Sometimes I think about how pecans are really just leftover nuts from last season, waiting for a purpose. It’s weird how these little shells end up giving us this rich, butter-soaked filling with that unmistakable caramelized smell. Today, it’s not just about sweet comfort — it’s a reminder that simple ingredients can carry sentimental weight, like a quiet nod to holidays past.

Someone once told me pecan pie is kind of like a secret handshake among Southern gatherings. The way the syrup seeps into the crunchy nuts, the faint salt on the tongue from a pinch of sea salt — those tiny moments matter. With everything that’s swirling around right now, making this pie feels a little like reclaiming a tiny piece of calm, of tradition. Or maybe just a good excuse to eat way too much sugar. Either way, I’ll happily take it.

Pecan Pie

Pecan pie is a baked dessert featuring a flaky pastry crust filled with a rich, caramelized mixture of pecans, eggs, butter, sugar, and corn syrup. The filling sets into a smooth, gooey consistency with a crunchy, toasted pecan topping that is golden brown in appearance.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 1 pie crust 9-inch pie crust store-bought or homemade
• 1 cups granulated sugar
• 1 cups corn syrup
• 4 large eggs
• 1/4 cups unsalted butter melted
• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves toasting optional for extra flavor
• 1/2 teaspoon sea salt for balancing sweetness

Equipment

• Mixing bowls
• Whisk
• Saucepan
• Pie dish
• Rolling pin
• Oven

Method

 

1. Preheat the oven to 350°F (175°C). Roll out the pie crust on a floured surface and fit it into a 9-inch pie dish. Trim excess edges and set aside.
2. In a mixing bowl, whisk together the granulated sugar, corn syrup, eggs, melted butter, vanilla extract, and sea salt until the mixture is smooth and homogeneous.
3. Pour the filling mixture into the prepared pie crust, spreading evenly. Sprinkle the pecan halves over the top, pressing down slightly to ensure they are partially submerged.
4. Bake in the preheated oven for about 50 minutes, or until the filling is set and the pecans are toasted and golden brown. Gently shake the pie; the filling should jiggle slightly at the center but not slosh.
5. Remove the pie from the oven and allow it to cool completely on a wire rack. The filling will firm up as it cools, achieving a shiny, caramelized top with a crunchy pecan layer.
6. Slice and serve the pecan pie at room temperature, revealing a smooth, gooey filling contrasted by a toasted nut topping.

Yeah, I know. It’s just pie. But sometimes, that’s enough to slow everything down for a few minutes, right?

Theo Granger

Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.

If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.