Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). If you're using a store-bought pie crust, gently press it into your pie plate and crimp the edges as desired. If you've made your own, ensure it's ready to go.1 9-inch unbaked pie crust
- To enhance their flavor and crunch, gently toast the pecan halves. You can do this by spreading them in a single layer on a baking sheet and baking them in the preheated oven for about 5-7 minutes, or until fragrant. Keep a close eye on them as they can burn quickly. Once toasted, remove them from the oven and let them cool slightly.1 ½ cups pecan halves
- In a large mixing bowl, whisk together the lightly beaten eggs, granulated sugar, and packed light brown sugar until well combined and smooth.3 large eggs, ¾ cup granulated sugar, ½ cup light brown sugar
- Gradually whisk in the light corn syrup, followed by the melted unsalted butter. Continue whisking until the mixture is homogeneous.1 cup light corn syrup, 2 tablespoons unsalted butter
- Stir in the vanilla extract and the salt. Ensure these are fully incorporated to distribute the flavors evenly throughout the filling.1 teaspoon vanilla extract, ¼ teaspoon salt
- Gently fold in the toasted pecan halves into the filling mixture. Stir just until the pecans are evenly distributed.1 ½ cups pecan halves
- Carefully pour the pecan filling into the prepared unbaked pie crust. Spread it evenly with a spatula, making sure the pecans are distributed as much as possible.1 9-inch unbaked pie crust
- Place the pie on a baking sheet (this helps to catch any spills and makes it easier to transfer in and out of the oven). Bake for 45-55 minutes, or until the filling is set around the edges and the center is still slightly gooey. The center should jiggle just a bit when gently shaken. If the crust edges start to brown too quickly, you can loosely cover them with aluminum foil.
- Once baked, remove the Kentucky Pecan Pie from the oven and let it cool completely on a wire rack. This is crucial for the filling to fully set. Allow at least 2-3 hours for cooling.
- Once cooled, slice your Kentucky Pecan Pie and serve it at room temperature or slightly chilled. It’s absolutely divine on its own, but even more spectacular with a dollop of fresh whipped cream or a scoop of creamy vanilla ice cream.Whipped cream or vanilla ice cream (optional for serving)
Notes
Properly storing your Kentucky Pecan Pie ensures its deliciousness lingers. Once completely cooled, you can store any leftovers at room temperature, loosely covered, for up to two days. For longer storage, it's best to refrigerate the pie. Wrap it tightly in plastic wrap or place it in an airtight container and it will stay fresh in the refrigerator for up to 4-5 days. To reheat, you can enjoy your pie cold, at room temperature, or gently warm it. To warm, place a slice on a microwave-safe plate and heat in 15-20 second intervals until warmed through, being careful not to overheat which can make the filling too runny. Alternatively, you can warm slices in a low oven (around 300°F / 150°C) for about 5-10 minutes. Freezing is also an option; wrap individual slices or the whole pie tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. Thaw frozen pie overnight in the refrigerator before serving or reheating.
