Pecan pie is a traditional American dessert known for its sweet, sticky filling and crunchy nut topping. It combines a buttery pastry shell with a rich mixture of corn syrup, brown sugar, and toasted nuts.
The preparation takes about 20 minutes before the pie goes into the oven. It needs a long bake time and several hours to cool, so it helps to make this dessert a day ahead of your event.
Why You'll Love This Recipe
- Toasting the pecans before adding them to the filling deepens their flavor and keeps them crunchy.
- Whisking the sugars and flour together first prevents dry lumps from forming in the wet syrup.
- Letting the filled pie rest for a few minutes before baking allows the nuts to rise to the top for a classic appearance.
Ingredients You Need
- Pie crust: You can use a store-bought unbaked shell or your own homemade pastry dough.
- Pecans: Halves look traditional on top, but chopped nuts make the pie easier to slice.
- Dark brown sugar: This adds a deeper molasses flavor than light brown sugar.
- Light corn syrup: This liquid sweetener prevents the filling from crystallizing and creates a smooth texture.
- Eggs: Bring your eggs to room temperature so they blend easily into the syrup.
Exact amounts are in the recipe card below.
How to Make It
Prepare the dry and wet ingredients: Toast the pecans briefly in the oven and let them cool. Combine the brown sugar, white sugar, flour, salt, and cinnamon in a bowl. Stir in the corn syrup, melted butter, and vanilla until smooth.
Assemble the pie: Whisk the eggs and mix them into the syrup. Place the toasted nuts in the bottom of your pie shell and pour the liquid over them. Give the pie a few minutes to rest so the nuts float to the surface.
Bake and cool: Bake the pie until the edges are set and the center has a slight jiggle. Cover it loosely with foil halfway through the baking time to stop the top from burning. Cool the pie on a wire rack for a few hours before serving.
Baking Tips
- The pie needs to cool completely to finish setting. Slicing it while warm will cause the filling to run.
- Food safety: Dishes containing eggs need to reach an internal temperature of 160°F (71°C) to be safe to eat.
- You can use a mix of chopped pecans and whole pecan halves if you prefer smaller nut pieces in each bite.
Serving Ideas
Serve this pie chilled or at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream on the side.
Storing and Freezing
Store leftover pie in an airtight container or wrapped tightly in the refrigerator for up to 4 days. Freeze the baked and cooled pie wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.
FAQ
Why is my pecan pie runny?
Can I make this without corn syrup?
How do I know when the pie is done?
Pecan Pie
A classic dessert made with a flaky crust, a sweet syrup filling, and toasted pecans baked until set.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 95 minutes
- Yield: 1 9-inch pie 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 9-inch pie crust, unbaked
- 1 1/2 cups (150g) pecan halves
- 3/4 cup (150g) dark brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (16g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1 cup (240ml) light corn syrup
- 3 tablespoons (42g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Instructions
- Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for 5 to 7 minutes. Let them cool completely.
- Whisk the dark brown sugar, granulated sugar, flour, salt, and cinnamon in a large mixing bowl until no lumps remain.
- Stir the light corn syrup, melted butter, and vanilla extract into the sugar mixture.
- Whisk the eggs in a small bowl until the yolks and whites are fully combined. Stir the beaten eggs into the syrup mixture.
- Scatter the cooled pecans evenly across the bottom of the unbaked pie crust. Pour the liquid filling over the nuts. Let the pie sit for 10 minutes so the pecans float to the surface.
- Bake the pie on the middle oven rack for 65 to 75 minutes. The center will jiggle slightly but the internal temperature must reach at least 160°F (71°C) for egg safety, and usually hits 200°F (93°C) when fully set.
- Place a piece of aluminum foil loosely over the pie after 30 minutes of baking to prevent the crust and nuts from burning. Make sure the foil does not touch the filling.
- Transfer the baked pie to a wire rack. Let it cool at room temperature for at least 3 hours before slicing.
Notes
- The pie needs to cool completely to finish setting. Slicing it while warm will cause the filling to run.
- Food safety: Dishes containing eggs need to reach an internal temperature of 160°F (71°C) to be safe to eat.
- You can use a mix of chopped pecans and whole pecan halves if you prefer smaller nut pieces in each bite.
Keywords: pecan pie, Thanksgiving dessert, holiday pie, baking, Southern recipes
