Go Back
Pecan pie with glossy pecans, golden crust, and a plated slice.
Hannah Brooks

Pecan Pie

A flaky pie crust holds a brown sugar and maple filling packed with pecans. Let the pie cool completely so the filling sets for neat slices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Cooling 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 cup packed light brown sugar
  • 3/4 cup pure maple syrup
  • 3 large eggs
  • 4 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla extract labeled alcohol-free
  • 1/4 tsp kosher salt
  • 2 cups pecan halves

Equipment

  • 1 9-inch pie plate
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Baking sheet
  • 1 pie shield or foil

Method
 

  1. Heat oven to 350°F and set a rack in the lower third.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edge.
  3. Whisk brown sugar, maple syrup, eggs, melted butter, vanilla, and salt until smooth.
  4. Stir in pecans.
  5. Pour filling into crust and set pie plate on a baking sheet.
  6. Bake 50 to 60 minutes, shielding the crust if it browns early, until the edges are set and the center has a slight wobble.
  7. Cool on a rack at least 3 hours before slicing.

Notes

The center finishes setting as the pie cools. Cover loosely and refrigerate after 2 hours at room temperature; keep up to 4 days chilled. Nutrition is an estimate.
QR Code linking back to recipe