A buttery crust filled with a rich, gooey, caramel-like filling and plenty of crunchy pecans!

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🥧 Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 cup light corn syrup
• 1 cup granulated sugar
• 3 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups pecan halves

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🥧 Instructions

1️⃣ Preheat the oven:
Preheat your oven to 175°C (350°F).
Place your pie crust into a 9-inch pie plate and crimp the edges.

2️⃣ Make the filling:
In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth and combined.

3️⃣ Add the pecans:
Stir the pecan halves into the filling mixture until evenly coated.

4️⃣ Assemble the pie:
Pour the filling into the prepared pie crust, spreading the pecans out evenly.

5️⃣ Bake:
Bake for 55–65 minutes, or until the filling is set around the edges and just slightly jiggly in the center.

(Tip: Cover the edges with foil if they brown too quickly!)

6️⃣ Cool:
Allow the pie to cool completely on a wire rack — it will firm up as it cools.
Slice and serve!

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🍯 Why You’ll Love This Recipe

This Classic Pecan Pie is rich, gooey, and loaded with toasted pecans in a sweet, buttery filling — a true Southern treasure!
It’s perfect for holidays, Sunday dinners, or anytime you crave a little old-fashioned sweetness. 🥰

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Would you also like a chocolate pecan pie version? 🍫✨
It’s just as easy and even more decadent!