Warm Pecan Pie Delight (Printable)

Buttery crust filled with toasted pecans and rich, sweet filling, best enjoyed warm with vanilla ice cream.

# Ingredient List:

→ Crust

01 - 1 9-inch unbaked pie crust (homemade or store-bought)

→ Filling

02 - 1 cup light brown sugar, packed (220 g)
03 - 1 cup light corn syrup (240 ml)
04 - 4 tablespoons unsalted butter, melted and cooled (60 g)
05 - 3 large eggs
06 - 1 ½ teaspoons pure vanilla extract
07 - ½ teaspoon salt
08 - 2 cups pecan halves (200 g)

# Directions:

01 - Set the oven temperature to 350°F (175°C) to prepare for baking.
02 - Place the unbaked pie crust into a 9-inch pie dish and crimp the edges neatly.
03 - In a large bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth and thoroughly combined.
04 - Fold in the pecan halves evenly into the filling mixture.
05 - Pour the pecan filling into the prepared crust, spreading pecans uniformly.
06 - Bake for 50 to 55 minutes until the filling is set with a slight jiggle in the center. If the crust edges brown too quickly, shield them with aluminum foil.
07 - Allow the pie to cool for at least one hour before serving warm, optionally alongside vanilla ice cream or whipped cream.

# Expert Tips:

01 -
  • The filling sets up with a glossy, custard-like texture that never feels too sweet or too heavy.
  • It comes together with pantry staples and tastes like youve been baking pies for years, even if its your first try.
  • Serving it warm turns the whole thing into a cozy, melt-in-your-mouth experience that cold pie just cant match.
02 -
  • Dont skip cooling the melted butter before adding it to the eggs, or youll end up with scrambled bits instead of a smooth filling.
  • The pie is done when the edges are set but the center still wobbles a little, it will firm up as it cools and slicing too early makes a mess.
  • Toasting the pecans for five minutes before stirring them in brings out a deeper, almost smoky sweetness that makes the whole pie taste homemade.
03 -
  • Brush the bottom of your unbaked crust with a beaten egg white and let it dry for a few minutes before adding the filling, it creates a barrier that keeps the crust from getting soggy.
  • If your filling looks too liquidy after baking, dont panic, it sets up as it cools and will slice cleanly once its had time to rest.
  • Use a sharp knife dipped in hot water to cut clean slices, and wipe it between each cut for bakery-perfect presentation.

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