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Classic Pecan Pie
Melissa Hart

Classic Pecan Pie

Pecan pie should have toasted nuts across the top and a soft set underneath, not a layer of sugary liquid. Toast the pecans before filling and cool the pie completely. Warm slices are delicious, but they slump all over the plate.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch All-Purpose Flaky Pie Crust
  • 2 cups pecan halves
  • 3 large eggs
  • 1 cup light corn syrup
  • 3/4 cup packed light brown sugar
  • 4 tbsp unsalted butter melted
  • 1 tbsp bourbon
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt

Method
 

  1. Heat the oven to 350°F, spread the pecans on a sheet pan, and toast them for 7 minutes until fragrant.
  2. Arrange the warm pecans in the unbaked crust.
  3. Whisk the eggs, corn syrup, brown sugar, melted butter, bourbon, vanilla and salt until smooth.
  4. Pour the filling slowly over the pecans and set the pie on a rimmed sheet pan.
  5. Bake for 45 to 50 minutes until the edges are set and the center moves as one soft wobble.
  6. Cool for at least 4 hours before slicing.