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a whole pecan pie on a rustic table in a wide horizontal shot, glossy caramel filling topped with neat rows of toasted pecans, a slice lifted out and pine greenery nearby, warm golden light, shallow depth of field, landscape orientation

Holiday Pecan Pie from Sally's Baking Addiction

A buttery crust filled with a sticky browned sugar custard and toasted pecans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Ingredients Method Notes

Ingredients
  

  • 1 pie crust unbaked
  • 1.5 cups pecan halves
  • 3 eggs
  • 1 cup brown sugar packed
  • 0.75 cup corn syrup
  • 4 tbsp butter melted
  • 1 tsp vanilla extract

Method
 

  1. Fit the pie crust into a 9-inch pan and scatter the pecans across the bottom.
  2. Whisk the eggs, brown sugar, corn syrup, melted butter, and vanilla until smooth.
  3. Pour the filling over the pecans, which will float to the top.
  4. Bake at 350F for 50 to 55 minutes until the center is just set with a slight jiggle.
  5. Cool completely so the filling firms up before slicing.

Notes

If the crust edges brown too fast, shield them with a ring of foil.