This is the go-to pecan pie recipe! Loaded with pecans and savory gooey filling in a from-scratch pie crust. Always a hit and never disappoints.

Of all the holiday pies, pecan pie is my absolute go-to.

Hands down my most regular pie. But one could easily get it wrong by skimping on the most important ingredient, the pecans. Listen, it can’t be called Pecan Pie if you don’t use a lot of pecans!!!!

With this pecan filled pie you will be showered with praises. Eyes will close and you will hear things like “Oh my heavens” and “Wow this is soooo good!”. I mean what more could anyone want to possibly hear? This by far is the DEPENDABLE pecan pie you will ever make and that your guests will ever eat. And I mean it. Plus my father-in-law said so, and trust me that my friends is saying something!

My pecan pie recipe was adapted, but only slightly, from one of Martha Stewart’s. I hardly tweaked it but maybe a tad. She surely gets all the credit for this one.

To Make The Go-to Pecan Pie Set out:

eggs
light corn syrup
dark brown sugar
unsalted butter
real vanilla extract
kosher salt
pecans
9-inch pie crust
whipped cream or vanilla ice cream, for serving

First, preheat your oven to 375° and move your rack to the lowest position in your oven so the pecans won’t burn before the pie is cooked.

Meanwhile crack and add 4 eggs into a mixing bowl and whisk to combine.

Next measure and add in 1 cup corn syrup, 1/3 cup dark brown sugar and 1/4 cup granulated sugar.

Then add in 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt, whisking to combine.

Pour in the melted and cooled butter.

Whisking one last time to combine.

Next roll out the one half of this from-scratch pie crust recipe. Then trim the overhang to 1-inch and tuck and pinch to form an edge.

Then chill the dough for at least 20 minutes.

You can do this prior to making the filling.

Placethe chopped pecans into the chilled pie crust and then top with the whole pecans.

Pour that glorious ooey-gooey filling over top.

Lastly, place the pie onto a lined baking sheet and then slide on the lowest rack, in a preheated oven and wait patiently until the pie has baked for 50 minutes or so.

Let cool completely before slicing.

Finally, serve with vanilla ice cream, maybe a drizzle of chocolate or caramel sauce and with a hot cup of coffee.