Classic homemade Pecan Pie is always a favorite dessert, especially on Thanksgiving! Homemade pie crusts and a sweet pecan filling are the best.
Servings 12 servings
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoons salt
- 1/2 teaspoon pumpkin pie spice
- 1 cup light corn syrup
- 1/3 cup unsalted butter melted
- 2 teaspoons vanilla
- 3 large eggs slightly beaten
- 2 1/2 cups pecans
To prepare the pecan pie filling:
Mix the granulated sugar, brown sugar, salt, corn syrup, melted butter, vanilla and eggs together in a bowl.
Stir in the pecans.
To bake the pie:
Preheat the oven to 350 degrees with a baking sheet on a rack that is in the lower third of the oven. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecan mixture into the crust. Loosely cover the top of the entire pie with foil.
Place the pie on the preheated baking sheet in the oven and bake, covered, for 30 minutes. Remove the foil, and then continue baking for 20 minutes. If done, the pie will jiggle just slightly and will set once cooled. If pie is still very jiggly, loosely cover with foil once again and continue cooking for another 5-25 minutes.
Allow to cool for several hours or overnight. Do not cover until completely cool. Can be stored at room temperature or in the refrigerator.
- The best pie crust recipe link. I only use butter and a secret ingredient to make it flaky!
- Total cooking time for this recipe will depend heavily on the type of pie dish you use. Glass tends to cook the pie quicker than ceramic. If using a stone or ceramic baking dish, be prepared to cook the pie longer and you may need to loosely cover the top with foil to prevent over browning.
- Recipe makes one pie.
Calories: 422kcal | Carbohydrates: 49g | Protein: 5g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 196mg | Potassium: 130mg | Fiber: 2g | Sugar: 40g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg