Pecan Pie Recipe (Pecan Nut Pie)
This pecan pie recipe uses eggs, brown sugar, and light corn syrup to make a classic, dense filling baked in a pie shell. The ingredients are simple; in the how-to section you’ll whisk the filling, fold in pecans, then bake until the edges are set. Let it cool fully so the slices hold their shape.
Ingredients
1. For the filling
2. For the crust
Step-by-Step Method
Preheat and set up the crust
Heat the oven to 350°F (175°C). Fit the pie shell into the pan and press the edges neatly. If the crust is unbaked, lightly prick the bottom with a fork a few times.
Whisk the filling base
Beat the eggs in a mixing bowl. Add salt, brown sugar, corn syrup, and vanilla, then whisk until smooth. Stream in the melted butter while whisking to combine.
Add the pecans
Stir in the pecans. Keep the pieces fairly large so the pie has a nice bite once baked.
Fill and bake
Pour the filling into the prepared crust. Bake for 50–60 minutes, until the edges are set and the center still has a gentle wobble. If the top browns too fast, loosely tent with foil for the last 10–15 minutes.
Cool before slicing
Let the pie cool in the pan for at least 2 hours. Once fully cooled, slice and serve.