Pecan pie is a classic Southern holiday dessert that is sweet, savory, and perfect for your Thanksgiving table! After just one bite, you'll be completely hooked! Plus, as an added bonus, you can easily prepare this pie ahead of time and store it for later!
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Instructions
To get started, preheat your oven to 350°F (175°C).
Roll out your pie crust and place it into a 9-inch pie pan. Set aside.
In a saucepan over medium heat, add your brown sugar, corn syrup, butter, water, and cornstarch. Stir to combine.
Bring the mixture to a full rolling boil and then remove it from the heat.
In a large mixing bowl, add your 3 eggs and beat them until they become frothy.
Slowly and gradually beat the syrup mixture into the eggs. Then, stir in the salt, vanilla, and chopped pecans. Pour into the pie crust.
Bake at 350°F (175°C) in the preheated oven for 40 minutes, or until the filling has set (it will still be a little jiggly, like jello).
Remove from the oven and allow the pie to cool completely before slicing and serving.
Notes
My butter pie crust recipe makes 2 crusts, so you will only need to use half of the recipe.
Alternatively, you can make this pie even simpler by using a store-bought crust.
If your crust is browning too quickly but the pie is not done baking yet, you can loosely cover it with foil and then continue baking.
To store: Keep your pecan pie loosely covered and in the fridge for up to 3 days.
To freeze: Once completely cooled, wrap your pecan pie in plastic wrap followed by aluminum foil. Store in the freezer for up to 2 months. Check out my guide to freezing pecan pie for more tips and information!