The Worlds' Best Pecan Pie Recipe

The best easy homemade pecan pie recipe - This traditional Southern recipe is homemade from scratch except for the crust which is premade and packaged. Classic simple recipe for Thanksgiving dinner like Grandma used to make. Original gooey no fail instructions.

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There is nothing like a pecan pie with its crunchy nuts, gooey sweet filling, and flaky crust. This is the world's best pecan pie recipe because it comes out perfectly every time!

I love pecan pie. I'm a real pecan pie aficionado, and I've never eaten one as tasty as this.

Many Novembers ago, I gained about fifteen pounds perfecting my very own pecan pie recipe. My gain is your gain because I'm going to share it with you, in the spirit of the coming holidays.

In the recipe below, I state that you should press the pre-made crust into the pie pan and proof. This means to stick it all over with a fork. Don't do it so much that you make the crust into Swiss cheese, just enough that any air bubbles that form underneath will be able to escape without causing a big lump in your cooked crust.

Proofing is an important step any time you pre-bake a pie crust because the crust gets crispy in the pre-baking stage, and you don't want the crispy crust to be raised up with a big air bubble underneath. Don't skip it.

Also, this recipe works equally well in a deep dish pie plate or a normal shallow one. I've tried both, and I prefer the deep dish because there's more gooey filling in each bite, but that's just my personal preference. If you use a shallower plate, you may need to adjust your cooking time. A shallow pie will cook more quickly and may burn if you're not careful.

Finally, keep an eye on the pecans and crust of your pie during baking. If you notice that they are starting to move past golden into deep brown, cover your pie with aluminum foil. Nobody likes burnt pecans or burnt crust on the edge of a pie.

If the crust is the only issue, use a ring of aluminum foil so that the pecans continue to brown while the crust is protected. Better yet, invest in a couple of pie shields before the holidays so that you'll be prepared for that and don't end up trying to make an aluminum foil ring while your pie crust is turning black.

The Worlds' Best Pecan Pie Recipe

There is nothing like a pecan pie with its crunchy nuts, gooey sweet filling, and flaky crust. This is the world's best pecan pie recipe because it comes out perfectly every time!

5 from 1 vote

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Prep Time 15 mins

Cook Time 1 hr 20 mins

Total Time 1 hr 35 mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 420 kcal

Equipment

• Pie plate

Ingredients

  

1x2x3x

• 1 packaged pie crust
• 3 eggs beaten
• ¾ cup light corn syrup + 2 tablespoons
• ¾ cup light brown sugar
• 3 tablespoons butter melted
• 1 pinch salt
• 2 cups pecans quartered (I chop them with my Food Chopper into nice big pieces OR mash them a bit in the bag. I don't spend the time to quarter each nut.)

Instructions

 

• Preheat oven to 350.
• Press the pie crust into the pie plate and proof. Bake 8 to 10 minutes, until the crust is just barely golden.
• Meanwhile, in a 2 quart bowl, mix together eggs, corn syrup, brown sugar, butter, and pecans.
• When crust comes out of the oven, pour syrup and pecan mixture into it.
• Bake pie in preheated oven about 1 hour, or until firm. Let cool at least 1 hour before serving (if you don't, it will be very runny when you try to cut it).

Notes

Don't try to lighten this recipe by using Splenda. It doesn't work. Trust me; I know. It won't set up, and you'll end up with a gooey liquid mess instead of a nice firm pecan pie.

Nutrition

Calories: 420kcal | Carbohydrates: 39g | Protein: 6g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 173mg | Potassium: 145mg | Fiber: 3g | Sugar: 26g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

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