There’s a heated debate about whether it is pronounced it pee-KAN or puh-KAHN pie, but no matter which side you’re on, you can appreciate the classic American dessert that is pecan pie. A flaky pastry crust holds a thick, rich, nutty filling with a depth of flavor that is far more than the sum of its parts. This pie also stands completely on its own — there’s no need to garnish it with whipped cream, ice cream, or any other toppings.

Most recipes for pecan pie call for corn syrup — it’s what gives the pie filling its unique texture. But if you don’t want to use it, you can substitute with an inverted sugar syrup like golden syrup or maple syrup. You might not get quite as sturdy of a filling, but the flavor will still be to die for.

1 unbaked pie crust for a 9-inch pie
2 cups pecan halves, divided
4 large eggs
¾ cup sugar
1 cup light corn syrup
½ cup unsalted butter, cut into small pieces
¼ cup light brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt

1. Preheat the oven to 350F.

2. Fit the pie crust into a 9-inch pie dish, crimping the edge. Spread 1 cup of the pecans in a single layer over the bottom of the crust.

3. In a saucepan, combine the eggs, sugar, corn syrup, butter, brown sugar, vanilla, and salt. Whisk the mixture over low heat until warm and well combined. Pour the mixture into the pie crust, and sprinkle the remaining cup of pecans over the top.

4. Bake for about 40 minutes, until the edges are golden brown and the filling is set.

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