Pecan Pie

a slice of Pecan Pie topped with whipped cream and a pecan on a plate

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5 from 1 vote

This pecan pie features a rich and gooey pecan filling inside a buttery and flaky pastry crust.

Prep Time10

Cook Time1

Total Time11

Course: Dessert

Cuisine: American

Keyword: Pecan Pie Recipe

Servings:

Calories: 547kcal

Ingredients

1 pre-made pie crust
4 tablespoons unsalted butter
1 cup granulated sugar
¾ cup light Karo syrup
2 teaspoons vanilla extract
¼ teaspoon maple extract
½ teaspoon kosher salt
2 tablespoons all-purpose flour
4 eggs room temperature
2 cups pecans chopped

Instructions

Preheat oven to 350°F. Lightly spray a 9-inch deep-dish pie plate with baker’s spray and unroll 1 pre-made pie crust. Fit the crust to the bottom and sides of your pie dish and crimp the edges of your crust. Set aside.
In a small saucepan, melt the butter, sugar, and Karo syrup on medium-low heat for 1 to 2 minutes or until completely smooth. Turn off the heat.
Add the vanilla extract, maple extract, salt and all-purpose flour to the sugar mixture and mix well, making sure no flour lumps remain.
In a large mixing bowl, whisk your eggs so that they are light and fluffy. While constantly whisking, slowly drizzle the sugar mixture into the eggs. Make sure that you do not pour all the warm sugar mixture into the eggs at once because you will risk scrambling your eggs, and that will not make a smooth filling for your pecan pie.
Add your chopped pecan to your filling mixture and stir to incorporate.
Gently pour your pecan filling mixture into your prepared pie plate. You will notice that your pecan pieces will rise to the top. Don’t worry that is what is supposed to happen.
Bake your pie for 1 hour. Check your pie at 30 minutes, and if the crust seems to be browning too much, you can loosely tent your pecan pie with aluminum foil for the remainder of the bake time. Your pie will be done when it has puffed up slightly, and the center is just ever so slightly jiggly. It will firm up as it cools.
Remove pie from the oven and allow it to cool completely on the counter to room temperature before slicing and serving.

Notes

Make sure that you do not pour all the warm sugar mixture into the eggs at once because you will risk scrambling your eggs, and that will not make a smooth filling for your pecan pie.
I prefer to chop my pecan for the filling of this pie because it distributes the pecans much better, and when you are eating, you don’t get big chunks of nuts in your bite. I also like to use some whole pecans to make a pretty design on the top of my pie for presentation on special occasions. Feel free to skip the whole ones on top if you wish. All the chopped pecan will naturally rise to the top as it bakes, and you will still have a beautiful pie.
I highly suggest allowing your pecan pie to chill for an hour or two in the refrigerator before slicing if you want as clean of a cut as possible for this pie. You will notice that the filling doesn’t always allow for a “pretty” slice of pie if the pie is too warm when trying to slice it.

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