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Classic Pecan Pie

A close-up of a slice of gooey caramel pecan pie, showcasing the flaky crust and rich filling topped with whole pecans.
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A rich, gooey pecan pie with a flaky crust, perfect for holidays and special occasions.

Ingredients

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  • 1 unbaked 9-inch pie crust
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup light corn syrup
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Place the unbaked pie crust on a baking sheet.
  3. In a medium bowl, whisk together the eggs, granulated sugar, corn syrup, melted butter, vanilla extract, and salt until well combined.
  4. Stir in the pecan halves.
  5. Pour the filling evenly into the unbaked pie crust.
  6. Bake for 50-60 minutes, or until the center is set and the crust is golden brown. A knife inserted near the center should come out clean.
  7. Let the pie cool completely on a wire rack before slicing and serving.

Notes

  • For a perfectly set filling, avoid overbaking. The center should be slightly jiggly when you remove it from the oven; it will continue to set as it cools.
  • To toast the pecans for extra flavor, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes before adding them to the filling.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

Nutrition

Find it online: https://kingscook.com/pecan-pie-gooey-caramel-dream/