Classic Pecan Pie
📜 Collection: GailCollection | ✍️ Attribution: Unknown | 📂 Category: Desserts A timeless, classic pecan pie featuring a sweet and gooey corn syrup custard loaded with pecans, all baked in a flaky pie crust. This quintessential holiday favorite sets into a rich and indulgent dessert.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 45-55 mins | 2 hours | One 9-inch pie |
🔪 Key Equipment
- Medium bowl
- Whisk
- 9-inch pie shell
- Wire cooling rack
- Oven
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Unbaked Pie Shell | 9-inch |
| 3 | Eggs | Lightly beaten |
| 1/2 Cup | Sugar | Granulated |
| 1 Cup | Karo White Corn Syrup | Liquid |
| 1/2 Teaspoon | Salt | Fine |
| 1 Teaspoon | Vanilla Extract | Pure |
| 1 Cup | Pecans | Halves or chopped |
Instructions
Step 1: Prepare the Custard
- Preheat oven to 325°F.
- In a medium bowl, lightly beat the 3 eggs. Add the 1/2 cup sugar and beat well until combined.
Step 2: Combine and Assemble
- Stir in the 1 cup Karo White corn syrup, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until the mixture is smooth.
- Spread the 1 cup pecans evenly over the bottom of the unbaked 9-inch pie shell.
- Carefully pour the egg mixture over the pecans in the pie shell.
Step 3: Bake and Cool
- Bake for 45-55 minutes, or until the pie is set, golden brown, and a knife inserted near the center comes out clean with a slight jiggle.
- Let cool completely on a wire rack for at least 2 hours until the filling firms up before serving.
💡 Make-Ahead & Storage: Store the baked pie covered in the refrigerator for up to 3 days, or freeze for longer storage.
Original Recipe Scan
