Pecan Pie Recipe
Buttery, nutty, ooey gooey pecan pie is SO easy to make and only requires a handful of ingredients. It's a classic that is perfect all year!!
Servings: 8
Ingredients
- 1 cup sugar
- 1 cup light corn syrup
- 3 tbsp butter
- 1 tsp vanilla extract
- 3 extra-large eggs lightly beaten
- 1 cup chopped pecans
- 1 unbaked 9 inch pie shell
Instructions
- In a saucepan over medium heat, bring to a boil your sugar, corn syrup, butter and vanilla.
- Reduce heat and simmer uncovered for 6 minutes, stirring constantly. Remove from heat and cool to room temperature.
- Mix in eggs until well blended. Place pecans in pie shell. Pour sugar mixture over pecans.
- Bake at 350 for 1 hour.
Video
Notes
STORE. Leave out for up to two hours, otherwise cover loosely with foil or plastic wrap, and refrigerate. In the refrigerator, the pie can keep for 3-4 days.
FREEZE. Wrap tightly with foil or plastic wrap, or place in a Ziploc freezer bag, and eat within 2 months.
To COOK, thaw the pie overnight in the fridge, or reheat in a low oven for 20 minutes.
Nutrition
Serving: 8g | Calories: 478kcal | Carbohydrates: 70g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 181mg | Potassium: 108mg | Fiber: 2g | Sugar: 58g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg