Pecan Pie Recipe
This Pecan Pie recipe uses simple, no-fuss ingredients to create a classic dessert for the holidays. Easy to make and always a crowd-pleaser!
Servings: 8 slices
Ingredients
- ½ cup sugar $0.17
- ½ cup brown sugar $0.34
- ½ tsp ground cinnamon $0.04
- ½ tsp salt $0.01
- ½ cup light corn syrup $0.56
- 1 ½ tsp vanilla extract $0.87
- ¼ cup salted butter, melted $1.03
- 3 eggs, beaten $0.93
- 1 ½ cups pecan halves $4.32
- 1 pre-made pie crust $1.38
Instructions
- Preheat oven to 400F. Mix sugar, brown sugar, ground cinnamon, and salt together.
- In a separate bowl, add light corn syrup, vanilla extract, melted salted butter, and beaten eggs and mix until combined.
- Pour wet mixture into the dry sugar mixture and mix until consistent throughout.
- Fold in pecan halves.
- Roll out a pre-made pie crust in a 9" pie dish and gently pinch the edges to make it pretty!
- Pour wet mixture into pie crust.
- Tent the edges of the pie all the way around the pan with tinfoil so your crust does not burn. You will remove the tinfoil when you have about 15-20 minutes left of baking time.*
- Bake in 400 degree oven for 10 minutes, then reduce the heat to 350 degrees (keep the pie in the oven) and bake for an additional 30 minutes until the middle of the pie is still a little jiggly.
- Remove and let cool for at least 20 minutes before serving.
See how we calculate recipe costs here.
Notes
*Some people start their pie in the oven without the tinfoil tent and add the tinfoil tent later if they notice the crust starting to burn, but to avoid burning myself, I do this step first! If you remove the tinfoil and notice the crust is still starting to burn (every oven is different), you can re-tent the crust if needed. It will still cook and be safe to eat!
Nutrition
Serving: 1slice | Calories: 463kcal | Carbohydrates: 56g | Protein: 5g | Fat: 26g | Sodium: 319mg | Fiber: 2g