Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Place your unbaked 9-inch pie crust on a baking sheet. This helps catch any potential drips during baking and makes it easier to handle.1 (9-inch) unbaked pie crust
- In a large bowl, whisk together the granulated sugar, light brown sugar, and salt. Ensure there are no lumps, especially in the brown sugar, for an even distribution of sweetness.3/4 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 teaspoon salt
- To the sugar mixture, add the lightly beaten eggs and the melted butter. Whisk until everything is well combined and smooth. Don't worry if the mixture looks a little thin at this stage; it will thicken as it bakes.3 large eggs, 1 cup (2 sticks) unsalted butter
- Add the vanilla extract to the filling mixture and stir it in gently. Vanilla enhances the overall sweetness and adds a lovely depth of flavor that complements the nuts.1 teaspoon vanilla extract
- Gently fold in the pecan halves or pieces into the filling. Make sure the pecans are evenly distributed throughout the mixture.1 1/2 cups pecan halves (or pieces)
- Carefully pour the pecan pie filling into the unbaked pie crust. Spread the filling evenly, making sure the pecans are submerged in the custard mixture.1 (9-inch) unbaked pie crust
- Place the baking sheet with the pie into the preheated oven. Bake for 50 to 60 minutes, or until the center is almost set but still slightly jiggly. The crust should be golden brown, and the filling should be mostly firm. If the crust edges start to brown too quickly, you can cover them loosely with aluminum foil.
- Once baked, remove the pie from the oven and let it cool completely on a wire rack. This is crucial for the filling to set properly. Allow at least 2-3 hours for cooling.
Notes
Once cooled completely, cover the pie tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Store it in the refrigerator for up to 4 days. To reheat, warm slices in an oven at 300°F (150°C) for 10-15 minutes.
