Description
A classic Kentucky Pecan Pie featuring a rich, buttery filling made with light corn syrup, brown sugar, and pecans, baked to perfection in a flaky pie crust. This traditional Southern dessert is perfect for holidays and special occasions.
Ingredients
Scale
Pie Crust
- 1 9-inch thawed unbaked pie shell (or homemade single crust)
Filling
- ¼ cup light corn syrup
- 1½ cups light brown sugar
- ¼ cup unsalted butter
- 1 tablespoon cold water
- 2 teaspoons corn starch
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pecans
- 1 cup pecan pieces
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). Place your thawed unbaked 9-inch pie shell or homemade crust into a pie dish and set it aside.
- Cook syrup mixture: In a medium saucepan over medium heat, combine the light corn syrup, light brown sugar, and unsalted butter. Stir frequently until the butter melts and the mixture is evenly combined.
- Add thickener and flavorings: In a small bowl, mix cold water with cornstarch until smooth. Add this mixture, along with vanilla extract and salt, to the saucepan. Bring the mixture to a rolling boil, stirring constantly, then remove from heat.
- Beat eggs: In a large bowl or stand mixer fitted with a whisk attachment, beat the eggs just until frothy, approximately 1 minute.
- Temper eggs: Slowly pour the hot syrup mixture into the beaten eggs while continuously mixing on medium speed. This gradual addition tempers the eggs to prevent them from curdling and fully incorporates the ingredients.
- Add pecans and fill crust: Stir in the whole pecans and pecan pieces, mixing until evenly combined. Pour the filling carefully into the prepared pie crust.
- Bake the pie: Bake the pie in the preheated oven for 45 to 50 minutes. Approximately halfway through baking, check the crust. If it begins to brown excessively, cover it loosely with aluminum foil or a pie crust shield to prevent burning. The pie is done when the center still jiggles slightly but is mostly set.
- Cool and serve: Remove the pie from the oven and place it on a cooling rack. Allow it to cool completely before serving. For an extra indulgence, serve with whipped cream or vanilla ice cream.
Notes
- Be sure to temper the eggs carefully by slowly adding the hot syrup mixture; otherwise, the eggs may scramble.
- If using a frozen pie crust, fully thaw it before filling to ensure even baking.
- Covering the crust mid-bake helps prevent over-browning and maintains a beautiful pie appearance.
- The center of the pie should still jiggle slightly when done; it will continue to set as it cools.
- For a crunchier topping, reserve some pecans to sprinkle on top halfway through baking.
