Pecan Pie
Instructions
- 1
Preheat your oven to 350°F (175°C). If using a store-bought pie crust, let it come to room temperature. If making homemade, roll out and fit into a 9-inch pie pan, crimping the edges decoratively.
- 2
In a large mixing bowl, whisk together the eggs until well beaten and slightly frothy.
- 3
Add the granulated sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt to the eggs. Whisk until smooth and fully combined.
- 4
Gently fold in the pecan halves, ensuring they're evenly coated with the filling mixture.
- 5
Pour the pecan filling into the prepared pie crust, spreading the pecans evenly across the surface. Arrange some pecan halves decoratively on top if desired.
- 6
Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 50-60 minutes, or until the filling is set around the edges but still has a slight jiggle in the center.
- 7
If the crust edges begin to brown too quickly, cover them with aluminum foil or a pie shield after 30 minutes of baking.
- 8
Remove from the oven and let cool completely on a wire rack for at least 2-3 hours. The filling will continue to set as it cools.
- 9
Slice and serve at room temperature or slightly warm. Optionally top with whipped cream or vanilla ice cream.
Chef's Note
"This Southern classic delivers that perfect balance of gooey filling and crunchy pecans—serve it slightly warm with vanilla ice cream, and don't worry if the center jiggles a bit when you pull it from the oven, it'll set beautifully as it cools."
