Butter Pecan Pie
This Butter Pecan Pie is gooey, delicious, salty and sweet and the perfect pie to make for Thanksgiving. Toasted pecans with vanilla and butter give this pie its signature flavor profile.
- 6 tablespoons unsalted butter melted
- 3 cups pecans (wholes and halves)
- 1 vanilla bean scraped
- 3/4 cups Karo® Corn Syrup
- 3 large eggs
- 1 cup light or dark brown sugar
- 1/2 teaspoon kosher salt
- 1 large egg beaten, for egg wash
To Assemble the Pie Crust:
To Make the Filling:
In a large skillet, set over medium heat, add the butter and melt. When the butter has melted, add the vanilla bean seeds and pods, along with the pecans; toss until combined. And then toast until fragrant, about 5 to 7 minutes, tossing them every minute or so to ensure even browning and toasting.
Meanwhile, in a bowl whisk together the Karo Light Corn Syrup, eggs, brown sugar and salt.
Allow the pecans to cool for about 10 minutes. We’re doing this so they won’t be hot when we add them to the pie crust. When the pecans have cooled, remove them, using a slotted spoon and place them in the chilled pie crust shell. There will be some leftover melted butter. Pour that leftover melted butter into the bowl with the egg mixture and whisk it until smooth and combined.
Pour the egg mixture over the pecans. Brush the edges of the pie crust with egg wash and place on a baking sheet. This pie has a tendency to overflow with a bit of butter so I always place it on a lined baking sheet to avoid a mess in my oven.
To Bake the Pie:
Preheat the oven to 350 degrees F. Transfer to the oven to bake for 50 to 55 minutes, until the edges of the pie crust are golden brown and the center is mostly set. It will jiggle and that is ok!
Allow to cool to room temperature and set for about 3 to 4 hours. Serve with whipped cream or ice cream for full butter becan vibes.
Tips and Tricks
I know that at this time of year everything should be made ahead because we have a lot going on. Here are some ideas to make it ahead:
- You can make the pie crust and store in the freezer for up to 2 months. Thaw it in the fridge overnight and roll it out and proceed with the recipe.
- Another option is to make the entire pie, cover lightly with a clean kitchen towel and keep on the kitchen counter for up to 2 days.
Calories: 444kcal | Carbohydrates: 7g | Protein: 5g | Fat: 47g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 195mg | Potassium: 203mg | Fiber: 5g | Sugar: 2g | Vitamin A: 378IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg