Georgia Pecan Pie
A dense, glossy pie of Georgia-grown pecans set in a caramel-sweet filling, a holiday and Sunday-dinner staple.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •9-inch pie dish
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 28
- carbs
- 62
- protein
- 6
- calories
- 520
Instructions
- 1
Preheat your oven to 350°F.
- 2
Whisk the eggs, corn syrup, sugar, melted butter, vanilla, and salt together until smooth.
- 3
Stir in the pecan halves.
- 4
Pour the filling into the unbaked pie crust.
- 5
Arrange extra pecan halves neatly on top if desired.
- 6
Bake for 50–55 minutes. Take it out when the center is set with a slight jiggle.
- 7
Cool completely on a wire rack for at least 2 hours before slicing.
Chef's tips
Toast the pecans lightly before adding them to deepen their flavor. Cover the crust edges with foil if they brown too quickly.
Storage
Store covered at room temperature up to 2 days or refrigerate up to 5 days.
Reheating
Serve at room temperature or warm slices briefly in a low oven.
Common mistakes to avoid
- •Baking the pie too long, which causes the filling to crack.
- •Slicing the pie before it cools completely, making the filling runny.
Serving suggestions
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