This Classic Pecan Pie is sensational! The perfect amount of sweet, the filling tastes almost caramelized, the top is crunchy and bursting with toasted pecan flavor.
- 6 tablespoons unsalted butter
- 1 cup packed dark brown sugar
- ½ teaspoon salt
- 3 large eggs
- ¾ cup light corn syrup
- 1 tablespoon vanilla extract
- 2 cups pecans, toasted and chopped course
- 1 partially baked deep-dish pie crust (Click here for instructions on how to pre-bake a piecrust, and here for my absolute favorite, no fail piecrust recipe!)
- After you partially bake the crust, reduce the oven temperature to 275°. The crust must still be warm or hot when you fill it, in order to ensure a crispy crust.
- In a medium, heat-proof bowl positioned over a simmering double boiler, melt the butter. Remove the bowl from the heat and stir in the sugar and salt until they are completely absorbed into the butter. Whisk in eggs, then the corn syrup and vanilla until smooth.
- Return the bowl to the double boiler and stir until a thermometer reads 130° or the mixture is shiny and hot to the touch.
- Remove from the heat and stir in pecans.
- Pour pecan mixture into the warm, partially baked crust. Bake until the filling looks set but yields like Jell-O when gently pressed with the back of the spoon.
- Let pie cool complete on a wire rack before cutting.
Note: Per my experiences this Thanksgiving, you can make this filling several hours ahead through step 4 and then keep it warm over the gently simmering water until it is needed. I stirred the filling every hour or so until my crust was ready. Simply pick up the instructions right back at #5 when you are ready.
- Serving Size: Serves: 8-10