Warm Pecan Pie (Printable)

A Southern dessert featuring toasted pecans and rich buttery filling in flaky crust, best served warm.

# What You'll Need:

→ Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Filling

02 - 1 cup light brown sugar, packed (7.8 oz)
03 - 1 cup light corn syrup (8 fl oz)
04 - 4 tbsp unsalted butter, melted and cooled (3/4 oz)
05 - 3 large eggs
06 - 1 1/2 tsp pure vanilla extract
07 - 1/2 tsp salt
08 - 2 cups pecan halves (7 oz)

# How To Make:

01 - Set the oven temperature to 350°F.
02 - Place the unbaked 9-inch pie crust into a pie dish and crimp the edges as desired.
03 - In a large mixing bowl, whisk together light brown sugar, light corn syrup, melted butter, eggs, vanilla extract, and salt until the mixture is smooth and uniform.
04 - Fold the pecan halves into the filling mixture until evenly distributed.
05 - Pour the pecan filling into the prepared crust, spreading pecans evenly across the surface.
06 - Bake the pie for 50 to 55 minutes until the filling is set with a slight jiggle in the center. If crust edges brown too quickly, cover them with foil halfway through baking.
07 - Remove from oven and allow to cool for at least 1 hour. Serve warm with optional vanilla ice cream or whipped cream.

# Expert Tips:

01 -
  • The filling stays silky and tender without being too sweet, balanced perfectly by the toasted pecans.
  • It comes together faster than you'd think, with ingredients you probably already have in your pantry.
  • Serving it warm turns it into something almost magical, especially with cold vanilla ice cream melting into every bite.
02 -
  • Let the melted butter cool for a few minutes before whisking it in, or you'll end up with scrambled eggs in your filling.
  • The pie is done when the center still wobbles slightly, it will continue setting as it cools and you don't want it to turn dry.
  • Toasting the pecans before adding them brings out an incredible depth of flavor that raw pecans just can't match.
03 -
  • Brush the bottom of the crust with a thin layer of beaten egg white before adding the filling to help prevent sogginess.
  • For an extra layer of flavor, add a tablespoon of bourbon or dark rum to the filling.
  • If you love a really nutty pie, increase the pecans to two and a half cups and press them gently into the filling before baking.

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