Pecan Pie
Pecan pie is a classic, indulgent dessert with a buttery, flaky crust and a rich, caramelized pecan filling, making it a beloved staple for holidays and special occasions. Its timeless appeal and versatility highlight the joys of scratch baking, bringing warmth and tradition to every bite.
Ingredients
- 1 unbaked pie crust
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup melted butter
- 3 eggs
- 1 1/2 cups pecan halves can chop the pecans or leave whole
Instructions
- Place pie dough in an 8 or 9 inch pie dish. Refrigerate while you prepare the pecan pie filling.
- In a large bowl, Add the eggs, beat well, add the sugar, butter, vanilla and corn syrup. Stir in the vanilla.
- Reserve a few pecans and stir the rest into the batter. Pour into unbaked pie shell. Add a few of the reserved pecans on top of the pie in any empty spots, to make it look pretty. Use a small spoon to cover them with batter.
- Bake at 375 degrees for 65 to 70 minutes.
- You will know your pecan pie is done when you can shake it gently and it is not overly jiggly. If it jiggles a lot when shaking, continue cooking until the center is more set, 5-10 more minutes.
- Allow pie to cool completely for several hours before cutting and serving. Or refrigerate for 1-3 days, until ready to serve.