Pecan Pie
A buttery pie crust holds a filling of pecans suspended in a dark, syrupy custard made from brown sugar, corn syrup, eggs, and melted butter. The filling bakes into a glossy, caramel-like layer that is sticky and dense beneath a top crust of whole pecans. The brown sugar gives a molasses depth that white sugar cannot match, while the corn syrup provides the characteristic gooey texture. When the pie comes out of the oven, the center should still wobble slightly; it firms as it cools to room temperature. If the top browns too quickly, a loose tent of foil placed halfway through baking protects the nuts from burning. Slicing is cleanest after the pie has cooled completely, and a scoop of vanilla ice cream alongside each piece rounds out the richness.
Adjust Servings
Instructions
- 1
Preheat oven to 175C and fit pie crust into the pan.
- 2
Whisk eggs, brown sugar, corn syrup, melted butter, and vanilla.
- 3
Spread pecans in the crust and pour filling over them.
- 4
Bake 45-50 minutes until edges set and center is slightly wobbly.
- 5
Cool completely at room temperature to set the filling.
- 6
Slice and serve.
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