Pecan Pie

  • Prep:
  • Total Time:
  • Servings: 8
Pecan Pie

Source: Everyday Food, November 2006


  • 1/2 recipe (1 disk) Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
  • 4 large eggs
  • 1 cup light corn syrup
  • 1/3 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups pecan halves
  • Lightly sweetened whipped cream, for serving (optional)


  1. Preheat oven to 375 degrees. with rack set in lowest position.

  2. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.

  3. Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.

  4. Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.


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