Here’s a classic Pecan Pie recipe—sweet, nutty, and perfectly gooey 🥧🌰
🥧 Pecan Pie
Ingredients
Pie Crust
- 1 9-inch pie crust (store-bought or homemade)
Filling
- 1 cup corn syrup (light or dark)
- 1 cup packed brown sugar
- 4 tbsp butter, melted
- 1 tsp vanilla extract
- 3 large eggs
- 1½ cups pecan halves
- Pinch of salt
Instructions
- Preheat Oven
- 350°F (175°C). Place pie crust in a 9-inch pie pan.
- Mix Filling
- In a bowl, whisk together corn syrup, brown sugar, melted butter, and vanilla.
- Add eggs one at a time, whisking until smooth.
- Stir in pecans and salt.
- Assemble Pie
- Pour filling into prepared pie crust.
- Arrange extra pecans on top for decoration, if desired.
- Bake
- Bake 50–60 minutes, until filling is set but slightly jiggly in the center.
- If crust browns too quickly, cover edges with foil.
- Cool
- Let pie cool at least 2 hours before slicing.
Tips
- For extra flavor, add 1 tsp bourbon or ½ tsp cinnamon.
- Serve with whipped cream or vanilla ice cream.
- Store at room temperature for 1–2 days, or refrigerate for longer freshness.
If you want, I can also give you a mini pecan pie version, chocolate pecan twist, or easy no-bake version 😄
