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Pecan Pie
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Pecan Pie the Dessert

Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes

Ingredients

  • 1 unbaked 9-inch pie crust – Homemade or store-bought. No judgment.
  • 1 cup pecan halves – Toasted = extra flavor but optional.
  • 3 large eggs – Room temp is ideal but don’t overthink it.
  • 1 cup light corn syrup – Yes it’s classic. Yes, it works.
  • ¾ cup brown sugar – For that deep caramel vibe.
  • 2 tbsp melted butter – Real butter. Always.
  • 1 tsp vanilla extract – Makes everything better.
  • ¼ tsp salt – Sweet needs balance FYI.
  • Optional but encouraged:
  • ½ tsp cinnamon – Warm and cozy energy
  • ¼ tsp nutmeg – Use lightly; it’s powerful

Instructions

  • Preheat the oven
  • Set your oven to 175°C / 350°F. Baking without preheating is like showing up late—don’t do it.
  • Prep the pie crust
  • Place your crust into a pie dish and crimp the edges if you’re feeling fancy. If not, vibes are enough.
  • Arrange the pecans
  • Spread the pecans evenly across the bottom of the crust. This feels wrong now, but trust the process.
  • Whisk the filling
  • In a bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth. No lumps, no drama.
  • Pour and admire
  • Slowly pour the filling over the pecans. Watch them float around—it’s oddly satisfying.
  • Bake until set
  • Bake for 50–60 minutes, until the center is mostly set but still slightly jiggly. If it’s soup, it’s not ready.
  • Cool (yes, really)
  • Let the pie cool for at least 2 hours. Cutting early = pecan pie lava. Be patient.