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Two photos of classic pecan pie with a slice served beside whipped cream.

Classic Pecan Pie

A classic Southern pecan pie with a gooey caramel filling, toasted pecans, and a flaky crust.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 8 Slices
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 1/2 cups pecan halves toasted
  • 3 large eggs
  • 3/4 cup dark brown sugar
  • 3/4 cup light corn syrup
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon bourbon optional

Equipment

  • 9-inch pie dish
  • Baking sheet
  • Whisk

Method
 

  1. Preheat the oven to 350°F and toast the pecans for 8 minutes.
  2. Whisk the eggs, sugar, corn syrup, butter, flour, vanilla, and salt.
  3. Add the pecans to the crust and pour in the filling.
  4. Bake 50 to 55 minutes until the center jiggles only slightly.
  5. Tip: Tent the crust with foil if it browns too fast.
  6. Cool at least 3 hours before slicing.

Notes

Pie can be made up to 2 days ahead.
Cool completely so the filling sets.