Description
A rich and indulgent pecan pie with a golden caramel filling, nestled in a buttery, flaky crust.
Ingredients
Scale
- 1 9-inch pie crust (homemade or store-bought)
- 1 1/2 cups pecan halves
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim edges.
- Arrange pecans evenly over the crust.
- In a bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- Pour the filling over the pecans.
- Bake for 45-50 minutes, or until the center is set.
- Cool completely before slicing.
Notes
- Toast pecans for extra flavor before adding to the pie.
- Cover edges with foil if the crust browns too quickly.
- Store leftovers at room temperature for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: pecan pie, caramel pie, holiday dessert, southern pie