Pecan Pie

Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine Southern
Servings 8 people


  • 1 Pie Crust raw, unbaked
  • 2-1/2 cup Pecan Halves
  • 3 ea Eggs, large
  • 1 cup Corn Syrup, Dark
  • 1/2 cup Brown Sugar, Dark
  • 1-1/2 tsp Vanilla Extract
  • 1/4 cup Butter melted, but not hot
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon, Ground


Toast the Pecans

  • Heat the oven to 325F.
  • Spread the pecans in a single layer on a baking sheet.
  • Bake in the oven for 10 minutes to toast them.
  • Remove from sheet to cool.

Prepare the Crust

  • Place the crust into a 9-1/2 in pie pan. (You can use a commercially available frozen or refrigerated pie crust, or use your favorite recipe.)
  • Brush the edges with egg wash if you like them extra brown. Set aside.

Prepare the Filling

  • Divide the pecans into two piles. Roughly chop one pile and leave the other pile whole.
  • Beat the eggs until smooth. Then add each of the other ingredients, mixing them in one by one. Add the pecans last.

Bake the Pie

  • Preheat the oven to 350F.
  • To prevent a soggy bottom, blind bake the crust for 10 minutes (using pie weights) then let it cool a bit before you fill it. (If you don't want to blind bake, you can also help keep the bottom crisp by placing the filled pie onto a preheated cookie sheet in the oven.)
  • Pour the filling into the prepared crust.
  • Bake for 50 minutes. If the crust starts to look too brown, you can put a tent of aluminum foil over it.
  • Set aside to cool. The pie will thicken as it cools.