Description
A classic, buttery pecan pie with a smooth, set custard filling and a light topping of homemade vanilla whipped cream.
Ingredients
Scale
- 1 (9-inch) pie crust, unbaked
- 3 large eggs
- 1 cup light corn syrup
- 1 cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
- 1 cup heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for cream)
Instructions
- Preheat oven to 350°F (175°C). Fit the pie crust into a 9-inch pie plate and pre-bake for 8-10 minutes to prevent a soggy bottom.
- In a large mixing bowl, whisk together the eggs, corn syrup, melted butter, and 1 teaspoon of vanilla extract until smooth.
- Stir in the brown sugar until completely dissolved and the mixture is uniform.
- Fold in the pecan halves, or arrange them neatly on top of the mixture once poured into the crust.
- Pour the filling into the prepared crust and bake for 50-60 minutes, until the edges are set and the center has a slight jiggle.
- Remove from oven and cool completely on a wire rack for at least 4 hours to allow the custard to set.
- In a cold bowl, beat the heavy whipping cream, powdered sugar, and remaining vanilla extract until soft peaks form.
- Slice the cooled pie and top each piece with a generous dollop of the vanilla whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American