The Best Pecan Pie in the World
Indulge in the decadence of "The Best Pecan Pie in the World," a timeless Southern dessert that balances rich, caramelized flavors with the satisfying crunch of perfectly toasted pecan halves. This recipe features a buttery, flaky homemade or store-bought 9-inch pie crust filled with a luscious blend of light corn syrup, granulated and brown sugars, and silky unsalted butter. With just 15 minutes of prep time, the filling comes together effortlessly in a saucepan before being whisked with vanilla extract and eggs for a smooth, velvety texture. Topped with a stunning layer of pecan halves baked to golden perfection, this pie pairs beautifully with whipped cream or a scoop of vanilla ice cream. Whether for a special holiday celebration or a cozy family gathering, this classic dessert will leave everyone coming back for more.
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Recipe Information
Ingredients
- 1 piece unbaked 9-inch pie crust
- 1 cup light corn syrup
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.25 teaspoon salt
- 2 cups pecan halves
Instructions
Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie dish and set it aside.
In a medium-sized saucepan, heat the light corn syrup, granulated sugar, brown sugar, and unsalted butter over medium heat, stirring constantly until the sugars melt and the mixture is smooth (about 2-3 minutes).
Remove the saucepan from the heat and allow the mixture to cool slightly for 5 minutes.
In a large bowl, whisk the eggs until they are well beaten. Gradually add the slightly cooled sugar mixture to the eggs while whisking constantly to prevent scrambling.
Stir in the vanilla extract and salt until well combined.
Spread 1 cup of the pecan halves over the bottom of the prepared pie crust. Pour the filling mixture over the pecans, ensuring they are evenly coated.
Arrange the remaining 1 cup of pecan halves decoratively on top of the filling.
Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. If the crust or pecans begin to brown too much, cover the edges loosely with foil during baking.
Remove the pie from the oven and let it cool completely on a wire rack to allow the filling to set fully (at least 2 hours).
Slice and serve with whipped cream or vanilla ice cream, if desired. Enjoy!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 39.9 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
