Homemade Pecan Pie

5 from 1 vote

My mom's old recipe for pecan pie. A classid and easy to make pie.

Prep Time10

Active Time50

Course: Dessert

Cuisine: American

Yield: servings

Calories: 489cal

Author: Melissa

Materials

4 large eggs beaten well
½ cup granulated sugar
¼ tsp. salt
1 cup light corn syrup
¼ cup melted butter
1 tsp. vanilla
1&1/4 cup pecan halves
1 9 inch. pie crust uncooked

Instructions

Preheat the oven to 350 degrees
Mix everything together and pour into your pre-made pie shell set into a pie pan
Bake for 50 minutes
The pie will be puffed up, a bit. It will settle down when it cools
Cool completely as the center will still need to be completely set during this process

Notes

Here's a recipe for a homemade no-roll pie crust that you might like to use:

No Roll Milk Pie Crust

How do I know when the pecan pie is done?

The center of the pie should be jiggly when you give it a little shake, but firm. There should not be any liquid
When you cut into a warm pie, recently cooled off from the oven, the very center will be solid, but might not be as firm as the outer portion of the pie

Can I insert a knife to check for doneness?

Yes, but expect some of the filling to be on the knife when you pull it out of the pie. There should not be anything dripping from the knife, but some filling might stick to it

Can I cut into the pecan pie while it is still warm?

Yes! I love a warm pecan pie. Just be aware that the center might not be as firm as the outer section of the pie's custard filling

How do I store a pecan pie?

Pecan pies can cool off on the counter for a couple of hours, but then should be covered loosely and refrigerated

Nutrition