Classic Pecan Pie

Ingredients

• 1 unbaked 9-inch pie crust (homemade or store-bought, chilled)
• 1 cup light corn syrup
• 3/4 cup packed brown sugar (light or dark)
• 1/2 cup (1 stick) unsalted butter, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp bourbon or dark rum (optional)
• 1/4 tsp kosher salt
• 2 1/4 cups pecan halves, toasted, divided

About 410 kcal per slice

Instructions

1. 1

   1. Toast the pecans

   Heat the oven to 350°F (175°C). Spread 2 cups of the pecan halves on a sheet pan and toast 5–7 minutes until fragrant. Reserve a handful of pretty halves for the top; roughly chop the rest.

2. 2

   2. Make the filling

   In a bowl, whisk the corn syrup, brown sugar, melted butter, eggs, vanilla, bourbon (if using), and salt until smooth. Fold in the chopped pecans.

3. 3

   3. Fill and top

   Pour the filling into the chilled pie crust. Arrange the reserved pecan halves in a decorative pattern on top, pressing them gently into the filling.

4. 4

   4. Bake

   Bake at 350°F (175°C) for 45–55 minutes, until the edges are set and the center still has a slight jiggle. If the crust edges brown too quickly, tent them with a foil ring.

5. 5

   5. Cool completely

   Let the pie cool on a rack for at least 2 hours, or refrigerate it, so the filling sets before slicing. Cut with a sharp knife dipped in hot water for clean slices. Serve at room temperature or slightly warm, with whipped cream or vanilla ice cream.