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Pecan Pie Recipe
Ben Carraoli

Pecan Pie Recipe

I still remember the first time I baked this pecan pie—it filled my kitchen with the most amazing aroma! After that first bite, I was completely hooked on how rich and nutty every slice tasted. Making it quickly became one of my favorite traditions, especially during the holidays.
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Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust homemade or store-bought – A flaky crust works best to support the rich filling.
  • 2 and 1/2 cups pecan halves – Use fresh pecans for the best crunch and flavor.
  • 3 large eggs – These help the filling set properly and create a custard-like texture.
  • 1 cup dark corn syrup – Provides sweetness and gives the pie its signature gooey consistency.
  • 1/2 cup packed brown sugar – Adds deep caramel-like flavor.
  • 1/4 cup unsalted butter melted – Enhances richness and smooth texture.
  • 1 and 1/2 teaspoons pure vanilla extract – Boosts overall flavor.
  • 1/2 teaspoon salt – Balances the sweetness.
  • 1/2 teaspoon ground cinnamon – Adds warm spice optional but recommended.

Method
 

  1. Start by placing your pie crust into the pie dish and crimping the edges. I like to chill the crust before filling it because this helps keep it flaky and sturdy. Make sure it fits evenly in the pan so it bakes properly.
  2. In a large bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla, salt, and cinnamon until smooth. I always make sure the mixture is fully blended so the texture turns out silky and consistent.
  3. Spread the pecan halves evenly inside the crust, then pour the filling mixture over them. Bake in a preheated oven at 350°F (177°C) until the center is set but slightly jiggly. I usually bake it until the top looks golden brown and firm around the edges.
  4. Allow the pie to cool completely on a wire rack. This step is very important because it helps the filling set properly. Once cooled, slice and serve.

Notes

  • I always use fresh, high-quality pecans for better flavor.
  • Let the pie cool completely before slicing to avoid a runny center.
  • If the crust browns too quickly, I cover the edges with foil.
  • I prefer dark corn syrup for a richer taste.
  • Adding a little extra vanilla makes the flavor even more delicious.