Dessert: United States – Classic Pecan Pie

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr

Additional 3 hrs

Total 4 hrs 15 min

Ingredients

1 unbaked 9-inch pie crust
1 1 / 2 cups (180 g) pecan halves
3 large eggs
1 cup (240 ml) light corn syrup
1 / 2 cup (100 g) packed light brown sugar
2 tbsp (30 ml) unsalted butter, melted and slightly cooled
1 tsp (5 ml) vanilla extract
1 / 4 tsp kosher salt

Instructions

Preheat oven to 350°F (175°C). Place a rack in the lower third of the oven. Set a foil-lined baking sheet on the rack to catch drips.
Optional but recommended: Toast the pecans on a separate baking sheet for 6–8 minutes until fragrant. Let cool slightly.
In a medium bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth and well combined.
Place the pecan halves evenly in the unbaked pie crust. Pour the filling over the pecans; they will rise to the top.
Shield the crust edge with foil or a pie shield to prevent over-browning.
Bake for 50–60 minutes, until the filling is set at the edges and the center wobbles slightly but is not liquid. If you have an instant-read thermometer, the center should reach about 200°F (93°C). Remove the foil shield during the last 10–15 minutes if the crust needs more color.
Cool completely on a wire rack for at least 3 hours to set before slicing. Serve plain or with lightly sweetened whipped cream or vanilla ice cream.
Storage: Cover and keep at room temperature up to 1 day, or refrigerate up to 4 days.