The Best Pecan Pie Recipe
My mom has been making the best pecan pie recipe for years! This buttery and rich pie is hands-down my favorite! Plan to make more than one because it will go in a flash!
- 1 cup light corn syrup
- 3 eggs beaten
- ½ cup packed brown sugar
- ¾ stick butter melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cup pecans coarsely chopped
- 1 9- inch pie crust unbaked
Preheat the oven to 350 degrees.
Prepare the piecrust.
Roll pie dough out into a circle 12-inches in diameter.
Carefully place the dough into a 9-inch pie plate.
Press the dough firmly to the pie plate with your fingers, making sure it is smooth.
Crimp edges for a decorative crust.
Place the prepared pie crust and pan into the refrigerator while you are preparing the rest.
Combine the first 7 ingredients into a large mixing bowl.
Whisk to combine well, but do not whip.
Pour into piecrust and bake at 350 degrees for 35-45 minutes or until middle is set.
When crust gets to desired color (usually after about 20 minutes), cover edges with foil or pie shields until pie is done. 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.
Slice and serve slightly warm or at room temperature.
Cover and store leftover pie at room temperature for up to 2 days or in the refrigerator for up to 5 days.