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Homemade Pecan Pie

A classic American dessert with a buttery crust, caramel-like filling, and crunchy pecans, perfect for holidays and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup granulated sugar
  • 1 cup corn syrup (light or dark)
  • 4 large eggs (room temperature) helps the filling set evenly
  • 2 tablespoons unsalted butter, melted cooled slightly
  • 1 teaspoon vanilla extract
  • 1.5 cups pecan halves (toasted lightly) for best flavor
For the Crust
  • 1 pie crust (homemade or store-bought) use blind-baked if required by crust recipe

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the sugar, corn syrup, eggs, melted butter, and vanilla until well combined.
  3. Stir in the pecan halves until evenly distributed.
  4. Pour the mixture into the pie crust.
Baking
  1. Bake for 60–70 minutes, or until the pie is set and the filling is slightly puffed.
  2. The center should jiggle less than a loose custard — aim for a thermometer reading around 200°F (93°C) if using one.
  3. Let it cool before serving (at least 2 hours) so the filling finishes setting.

Notes

Shield the pie edges with foil after 30–40 minutes if they brown too quickly. For extra shine, brush pecans lightly with melted butter before baking.