Classic Pecan Pie

Categories:

Pies & Tarts
Christmas
Easter
Fall
Thanksgiving
Valentine's day
Soy-free
Vegetarian
Demerara Style Sugar

We kept this recipe simple, using only the classics like vanilla extract, toasted pecans, and our remarkable Demerara Style Sugar. The filling strikes a perfect balance of sweet and rich, with the individual flavours shining through, and the texture is just divine. It’s a tasty throwback everyone will love!

Prep Time
10 minutes
Bake Time
40 to 45 minutes
A pecan pie in a baking dish, shown with three slices cut, with one served on a plate with whipped cream, on a white wood table with a bowl of whipped cream and a bowl of pecans.
Ingredients Equipment

Baking sheet

Parchment paper

Rolling pin (optional)

9-inch pie plate (optional)

Large bowl

Whisk

Liquid measuring cups

Scale OR dry measuring cups

Measuring spoons

Foil OR pie crust shield (optional)

Wire cooling rack

Servings
1 9” pie
  • 1 9” premade frozen pie crust (preferably deep dish) OR premade pie dough
For the filling:
  • 3 large eggs
  • ½ cup (125 ml) dark corn syrup
  • ¾ cup + 1 tbsp (177 g) Redpath® Demerara Style Sugar, packed
  • ¼ cup (57 g) butter, melted
  • 1 tbsp (15 ml) pure vanilla extract
  • ½ tsp (3 g) salt
  • 1⅔ cups (187 g) pecan halves, divided (optional)
Garnishes (optional):
Instructions

Step 1

Preheat oven to 350°F (177°C).

Step 2

Place pecan halves onto a baking sheet lined with parchment paper. Bake in the preheated oven for about 8 minutes or until lightly toasted. Stir halfway through baking time. Remove from oven and set aside to cool.

Step 3

Adjust oven rack to lower-third position in the oven. Parbake pie crust according to package directions. Remove pie crust from oven. Alternatively, roll premade pie dough into a 12-inch circle and gently press it into a 9-inch pie plate. Follow the parbaking instructions on the package. Place baking sheet into the oven and set oven to 375°F (190°C); this may be the same temperature from parbaking.

Step 4

In a large bowl, whisk eggs until homogenous. Add and whisk in the corn syrup and Redpath® Demerara Style Sugar until completely combined. Whisk in melted butter, vanilla extract, and salt.

Step 5

Reserve ⅔ cup (74 grams) of toasted pecan halves, if desired, to arrange on top of the pie. Roughly chop the remaining pecan halves and stir in.

Step 6

Remove preheated baking sheet from oven and place the pie crust onto the baking sheet. Carefully pour filling into the pie crust. Arrange the whole pecan halves over the top.

Step 7

Place filled pie into the oven. If edges are browning too quickly, cover the edges of the pie with foil or use a pie crust shield. Alternatively, tent the entire pie with foil. Bake for 40 to 45 minutes or until filling is set; there should be a slight wobble when the pie is gently nudged.

Step 8

Remove from oven and let cool completely on a wire cooling rack before serving; about 1 hour.

Step 9

If desired, sprinkle with flaky salt and serve with whipped cream or ice cream.

Step 10

Store any leftovers in an airtight container in the fridge for up to 4 days.

A pecan pie in a baking dish, shown with a slice being served on a pie lifter by a person in an apron, on a white wood table with a bowl of pecans
Chef's Tips

*Redpath® Dark Brown Sugar or Redpath® Golden Yellow Sugar can be substituted for the Redpath® Demerara Style Sugar. Note that the final product may be lighter in colour and may have a less earthy and complex flavour.

*If baking with a glass or ceramic dish, add an additional 20 to 25 minutes to the baking time. Check halfway through to ensure the filling does not overbake.

More Pies & Tarts Recipes