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–+ servings

Pecan Pie Recipe

Emily Parker
Square image of finished pecan pie with glossy filling, toasted pecans, and buttery crust.
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A classic pecan pie with a buttery crust, toasted pecans, and a softly set center. Makes 8 slices.
Estimated Recipe CostEstimated US$17.20 for the whole pie / about US$2.15 per slice.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Instructions Nutrition Notes

Ingredients
  

Pecan pie
  • 1 9-inch deep-dish pie crust unbaked
  • 3 large eggs
  • 1 cup light corn syrup
  • 0.5 cup packed light brown sugar
  • 4 tbsp unsalted butter melted and cooled
  • 1.5 tsp vanilla extract
  • 0.25 tsp fine salt
  • 2 cups pecan halves

Instructions
 

Bake and cool the pie
  1. Heat oven to 350°F (175°C). Set the unbaked crust on a rimmed sheet pan.
  2. Whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. Fold in pecans and pour into the crust.
  3. Bake 50–60 minutes, shielding the crust edge if it browns early. The center should reach about 200°F (93°C) and jiggle slightly as one set piece, not ripple. Cool at room temperature for at least 3 hours before slicing.

Nutrition

Serving: 1sliceCalories: 520kcal

Notes

The pie continues to set as it cools. Refrigerate leftovers within 2 hours, cover, and use within 3–4 days. Cost and nutrition are estimates.

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