Description
A rich and gooey Southern classic, this Brown Sugar Pecan Pie features toasted pecans, dark brown sugar, and a buttery crust for a decadent holiday dessert.
Ingredients
1 9-inch unbaked pie crust (homemade or store-bought)
1 1/2 cups chopped pecans
3 large eggs
1 cup dark brown sugar, packed
2/3 cup light corn syrup
1/4 cup unsalted butter, melted
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Optional: whole pecans for decorating the top
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust and fit it into a 9-inch pie pan, crimping the edges.
- Spread the chopped pecans evenly over the bottom of the unbaked crust.
- In a mixing bowl, whisk together the eggs, dark brown sugar, corn syrup, melted butter, flour, vanilla, and salt until smooth.
- Pour the filling over the pecans in the crust.
- Optionally, decorate the top with whole pecans.
- Bake for 50–55 minutes, until the center is just set and the top is golden and slightly puffed.
- Let the pie cool completely on a wire rack before slicing and serving.
Notes
To toast pecans, heat them in a dry skillet over medium heat for 5–7 minutes, stirring frequently.
Substitute maple syrup for corn syrup for a richer flavor.
Use gluten-free pie crust and flour to make the recipe gluten-free.
Add a splash of bourbon for a spiced twist.
Mix in chocolate chips for a chocolate-pecan version.
Pie can be made a day in advance and stored in the fridge.
Freeze the pie for up to 2 months, wrapped tightly.
Let the pie cool completely before slicing to ensure a firm filling.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 34g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
