If you’re all about that nutty texture and less of the sugary “goo,” this rustic pecan pie is going to win your heart—and your taste buds. Packed with a generous helping of crunchy pecans, this recipe dials back the syrupy filling and lets the rich, roasted flavor of the pecans take center stage. Not only is it easy enough for first-time pie bakers, but it’s also a standout addition to any holiday dessert spread.
Ingredients for Hearty Pecan Pie with Extra Crunch
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1 unbaked 9-inch pie shell (23 cm)
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3 large eggs, lightly beaten
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3/4 cup light corn syrup (180 ml)
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1 pinch salt
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3 tablespoons butter, melted (45 ml)
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3/4 cup brown sugar, firmly packed (150 g)
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1 teaspoon vanilla extract (5 ml)
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1 1/2 cups pecan pieces (170 g)
How to Make Hearty Pecan Pie with Extra Crunch
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Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
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In a medium mixing bowl, combine the eggs, corn syrup, salt, melted butter, vanilla extract, and brown sugar. Mix until well blended.
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Fold in the pecan pieces, stirring to evenly coat them with the mixture.
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Pour the mixture into the unbaked 9-inch (23 cm) pie shell and spread evenly.
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Bake at 400°F (200°C) for 10 minutes.
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After 10 minutes, reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) and continue baking for 40 to 50 minutes, or until the center is firm and set.
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Optional: For an even nuttier texture, increase pecans to 1 3/4 cups (200 g).
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Tip: Keep an eye on your pie crust during baking. If the edges start browning too quickly, cover them with foil or use a pie crust shield to prevent overbaking.
A Classic Reimagined with Crunch in Every Bite
This pie is a dream for pecan lovers and a cinch for baking beginners. The buttery, toasted pecans paired with just enough filling create the perfect harmony of flavor and texture. Whether served warm with a scoop of vanilla ice cream or enjoyed cold the next day, this pie is bound to become a holiday favorite. Give it a try—you might never go back to the overly gooey versions again.
