Description
My Homemade Pecan Pie is a perfectly balanced, gooey pecan pie with rich flavor and beautiful presentation.
Ingredients
- 1 unbaked 9-inch pie crust, chilled
- 2 1/4 cups pecans, roughly chopped (reserve some halves)
- 4 large eggs, room temperature
- 3/4 cup light corn syrup
- 3/4 cup packed brown sugar
- 3 tablespoons unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 375°F. Position rack in lower third of oven.
- Distribute chopped pecans evenly in chilled pie crust.
- Whisk eggs until smooth. Add corn syrup, brown sugar, melted butter, vanilla, salt, and cream. Mix until well combined.
- Pour filling slowly over pecans. Arrange pecan halves on top if desired.
- Bake 15 minutes at 375°F, then reduce to 325°F and bake 35-40 minutes more.
- Pie is done when edges are set but center jiggles slightly.
- Cool completely on wire rack for at least 3 hours before serving.
Notes
- Use fresh pecans for best flavor
- Start with higher oven temperature for crispy bottom crust
- Pie will seem loose when hot but sets as it cools
- Can be made 1 day ahead and stored at room temperature
- Prep Time: 20 minutes
- Cook Time: 55 minutes