Ingredients
Pie Crust
- 1 (9-inch) deep-dish pie crust (store-bought or homemade)
Filling
- 2 cups light brown sugar
- 1 tablespoon all-purpose flour
- ½ cup melted butter (salted or unsalted)
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup chopped pecans
Topping
- 1 cup pecan halves (for the decorative top)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Place the pie crust on a baking sheet lined with foil to catch any spills and make cleanup easier.
- Mix Filling: In a large bowl, whisk together the light brown sugar, all-purpose flour, melted butter, evaporated milk, vanilla extract, and eggs until the mixture is smooth and creamy. Then fold in the chopped pecans evenly.
- Assemble Pie: Pour the custard pecan filling into the unbaked pie crust, spreading it out evenly. Arrange the pecan halves on top in a decorative pattern, starting from the outer edge and working your way toward the center for an appealing look.
- Bake Pie: Bake the pie for 45 to 50 minutes. You'll know it's done when the edges look set, the center jiggles slightly like Jell-O but is not runny, and the top is golden and glossy. If the crust edges brown too quickly, cover them loosely with foil to prevent burning.
- Cool Before Serving: Allow the pie to cool completely on a wire rack for about 2 hours so the custard sets fully before slicing and serving.
Notes
- Using a baking sheet under the pie crust helps catch any filling that bubbles over during baking.
- If the pecan edges brown too fast, tent them with foil during baking to prevent burning.
- The pie should be cooled completely to ensure clean slices and the custard to fully set.
- Both salted or unsalted butter can be used depending on your preference.
- For a more intense pecan flavor, toast the pecans lightly before adding them into the filling and topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
