Pecan Pie
An easy pecan pie with a rich maple and brown sugar filling, crunchy pecans and no corn syrup. A store-bought crust keeps prep to just 10 minutes.
Servings: 8
Ingredients
- 1 9” store-bought pie crust
- 1 cup chopped pecans plus more for topping
- 3 large eggs
- 1 cup brown sugar packed
- ½ cup pure maple syrup
- 4 Tablespoons unsalted butter melted and cooled
- 2 teaspoons vanilla
- ½ teaspoon salt
Instructions
- Preheat oven to 400°F and prep your pie crust.1 9” store-bought pie crust
- In a medium mixing bowl whisk together the eggs. Then add brown sugar, maple syrup, melted and cooled butter, vanilla and salt.3 large eggs, 1 cup brown sugar, ½ cup pure maple syrup, 4 Tablespoons unsalted butter, 2 teaspoons vanilla, ½ teaspoon salt
- Add chopped pecans to the pie crust.1 cup chopped pecans
- Slowly pour pie filling over pecans. Top with additional chopped pecans or pecan halves.
- Bake for 10 minutes at 400°F, then reduce the oven temperature to 350°F and bake for about 30 minutes more, until the edges are set and the center has a slight jiggle. If the center still looks liquid or sloshes when gently moved, continue baking until set. Cover the crust edges with foil or a pie shield if they brown too quickly.
- Let the pie cool on a wire rack, then refrigerate within 2 hours of baking. Allow the filling to set completely before slicing. Serve with whipped cream or ice cream, if desired.
Video
Notes
- Make ahead: Bake 1–2 days before serving. Cool, refrigerate within 2 hours of baking and cover once chilled.
- Storage: Refrigerate covered for up to 4 days from baking. Freeze tightly wrapped for up to 2 months, then thaw overnight in the refrigerator.
Nutrition
Serving: 1slice | Calories: 319kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 85mg | Sodium: 198mg | Potassium: 106mg | Sugar: 39g