Best Pecan Pie Recipe

Impress your guests with this perfect Southern Pecan Pie.  With eight easy ingredients and only ten minutes of prep time, you too, can cook like a chef.

• • Author: Beth Pierce

• • Prep Time: 10 minutes

• • Cook Time: 55 minutes

• • Total Time: 1 hour 5 minutes

• • Yield: 8 servings

• • Category: dessert

• • Method: bake

• Cuisine: Southern

INGREDIENTS

• 1 (9 inch) unbaked or frozen pie crust
• 2 ½ cups pecans coarsely chopped
• 3 large eggs room temperature
• 1 cup light corn syrup or dark corn syrup
• ¾ cup packed light or dark brown sugar
• 3 tablespoons melted unsalted butter (slightly cooled)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

INSTRUCTIONS

1. Preheat oven to 350 degrees.  Add pecans to the unbaked pie shell.
2. In a large bowl, stir together the eggs, corn syrup, brown sugar, melted butter, vanilla, cinnamon, and salt.  Pour the mixture over the pecans.
3. Bake for 55-60 minutes or until the center has just a slight jiggle but the edges are stable and set.  Cool for at least 2 hours before slicing.

NOTES

• If you have the time, make a delicious homemade pie crust.  Simply cut this recipe in half since it is for a double crust.  It won’t take long at all, and your guests will be so impressed with your cooking.
• Don’t chop your pecan halves too much.  Just a quick coarse chop. There should still be whole halves and some quarters for the best texture.
• The pie should still be ever so slightly jiggly in the middle when it is done; however, the outside should be set and steady.
• For the ultimate pleasure, top with fresh whipped cream and a pinch of cinnamon.
• Once cooled, store the pecan pie covered in the fridge for up to 4 days or freeze for up to 2 months.