Homemade Pecan Pie is easy to make with simple ingredients. This old-fashioned pecan pie recipe is straight from my grandma's kitchen.
Servings 10 people
- 3 large eggs (room temperature)
- 1 cup light brown sugar
- 1/2 teaspoon salt
- 1 tablespoon flour
- 1 cup light corn syrup
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon pure vanilla extract
- 2 cups pecans, halves
- pie crust single (homemade or store-bought)
Homemade Pie Crust
Make the pie crust and refrigerate it.
Roll out the pie crust to about 12-inches in diameter.
Place the rolled out pie crust into a 9 1/2-inch glass pie plate. Roll under the edges of the pie creating the crust. Pinch between your fingers to create a crimped edge.
Refrigerate the pie shell while you prepare the pecan pie mixture.
Mix the eggs, brown sugar, light corn syrup, flour, melted butter, and vanilla with a whisk or an electric hand mixer until combined well.
Stir the pecans into this mixture.
Pour the pecan pie mixture into the unbaked pie shell. Use a rubber spatula to scrape the bowl out.
Carefully brush the edges of the pie crust with egg wash. (Egg wash is 1 large egg, 1 teaspoon water, and a pinch of salt beaten together with a fork)
Bake in a preheated 425 degree F oven for 10 minutes. Turn the oven down to 350 degrees F and continue to bake for 40 more minutes.
You can make homemade pie crust AHEAD of time and roll out into pie shells. Freeze individually. Once frozen, carefully place parchment paper in between each pie shell and you can stack them. (Place the frozen pie shells into a large plastic bag and tie up tight)
Frozen pie shells will last a month or so.
You are welcome to use store-bought pie crust.
Calories: 375kcal | Carbohydrates: 51g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 168mg | Potassium: 134mg | Fiber: 2g | Sugar: 48g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg