Easy Pecan Pie Recipe with a Gooey Filling
This easy pecan pie recipe features a buttery crust, crunchy pecans, and a rich, gooey brown sugar filling. It is a classic homemade dessert that is perfect for Thanksgiving, Christmas, and family gatherings.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1½ cups pecan halves or chopped pecans
Instructions
- Preheat the oven to 350°F (175°C).
- Place the unbaked pie crust in a 9-inch pie dish. Press it gently into the bottom and sides of the dish, then trim and crimp the edges.
- Place the prepared pie crust in the refrigerator while you prepare the filling.
- In a large mixing bowl, whisk together the eggs, light corn syrup, brown sugar, granulated sugar, melted butter, vanilla extract, and salt until smooth.
- Arrange the pecans in the bottom of the chilled pie crust. Pour the filling evenly over the pecans.
- Place the pie dish on a baking sheet and carefully transfer it to the oven.
- Bake for 50–60 minutes, or until the edges are set and the center has a slight jiggle.
- If the crust or pecans brown too quickly, loosely cover the pie with aluminum foil during the remaining baking time.
- Remove the pie from the oven and place it on a wire rack. Allow it to cool completely for at least 2 hours before slicing.
- Serve the pecan pie at room temperature or chilled with whipped cream or vanilla ice cream.
Notes
- Use pecan halves for a decorative topping or chopped pecans for a crunchy texture throughout the filling.
- Do not slice the pie while it is hot, as the filling needs time to set.
- Store leftover pecan pie covered in the refrigerator.