Paula Deen’s Pecan Pie
A classic pecan pie featuring a tender refrigerated pastry crust and a rich, buttery filling made with brown sugar, light corn syrup, vanilla, eggs, and plenty of chopped pecans. Baking until just set creates the characteristic soft, caramel-like center while preserving a crisp, nutty topping.
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Ingredients
For the Crust
- ½ package 14.1-ounce package refrigerated pie dough, such as Pillsbury
For the Pecan Filling
- 2 cups pecans roughly chopped
- 3 large eggs
- 1 cup light corn syrup
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ¼ cup unsalted butter melted and allowed to cool slightly
- 1 cup firmly packed brown sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Place the refrigerated pastry dough on a lightly floured work surface. Unroll it and gently roll the dough into a circle measuring approximately 12 inches in diameter.
- Carefully transfer the pastry to a 9-inch pie plate. Press it neatly against the bottom and sides of the dish, then crimp the rim if a decorative edge is desired.
- Add the eggs, pure vanilla extract, and salt. Continue whisking until the filling is completely combined and has a uniform consistency.
- Fold in the roughly chopped pecans, stirring until the nuts are distributed evenly throughout the mixture.
- Pour the prepared pecan mixture into the unbaked pie shell. Gently level the filling so the pecans are spread evenly across the pie.
- Transfer the pie to the preheated oven and bake for 45–55 minutes. The center should be set while retaining a slight jiggle, and a knife inserted close to the center should come out clean.
- Check the pie at approximately the 40-minute point. If the pastry edges are becoming too dark, loosely shield them with aluminum foil for the remainder of the baking time.
- Allow the pecan pie to cool completely before cutting. Adequate cooling gives the filling time to firm properly and produces cleaner slices.
Notes
For serving, each slice may be finished with a dollop of whipped cream.
If the crust begins browning too rapidly during baking, loosely covering only the outer edge with aluminum foil will help prevent excessive coloring.