gFat: 24g