Salted Pecan Pie
A pecan pie made with a buttery, golden crust and a gooey filling infused with caramel and toasted pecans, finished with a sprinkle of sea salt. The pie features a rich, sticky texture with a crunchy nut topping and a slightly crispy edge that bakes to a beautiful golden brown.
Equipment
- Mixing bowl
- Whisk
- Rolling Pin
- 9-inch Pie Pan
- Baking sheet
Ingredients
- 1 uncooked pie crust store-bought or homemade
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 4 large eggs
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 2 cups pecan halves toasted for extra flavor
- 1/2 teaspoon sea salt for finishing
Instructions
- Preheat the oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie pan, trimming the edges as needed. Blind bake the crust for 10 minutes to prevent sogginess.
- In a mixing bowl, whisk together granulated sugar, light corn syrup, eggs, melted butter, and vanilla extract until smooth and well combined. This creates the luscious filling base.
- Toast the pecan halves in the oven or on a skillet until fragrant and lightly golden. Let them cool slightly before adding to the filling; this enhances their flavor and crunch.
- Spread most of the toasted pecans evenly over the bottom of the pre-baked crust, then pour the filling mixture over the nuts, ensuring they are submerged but evenly distributed.
- Bake the pie on a baking sheet for about 50 minutes, or until the filling is set around the edges and slightly jiggly in the center. The crust should be golden and flaky.
- Remove the pie from the oven and immediately sprinkle the remaining pecans on top, pressing them gently into the filling for a decorative crunch.
- Sprinkle sea salt evenly over the top of the pie just before it cools to enhance the caramel notes and balance the sweetness.
- Let the pie cool completely on a wire rack for at least 2 hours to allow the filling to fully set and develop its sticky, gooey texture.
- Slice the pie and serve, enjoying the contrast of crunchy pecans, tender filling, and a hint of sea salt in every bite.
Notes
For an even richer flavor, toast the pecans a day ahead. Make sure to cool the pie completely before slicing to prevent the filling from cracking. A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with this pie.