A classic Southern-style pecan pie with a rich, gooey filling made from corn syrup, brown sugar, and plenty of pecans in a flaky butter crust. Perfect for holidays and special occasions.
american
Nutrition
High in calories and sugar with moderate protein from eggs and nuts, providing significant saturated fat and carbohydrates with minimal fiber.
| Calories | 460 kcal |
| Energy | 1926 kJ |
| Protein | 5 g |
| Total Fat | 24 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 11 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 36 mg |
| Carbohydrate | 53 g |
| Sugars | 44 g |
| Dietary Fibre | 2 g |
| Sodium | 210 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingthanksgivingchristmasoven and roastingfamily friendly
My Favorite Pecan Pie Recipe
Sally's Baking (Sally)
8
servings
0
per serve
0
minutes
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Ingredients
Equipment
Rolling Pin
9-inch pie dish
Large mixing bowl
Whisk
Wire cooling rack
Pastry brush
Pie crust shield
Instructions
1
The crust
Prepare my pie crust through step 5.
Prepare my pie crust through step 5.
2
After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
3
Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9-inch pie dish. Tuck it in with your fingers, making sure it's smooth. For a beautiful edge, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
4
The filling
Very roughly chop the pecans—some whole, some coarsely chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
Very roughly chop the pecans—some whole, some coarsely chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
5
Bake the pie for 50–55 minutes or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
6
Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
7
Cover and store leftovers at room temperature for 1–2 days or in the refrigerator for 4–5 days.
My Favorite Pecan Pie Recipe
Sally's Baking (Sally)
8
servings
0
per serve
0
minutes
A classic Southern-style pecan pie with a rich, gooey filling made from corn syrup, brown sugar, and plenty of pecans in a flaky butter crust. Perfect for holidays and special occasions.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Rolling Pin
9-inch pie dish
Large mixing bowl
Whisk
Wire cooling rack
Pastry brush
Pie crust shield
Instructions
1
The crust
Prepare my pie crust through step 5.
Prepare my pie crust through step 5.
2
After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C).
3
Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Start from the center and work your way out in all directions, rotating the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough in a 9-inch pie dish. Tuck it in with your fingers, making sure it's smooth. For a beautiful edge, fold the overhanging dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush the edges with egg wash. (To help guarantee a beautiful edge, I always chill the shaped dough in the pie dish for 10 minutes in the refrigerator or freezer before filling.)
4
The filling
Very roughly chop the pecans—some whole, some coarsely chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
Very roughly chop the pecans—some whole, some coarsely chopped is fine. Spread pecans evenly inside pie crust. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
5
Bake the pie for 50–55 minutes or until the top is lightly browned. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
6
Slice and serve pie warm or at room temperature. Top with whipped cream or ice cream.
7
Cover and store leftovers at room temperature for 1–2 days or in the refrigerator for 4–5 days.
dessertbakingthanksgivingchristmasoven and roastingfamily friendly
Nutrition
High in calories and sugar with moderate protein from eggs and nuts, providing significant saturated fat and carbohydrates with minimal fiber.
| Calories | 460 kcal |
| Energy | 1926 kJ |
| Protein | 5 g |
| Total Fat | 24 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 11 g |
| Monounsaturated Fat | 7 g |
| Cholesterol | 36 mg |
| Carbohydrate | 53 g |
| Sugars | 44 g |
| Dietary Fibre | 2 g |
| Sodium | 210 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
