Irresistible Pecan Pie
This Irresistible Pecan Pie is a beloved Southern classic with a gooey, rich filling and buttery crust. It’s easy to make, perfect for holidays, and sure to impress guests.
Ingredients
- 1 cup light or dark corn syrup
- 1 cup packed brown sugar
- 3 large eggs room temperature
- ⅓ cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
- 1 unbaked 9-inch pie crust
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
- Stir in chopped pecans until evenly mixed.
- Pour filling into unbaked pie crust.
- Bake for 55–60 minutes until center is set and crust is golden.
- Let cool completely before slicing and serving.
Notes
- Use light corn syrup for a milder sweetness, or dark for a richer flavor.
- Let the pie cool completely to help the filling set properly.
- Great make-ahead dessert—store at room temp for 2 days or refrigerate for up to 5 days.
- Can be frozen for up to 3 months; thaw in fridge overnight.