A rich, gooey pecan pie with a buttery filling and plenty of toasted pecans.
Prep 15 min • Bake 50–55 min • Serves 8
Recommended for this recipe
Holds all the gooey filling without spilling over in the oven.
Set the pie on it to catch drips and help the bottom crust bake evenly.
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Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- ¾ cup brown sugar
- 3 large eggs
- 4 tbsp melted butter
- 1 tsp vanilla
- ¼ tsp salt
- 1½ cups pecan halves
Instructions
- Heat oven to 350°F.
- Whisk corn syrup, brown sugar, eggs, butter, vanilla, and salt.
- Arrange pecans in the pie crust and pour filling over them.
- Bake 50–55 minutes until the edges are set and the center has a slight jiggle.
- Cool completely before slicing.
Tips for the best results
Use fresh ingredients, taste as you go, and adjust seasoning to your preference. For holiday cooking, prepare what you can ahead of time so Thanksgiving day stays simple.
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Cuts and lifts clean slices of sticky pecan pie.
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