Oklahoma Pecan Pie
A classic Southern-style pecan pie made with locally grown Oklahoma pecans in a rich corn syrup and brown sugar filling.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •9-inch pie pan
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 26
- carbs
- 58
- protein
- 6
- calories
- 480
Instructions
- 1
Preheat your oven to 350°F (175°C). Press the pie crust into a 9-inch pan and pinch the edges.
- 2
Whisk the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt together until smooth.
- 3
Spread the pecan halves evenly across the bottom of the crust.
- 4
Pour the filling mixture slowly over the pecans.
- 5
Place the pie on a sheet pan to catch any drips.
- 6
Bake for 50-55 minutes until the center is just set and the top is deep golden brown.
- 7
Let the pie cool completely on a wire rack for at least 3 hours before slicing.
Chef's tips
Cover the crust edges with foil during baking if they get dark too quickly. Let the pie cool completely so the filling sets before you slice it.
Storage
Store covered at room temperature for 2 days or refrigerate up to 5 days.
Reheating
Best served at room temperature; warming is not necessary.
Common mistakes to avoid
- •Cutting into the pie before it cools completely and sets
- •Baking too long, which makes the filling tough and rubbery
Serving suggestions
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