Pecan Pie

Styled By Kate Ashley
Photography By Kelly Moore Clark

This pecan pie is a Thanksgiving classic, with a rich, gooey filling and perfectly toasted pecans in every bite. Simple to make and always a crowd-pleaser, it’s the perfect sweet finish to your holiday feast.

WHAT YOU NEED:
1 unbaked 9-inch pie crust (homemade or store-bought)
1 cup light corn syrup
1 cup granulated sugar
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves

DIRECTIONS:
Preheat oven to 350°F (175°C) and place an unbaked 9-inch pie crust in a pie dish. Whisk together corn syrup, sugar, eggs, melted butter, vanilla, and salt, then stir in pecan halves. Pour the mixture into the crust and spread evenly. Bake for 50–60 minutes, until set. Cool completely before slicing.