Pecan Pie

Pecan pie is easy to make and perfect for Fall and holidays. The flaky, buttery homemade pie crust and a heaping scoop of vanilla ice cream for serving are non-negotiable!

5 from 4 votes

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Prep Time: 5

Cook Time: 50

Total Time: 55

Servings: 9" pie

Equipment

9" deep-dish pie pan

Ingredients

½ recipe Homemade Pie Crust
3 large eggs
½ cup light or dark corn syrup
¾ cup brown sugar, packed
¼ cup granulated sugar
¼ teaspoon salt
2 teaspoon vanilla extract
2 tablespoon bourbon, optional, but recommended
3 tablespoon unsalted butter, melted and cooled
2 cups chopped pecans

Instructions

On a lightly floured surface, roll the pie crust out into a 12" circle. Place it in a 9" pie pan leaving 1" of overhang. Fold the edges under itself and use your fingers to crimp the crust all the way around. Keep the crust in the fridge while you prepare the filling.
Preheat oven to 350°F.
In a medium bowl, whisk the eggs, corn syrup, brown sugar, granulated sugar, vanilla extract, salt, and bourbon, if using. Pour in the cooled melted butter and whisk until smooth.
Spread the chopped pecans evenly on the bottom of the rolled out pie crust. Pour the filling over the pecans.
Cover the top with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 25-30 minutes. A knife inserted into the center should come out clean when the pie is done.
Allow the pie to cool for 2-3 hours before serving. A bread knife with a serrated edge is best for slicing pecan pie.

Nutrition

Pecan Pie

Equipment

Ingredients ½1x2x3x

Instructions

Nutrition

Ingredients