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Old Fashioned Pecan Pie

Old fashioned pecan pie bakes in a flaky crust with a sweet, buttery filling and plenty of pecan halves. A gentle wobble in the center signals when to take it out of the oven, and cooling for at least 3 hours helps the filling set for clean slices.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling 3 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated, unbaked
For the filling
  • 3 eggs large
  • 0.75 cup light brown sugar packed
  • 1 cup light corn syrup
  • 4 tbsp unsalted butter melted and cooled slightly
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 1.5 cup pecan halves

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Heat the oven to 350°F.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edges.
Make the filling
  1. In a medium bowl, whisk the eggs until blended.
  2. Whisk in the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth.
  3. Stir in the pecans.
  4. Pour the filling into the crust.
Bake and cool
  1. Bake for 50 to 60 minutes, until the edges are set and the center still wobbles slightly when the pie plate is nudged; loosely cover the crust edges with foil if they brown too quickly.
  2. Cool the pie on a rack for at least 3 hours before slicing so the filling can set.

Notes

For neat slices, let the pie cool for at least 3 hours so the filling can set. Refrigerate covered for up to 4 days; freeze well wrapped for up to 2 months. Use a gluten-free refrigerated pie crust for a gluten-free variation.