Pecan Pie
A gooey, sweet filling of corn syrup and toasted pecans in a flaky crust. A rich Southern dessert staple at holiday tables.
Ingredients
8 servings
Instructions
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Heat oven to 350°F (175°C). Fit the dough into a 9-inch pie plate and crimp the edge.
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Whisk corn syrup, sugar, eggs, butter, and vanilla until smooth.
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Stir in pecans and pour into the crust.
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Bake 50 minutes until the center is set but still slightly jiggly.
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Cool completely before slicing; the filling firms as it cools.
Nutrition
Per serving, estimated.
- Calories
- 480 kcal
- Protein
- 5g
- Carbs
- 66g
- Fat
- 24g
- Fiber
- 2g
Tips
- Toast the pecans first for deeper flavor.
- The pie is done when the center barely wobbles; it sets as it cools.
- Cover the edge with foil if it browns too fast.
Variations
- Add 2 tablespoons bourbon to the filling.
- Stir in 1/2 cup chocolate chips.
- Use maple syrup in place of some corn syrup.
Frequently Asked Questions
The filling should be set at the edges and only slightly jiggly in the center.
Yes, it makes a deeper, more robust flavor; light is milder and more traditional.
Room temperature or warm, often with whipped cream or vanilla ice cream.
