Pecan Pie Recipe

This Pecan Pie recipe is a delicious classic pie made with a custard base and topped with toasted pecans. Its rich, nutty flavor and buttery crust make it a favorite for holidays and special occasions.

Course Dessert

Cuisine American

Keyword pecan pie martini, pecan pie recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 919kcal

Author Tanya

Ingredients

9 inch pie crust homemade or store bought
1 cup chopped pecans
3 large eggs
1 cup packed dark brown sugar
½ cup maple syrup I used golden maple syup
⅓ cup unsalted butter melted and slightly cooled
2 teaspoons vanilla extract
½ teaspoon salt
1 Tablespoon all-purpose flour

Instructions

Preheat your oven to 325°F (165°C).
Roll out the pie crust and gently press it into a 9-inch pie pan. Trim any excess dough and crimp the edges. Place the pie pan on a baking sheet.
Evenly distribute the chopped pecans across the bottom of the prepared pie crust.
In a large bowl, whisk the eggs until they are light and fluffy.
Add the brown sugar, maple syrup, melted butter, vanilla extract, and salt to the whisked eggs. Stir until well combined.
Sift the flour into the wet ingredients and stir until just incorporated.
Pour the filling mixture over the pecans in the pie crust. The pecans will rise to the top during baking. Bake in the preheated oven for 40-45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature of the pie should reach 200°F (93°C).
Remove the pie from the oven and let it cool completely on a wire rack, preferably overnight. This will allow the filling to set properly.
Once cooled, slice the pecan pie and enjoy.

Notes

The filling will puff up and then deflate, and should still be slightly jiggly in the center when done.
The internal temperature of the pie should reach 200°F (93°C).
Chill before serving: Refrigerate the pie thoroughly for easier slicing.

Nutrition