If you’ve ever wished for a pecan pie that’s packed to the brim with crunchy, toasty pecans and has just enough sweet filling to hold it all together, this is the recipe for you. Unlike traditional pecan pies that are heavy on the syrupy “goo,” this version lets the pecans shine, giving you a perfectly balanced bite every time. It’s wonderfully easy to prepare—making it an ideal choice for beginners—and a guaranteed hit on any holiday dessert table.
Ingredients for Extra-Nutty Pecan Pie
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1 unbaked 9-inch (23 cm) pie shell
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3 large eggs, lightly beaten
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3/4 cup (180 ml) light corn syrup
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1 pinch salt
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3 tablespoons (45 g) butter, melted
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3/4 cup (150 g) firmly packed brown sugar
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1 teaspoon vanilla extract
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1 1/2 cups (180 g) pecan pieces
How to Make Extra-Nutty Pecan Pie
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Preheat oven to 400°F (200°C). In a medium bowl, whisk together the eggs, corn syrup, salt, melted butter, vanilla extract, and brown sugar until well blended.
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Stir in the pecan pieces until evenly coated with the mixture.
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Pour the filling into the prepared unbaked pie shell.
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Bake for 10 minutes at 400°F (200°C).
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Reduce oven temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until the pie is set and firm in the center.
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For an even nuttier pie, increase the pecans to 1 3/4 cups (210 g).
Tip: Check the crust during baking—if the edges are browning too quickly, cover them with foil or use a pie crust shield.
A Holiday Dessert That’s All About the Pecans
This pie is the ultimate treat for pecan lovers—crispy, nutty, and perfectly balanced with just the right amount of sweetness. It’s as beautiful on a holiday table as it is delicious, and it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you serve it warm or at room temperature, one thing’s for sure—there won’t be a single crumb left.
