I have another new pecan pie recipe to share with you all. Last year, I shared my friends Randy and Renee’s amazing recipe for Southern Boy Pecan pie– a wonderful, corn-syrup free pecan pie infused with bourbon, butter, and vanilla.
Today, I’m sharing with you a classic, traditional pecan pie made with corn syrup and very little effort. The flavors in this one are a bit different. Butter, cinnamon, brown sugar and toasted pecans.
I never made a pecan pie before last year and I have to say, it is becoming one of my very favorite desserts- in all forms.
Serve your pecan pie warm or at room temperature. Tip: As you can see, I cut into my pie while it was still warm. The warmer you serve it the ooey gooey-er it will be. If you let it sit overnight, it will be firmer and a little less messy, but there’s something about warm pecan pie right out of the oven with a scoop of ice cream.
- 1 unbaked 9 inch pie crust (I recommend Crisco’s single pie crust recipe)
- 2 and 1/2 cups coarsely chopped pecans (a very rough chop)
- 3 large eggs
- 1 cup dark corn syrup
- 1/2 cup packed brown sugar
- 1 and 1/2 teaspoons vanilla extract
- 1/4 cup unsalted butter, melted and cooled
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Roll out the pie crust onto a lightly floured surface and place the dough into a pie dish. Tuck it in with your fingers, making sure it is smooth.
- The filling: Spread pecans evenly inside pie crust. I try to set aside about a cup of whole pecans to spread around in a swirl on the top to make it prettier, but that is optional. Set aside. In a large bowl, whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl. Once completely combined, pour evenly over pecans.
- Bake the pie for 40-50 minutes, or until the top is lightly browned. You may need to place a pie crust shield or some foil on top of the pie to prevent the edges from browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
- Slice and serve pie warm or at room temperature. Top with ice cream.
- Make ahead tip/Freezing: Pecan pie is a fantastic dessert to make ahead of time. To make the pie in full 1 day in advance– after it cools, cover tightly and keep at room temperature. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.