Classic pecan pie with flaky crust, caramel filling, and buttery pecans. Perfect for holidays or cozy gatherings.

Scale

Homemade pie crust, unbaked

1 cup granulated sugar

3 Tablespoons light brown sugar

1/2 teaspoon salt

1 cup light corn syrup

3/4 teaspoon vanilla extract

1/3 cup salted butter, softened or melted

3 large eggs

1 1/2 cups pecan halves

Cook Mode Prevent your screen from going dark

Prepare pie crust and place in deep dish pie plate.

In large bowl, cream together sugar, brown sugar, salt, corn syrup, and butter.

Whisk in eggs and vanilla until smooth.

Reserve a few pecans; stir the rest into batter. Pour into crust and arrange reserved pecans on top.

Bake at 425°F for 10 minutes. Lower heat to 350°F and bake 50 minutes more, tenting with foil if needed.

Pie is done when center is set with a slight jiggle. Cool completely before slicing.

Chill crust before baking for a crisp bottom.

Tent pie halfway with greased foil to prevent over-browning.

Pie can be made ahead and refrigerated up to 3 days or frozen for 2 months.