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Best Pecan Pie Yet

The Best Pecan Pie Yet
Course Dessert
Cuisine American
Keyword pecan pie
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Anna
Cost 5


  • 1 9-inch deep dish unbaked pie shell
  • 1 1/2 cups pecan halves
  • 4 tablespoons room temperature unsalted butter (56 grams)
  • 3 large eggs
  • 1 cup light corn syrup both work equally well
  • 3/4 cup packed dark or light brown sugar
  • 2 tablespoons whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt


  • Preheat oven to 350 F.
  • Place pecans in a large skillet or saute pan and turn heat to medium high. Cook pecans for 2 minutes, stirring often. Reduce heat to medium, add butter to skillet with pecans, and "stir-fry" butter and pecans until butter melts and just barely starts to brown - take care not to burn. This should only take about 3 minutes. Remove from heat and set aside.
  • In medium bowl, whisk together eggs, corn syrup, brown sugar, cream, vanilla and salt. Remember just to whisk -- don't beat or add too much air to the mixture. Stir in melted butter/pecan mixture then pour filling into unbaked crust.
  • To catch any drippings, set a rimmed cookie sheet on the lower rack of the oven. Set the pie on the middle rack and bake for 45-50 minutes or until top is golden brown and appears set. The pie should still be slightly jiggly in center. Let cool completely at room temperature. Transfer to refrigerator to chill. I make it a day ahead, chill overnight, then bring to room temperature and slice.
  • This pie also freezes quite well.