Pecan Pie
Classic Pecan Pie with a gooey brown sugar pecan filling. This delicious Pecan Pie is a Southern staple during the Holiday season.
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup dark corn syrup or light corn syrup
- 3 large eggs
- ¼ cup unsalted butter melted
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecans chopped or halved
- 1 pie dough * See Notes for Recipe
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat the oven to 400°F. Roll out the pie dough and place into a 9" pie dish. Trim off the excess and decorate the edges. Line with parchment paper and fill with pie weights, dry beans or rice.
- Place in the refrigerator to chill for 20 minutes. Chilling the dough is very important. This helps prevent the dough from melting/falling when placed in the hot oven.
- Place in oven and bake for 15 minutes. Remove the parchment and pie weights and bake for 6-8 more minutes, or until the dough no longer looks raw.
- Reduce the oven temperature to 375° F.
- In a medium bowl mix together the sugars, eggs, corn syrup and melted butter. Mix well.
- Add in the vanilla extract, salt and chopped pecans. Mix until fully combined. Pour into the warm, blind baked pie shell.
- Place the filled pie into the oven and bake for 40-45 minutes. Or until the middle has puffed up and looks set. The edges will need to be covered with a foil collar to prevent burning.
- Once the pie is done it needs to cool completely at room temperature before serving. This will take a few hours. Enjoy!
Notes
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