The Best Pecan Pie Recipe
Making the pie dough, rolling it out, placing it in the pie tin, trimming the corners, and finally placing it in the freezer is all it takes to prepare this recipe. Freezing the crust before adding it to the pie helps prevent it from sliding around while it bakes. There is no requirement for pre-baking the pie crust prior to the addition of the filling.
8 Servings
Ingredients
- 3 large eggs slightly beaten
- 4 tbsp unsalted butter melted
- 1 unbaked 9-inch pie crust frozen for at least 30 minutes
- 2 c. 210 grams pecans, coarsely chopped (save a few whole pecan halves to make a decoration on the surface of the pie, if desired)
- 1 c. light corn syrup
- 1/2 c. brown sugar
- 1 tbsp molasses unsulphured
- 2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Prepare the oven. In the center, position the oven rack and preheat the oven to 350 degrees F.
- Place the eggs in a medium bowl. Add the brown sugar along with the corn syrup, molasses, melted butter, vanilla, and salt. Mix well until smooth. You can do this by hand using a wooden spoon, there is no need for a mixer.
- Over the bottom of a frozen pie shell, spread the chopped pecans. On top, pour the filling. If desired, you can decorate the surface with leftover whole pecan halves.
- Place the filled pie shell in the preheated oven and bake for about 30 minutes. Loosely tent the pie with aluminum foil after 30 minutes of baking and continue baking for additional 35 to 45 minutes until the filling is set and the center is still a little wiggly.
- Once the pie is finished baking, remove it from the oven and allow it to cool fully.
Notes
Feel free to use honey or maple syrup instead of molasses. Or just omit them altogether.
For this recipe, you can use dark corn syrup in place of light.
Make homemade corn syrup using maple syrup, honey, agave, or golden syrup.
To maintain a thicker texture, you may add a few tbsp of flour to the filling.
How To Make it Gluten free
For a gluten-free alternative, use gluten-free pie crust such as Pillsbury™ Refrigerated Gluten Free Pie Crust and Pastry Crust.
If you are extremely sensitive to gluten, use only pure vanilla extract or the ones tested and labeled as gluten-free.