Pecan pie is always a favorite dessert to serve during the holiday season. When you want a classic, tried-and-true recipe, look no further. This one has been passed down for years. You can use a favorite homemade pie crust recipe or simply buy a 9-inch unbaked pastry shell from the grocery store. This pie is sweet, flavorful and packed with pecans. We recommend serving it with a dollop of fresh whipped cream or homemade vanilla ice cream.
Things You'll Need
9-inch unbaked pastry shell or pie crust
3 large eggs, at room temperature
1 ½ cups pecans, chopped
1 cup dark corn syrup
1/3 cup granulated sugar
1/4 cup light brown sugar, packed
2 Tbsp. unsalted butter, melted
1/2 tsp. salt
1/4 cup light brown sugar, packed (for the topping)
2 Tbsp. unsalted butter (for the topping)
1 ½ cups pecan halves (for the topping)
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1. Make the pecan pie base
Preheat oven to 350°F. Place your unbaked pie crust in a 9-inch pie plate; set aside. In a large bowl combine the eggs, pecans, corn syrup, both sugars, butter, and salt. Pour the mixture into the pie crust and set aside.
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2. Make the pecan pie topping
To make the topping, melt the butter in a small saucepan over medium heat. Stir in the light brown sugar, then add the pecan halves and stir well to coat. Spoon pecan halves on top of the pie and carefully place the pie in the oven to bake for 75 minutes, or until a knife inserted in the center comes out clean.
3. Let cool
Cool completely on a wire rack before slicing. Enjoy!
