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A freshly baked whole pecan pie with a golden crust

Classic Pecan Pie

This classic pecan pie features a rich, sweet filling loaded with pecans in a flaky pie crust. It's a perfect dessert for any occasion, especially holidays.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pie Crust
  • 1 (9-inch) unbaked pie crust (store-bought or homemade)
Filling
  • 1 cup light corn syrup
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves (plus extra for decoration, if desired)

Equipment

  • oven
  • 9-inch pie plate
  • large mixing bowl
  • whisk
  • baking sheet
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie plate, crimping the edges if desired.
Make the Filling
  1. In a large mixing bowl, whisk together corn syrup, brown sugar, granulated sugar, and melted butter.
  2. Beat in eggs, vanilla extract, and salt until smooth and fully incorporated.
  3. Gently fold in 1 1/2 cups of pecan halves into the filling mixture.
Bake the Pie
  1. Pour the filling into the prepared pie crust, arranging extra pecan halves on top for presentation.
  2. Place the pie on a baking sheet and bake for 50-60 minutes, or until the center is just set but still slightly wobbly.
  3. Cool the pie on a wire rack for at least 2-3 hours before slicing to allow the filling to fully set.

Notes

For best results, do not overbake the pie. It will continue to set as it cools. If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil.