This homemade Pecan Pie recipe is a true delight, especially with that extra love of making your own pie crust! Nothing beats the rich, sweet filling paired with a perfectly flaky, homemade crust. It’s a classic dessert that’s perfect for holidays, special occasions, or whenever you want to indulge in a bit of Southern sweetness. Here’s a step-by-step guide to making your own Pecan Pie, including a little bit of love for the pie crust and some tips to make it extra special.
Homemade Pecan Pie – The Ultimate Southern Comfort Dessert
There’s something about a homemade pecan pie that simply can’t be beat. The golden, caramelized filling with its crunchy, nutty topping, all nestled in a buttery, flaky homemade pie crust. It’s a dessert that embodies tradition, warmth, and the rich flavors of the South. If you’ve been looking for the perfect recipe, look no further! This one uses Karo® Corn Syrup for the rich filling and a homemade crust to make sure every bite is as fresh and flavorful as can be.
Ingredients
For the Pecan Pie Filling:
- 1 cup Karo® Light or Dark Corn Syrup (Light gives it a lighter, more delicate flavor, while Dark brings a deeper, richer taste)
- 3 large eggs
- 1 cup granulated sugar (for that perfect balance of sweetness)
- 2 tablespoons butter, melted (this will add richness and a lovely smooth texture)
- 1 teaspoon pure vanilla extract (for that comforting, aromatic note)
- 1–1/2 cups (6 ounces) coarsely chopped pecans (the star of the show, adding that wonderful crunch and flavor)
For the Pie Crust (if you’re making it from scratch):
- 1 batch of homemade pie crust (your favorite recipe – or, if you’re short on time, you can use a frozen deep-dish pie crust)
Directions
1. Prepare the Pie Crust
First, make your pie crust if you’re opting for homemade. If you already have one ready, you’re a step ahead!
Here’s a simple pie crust recipe you can use:
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
Mix the flour and salt together, then cut in the cold butter using a pastry cutter or two forks until it resembles coarse crumbs. Gradually add in ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes before rolling it out. Roll the dough out on a lightly floured surface and fit it into a 9-inch pie dish. Chill the crust for another 10-15 minutes before filling it with the pecan mixture.
2. Preheat the Oven
While the crust chills, preheat your oven to 350°F. This ensures the pie will bake evenly and turn out golden brown.
3. Make the Pecan Pie Filling
In a medium bowl, combine the Karo® Light Corn Syrup, eggs, granulated sugar, melted butter, and vanilla extract.
- Tip: Use a spoon or rubber spatula to gently stir the ingredients together. There’s no need for an electric mixer; just ensure everything is well incorporated and the sugar is fully dissolved.
Once the mixture is smooth and the ingredients are fully blended, stir in the coarsely chopped pecans. The pecans should be evenly distributed throughout the filling, adding that delicious crunch in every bite.
4. Pour the Filling Into the Crust
Now, pour the pecan mixture into your prepared pie crust. Be sure the crust is evenly filled, and gently tap the pie dish on the counter to settle the filling.
5. Bake the Pecan Pie
Place the pie on the center rack of the preheated oven and bake it for 60 to 70 minutes. The pie is done when the filling is set and slightly puffed up, with a golden, glossy top. It should still have a slight jiggle in the center, but it shouldn’t be liquid.
- Tip: If the edges of the crust start to brown too quickly, cover the outer edges with foil or a pie shield to prevent burning. This will allow the rest of the pie to bake evenly without overbaking the crust.
6. Cool and Serve
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. Cooling is essential because the filling continues to set as it cools, and you don’t want it to spill out when you slice it.
After cooling, slice it up and serve! This pie is perfect on its own, but you can add a scoop of vanilla ice cream or a dollop of whipped cream for a special touch.
Tips for Perfect Pecan Pie
- Choosing your corn syrup: Whether you use Light or Dark Karo® Corn Syrup depends on your flavor preference. Light corn syrup gives the pie a lighter, more neutral sweetness, while Dark corn syrup gives a deeper, richer, and more caramel-like flavor.
- Pecan prep: Make sure the pecans are chopped coarsely. If they’re too small, they can get mushy during baking. Larger chunks give the pie that signature crunchy texture.
- Avoid overbaking: Overbaking will cause the filling to crack and can lead to a dry pie. Keep an eye on it toward the end of the baking time, and use a toothpick or knife inserted into the center to check for doneness.
- Let it cool: Don’t rush the cooling process! The filling needs to set, and the flavors will develop even more as it cools.
Why This Pecan Pie Is a Family Favorite
This homemade pecan pie is a family classic for a reason. Whether it’s Thanksgiving, Christmas, or just a cozy weekend dessert, it brings joy to every occasion. The balance between the sweetness of the syrup and the rich, nutty pecans creates a perfect harmony in every bite. Plus, the homemade pie crust adds a buttery, flaky layer that takes the pie to the next level.
This pie is one of those desserts that’s perfect for sharing – everyone loves a slice, and it’s a surefire crowd-pleaser. The beauty of this pecan pie is that it’s simple, classic, and absolutely delicious.