Classic Pecan Pie with Dark Corn Syrup | CookOS

Classic Pecan Pie

Name: Classic Pecan Pie with Dark Corn Syrup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 (9-inch) unbaked pie crust; 3 large eggs; 1/2 cup granulated sugar; 1/2 cup unsalted butter, melted and cooled; 1 cup dark corn syrup; 1 tsp vanilla extract; 1/4 tsp ground vanilla bean powder; 1/2 cup pecans, chopped; 1/2 cup pecan halves; Fresh whipped cream, for serving; Fresh mint leaves, for garnish

This classic pecan pie combines dark corn syrup with a double dose of vanilla for a rich, gooey filling studded with chopped and halved pecans. A family holiday staple perfected over 50 years.

🌍American 🏷️Pecan pie 🏷️Pie 🏷️Dessert 🏷️Baking 🏷️Holiday Thanksgiving

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Total

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

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Ingredients

1 (9-inch) unbaked pie crust
3 large eggs
1/2 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 cup dark corn syrup
1 tsp vanilla extract
1/4 tsp ground vanilla bean powder
1/2 cup pecans, chopped
1/2 cup pecan halves
Fresh whipped cream, for servingoptional
Fresh mint leaves, for garnishoptional

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Instructions

1
Preheat your oven to 375°F (190°C).
2
In the bowl of a stand mixer, add the eggs and sugar.
3
With the mixer on low speed, slowly stream in the cooled, melted butter, followed by the dark corn syrup, vanilla extract, and ground vanilla powder.
4
Mix until just combined. Be careful not to overmix or create froth, as this can cause the pecans to sink during baking.
5
Sprinkle the chopped pecans evenly over the bottom of your chilled, unbaked pie crust.
6
Arrange the pecan halves decoratively on top of the chopped pecans.
7
Slowly and gently pour the filling mixture over the pecans in the pie crust.
8
Bake for 40-45 minutes, or until the edges are set but the center still has a slight jiggle.
9
Remove the pie from the oven and let it cool completely on a wire rack for a few hours to allow the filling to set fully.
10
Slice and serve, garnishing with a dollop of fresh whipped cream and a mint leaf, if desired.

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Tips & Notes

Pro tips

Use an oven thermometer to ensure accurate baking temperature; pecan pie fillings are temperature-sensitive and won't set properly if the oven runs cool.
Mix chopped and halved pecans for varied texture—halves stay intact for visual appeal while chopped pieces distribute evenly throughout the filling.
Allow the pie to cool completely at room temperature (at least 4 hours) before slicing; this allows the custard-like filling to fully set and hold its shape.
Brush the unbaked pie crust with a thin egg wash before adding filling to create a moisture barrier and prevent a soggy bottom crust.

Substitutions

Dark corn syrup → light corn syrup (note: milder molasses flavor and lighter color)
Unsalted butter → salted butter (note: reduce added salt if recipe includes it; use 1/4 tsp less)
Vanilla extract + vanilla bean powder → 2 tsp vanilla extract (note: loses subtle spice complexity)

Storage & make-ahead

Store covered at room temperature for 2 days, or refrigerate up to 4 days. Reheat gently at 300°F for 10-15 minutes before serving.

Common Questions

How do I prevent the pie crust from burning before the filling is set?

Cover the crust edges with foil or a pie shield for the first 20-25 minutes of baking, then remove to allow the filling to set and develop color.

Can I make this pecan pie ahead of time?

Yes, bake the pie 1-2 days in advance and store covered at room temperature. Reheat gently at 300°F for 10-15 minutes before serving if desired.

Why is my pecan pie filling runny after baking?

The filling continues to set as it cools; allow at least 4 hours of cooling time before slicing. If still too soft, the oven may run cool—use an oven thermometer to verify temperature.