Ingredients

The following ingredients have 7 Servings
  • 1 unbaked single 9-inch pie crust, homemade or store-bought
  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 cup golden corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups pecan halves

Instruction

  • Preheat oven to 350 F.
  • If using homemade pie dough, roll out the chilled pie crust dough into a 12-inch circle on a lightly floured surface using a lightly floured rolling pin. Fit the dough into a 9-inch pie dish. Trim the dough to a 1-inch overhang and fold it over to form a rim. Using your fingers, pinch the rim to create a crimped edge or use a fork and press down on the rim to form an edge.
  • Lightly prick the bottom of the assembled pie dough (homemade or store-bought) all over with a fork. This helps to release air during baking. Transfer the pie plate into the refrigerator to chill.
  • In a large mixing bowl, whisk together melted butter and brown sugar until smooth. Whisk in eggs, corn syrup, vanilla, cinnamon, and salt until combined. Mix in the pecans and carefully pour the pie filling into the chilled pie crust.
  • Bake the pecan pie for 20 minutes, then cover it loosely with aluminum foil to prevent the crust from browning too much. Place the pie back into the oven and continue to bake for another 30-40 minutes until the top of the pie is golden and the filling has set. It will slightly jiggle when you gently shake the pie dish. Note that the center of the pie will also peak out but it will settle as it cools.
  • Allow the pie to cool completely for several hours before slicing and serving. You could also serve it warm but note that won't hold its shape as easily when slicing.