Quick Answer
To make pecan pie, whisk 3 eggs with 1 cup light corn syrup, 3/4 cup packed brown sugar, 4 tablespoons melted butter, 1 teaspoon vanilla and 1/2 teaspoon salt. Stir in 1 1/2 to 2 cups toasted pecans.
Pour into an unbaked 9 inch pie crust and bake at 350 F for 50 to 65 minutes, until the edges are set and the center jiggles slightly. The center should read about 200 F.
Cool for at least 3 to 4 hours before slicing. Pecan pie sets as it cools.
What Ingredients Do You Need?
- 1 unbaked 9 inch pie crust, homemade or store bought
- 1 1/2 to 2 cups pecan halves
- 3 large eggs
- 1 cup light corn syrup (or half light, half dark)
- 3/4 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 1 tablespoon bourbon (optional)
Why Is Pecan Pie a Thanksgiving Favorite?
Pecans are native to North America, and pecan pie has deep roots in Southern baking. It is one of the most searched pies every November, and Google Trends lists it among the top trending Thanksgiving recipes.
It is also a great make ahead dessert, since it needs hours to set anyway.
How Do You Make Pecan Pie, Step by Step?
1. Heat the oven. Preheat to 350 F with a rack in the lower third. Set a baking sheet on the rack to catch drips and help the bottom crust bake.
2. Toast the pecans. Spread pecans on a sheet and toast for 6 to 8 minutes until fragrant. Cool slightly and roughly chop about half.
3. Prepare the crust. Fit the crust into a 9 inch pie dish, crimp the edges and chill it while you make the filling.
4. Make the filling. Whisk the eggs in a bowl, then whisk in the corn syrup, brown sugar, melted butter, vanilla, salt and bourbon until smooth.
5. Assemble. Scatter the chopped pecans in the crust. Pour in the filling, then arrange the pecan halves on top.
6. Bake. Bake for 50 to 65 minutes. Cover the edges with foil or a pie shield after 25 minutes if they brown too fast.
7. Check doneness. The pie is ready when the edges are puffed and set and the center wobbles slightly, like gelatin, when nudged. An instant read thermometer in the center should read about 200 F.
8. Cool completely. Cool on a rack for at least 3 to 4 hours before slicing.
Why Is My Pecan Pie Runny?
- Underbaked: the most common cause. Bake until the center reaches about 200 F.
- Cut too soon: the filling firms as it cools. Wait several hours.
- Too few eggs: eggs set the custard. Use 3 large eggs.
- Oven too cool: check your oven temperature with an oven thermometer.
Why Did My Pecan Pie Crack or Get Too Firm?
Overbaking makes the filling puff, crack and turn grainy or hard. Pull the pie when the center still has a gentle jiggle. Carryover heat finishes the job.
Can You Make Pecan Pie Without Corn Syrup?
Yes. Replace the corn syrup with an equal amount of maple syrup, or a mix of maple syrup and honey or golden syrup. The flavor is deeper and less sweet, and the filling may be slightly softer.
Use 1 cup brown sugar and 1/2 cup maple syrup with 4 eggs for a corn syrup free pie that still sets well.
How Do You Keep the Bottom Crust From Getting Soggy?
- Bake on the lower rack on a preheated baking sheet.
- Use a glass or metal pie dish, which conduct heat well.
- Partially blind bake the crust for 10 to 15 minutes at 375 F if you like a crisper bottom.
Can You Make Pecan Pie Ahead?
Yes. Bake it 1 to 2 days ahead, cool completely, cover and refrigerate. Let it sit at room temperature for 30 minutes before serving, or warm slices briefly in a 300 F oven.
Pecan pie also freezes well. Wrap the cooled pie tightly and freeze up to 2 months. Thaw overnight in the fridge.
How Do You Store Pecan Pie Safely?
Pecan pie is an egg based custard, so it belongs in the refrigerator after cooling. Do not leave it at room temperature for more than 2 hours.
USDA FSIS recommends cooking egg dishes to 160 F, and a properly baked pecan pie center goes well past that. Covered in the fridge, it keeps for about 3 to 4 days.
What Variations Can You Try?
- Chocolate pecan: scatter 1 cup chocolate chips with the chopped pecans.
- Bourbon pecan: use 2 tablespoons bourbon.
- Maple pecan: swap half the corn syrup for maple syrup.
- Pecan pie bars: bake the filling over a shortbread crust in a 9 x 13 inch pan.
- Salted caramel: sprinkle flaky salt on top after baking.
What Should You Serve With Pecan Pie?
Vanilla ice cream, lightly sweetened whipped cream or a spoon of bourbon whipped cream balance the rich filling. A cup of black coffee cuts the sweetness too.
How Do You Cut Clean Slices?
Chill the pie for an hour, then use a sharp knife dipped in hot water and wiped dry between cuts. Press straight down through the pecans instead of sawing.
How Do You Make a Quick All Butter Crust?
Whisk 1 1/4 cups flour with 1/2 teaspoon salt. Cut in 1/2 cup cold cubed butter until pea sized, then add 3 to 4 tablespoons ice water until the dough holds together. Chill for 1 hour before rolling. A cold crust bakes up flakier.
Frequently Asked Questions
Light or dark corn syrup?
Light gives a classic flavor. Dark adds a deeper, molasses like taste.
How do I know pecan pie is done?
The edges are set, the center jiggles slightly and it reads about 200 F.
Do I need to refrigerate pecan pie?
Yes, after it cools, because it contains eggs.
Can I use chopped pecans only?
Yes, though halves on top look classic.
The Bottom Line
Great pecan pie comes from toasted pecans, a simple corn syrup and egg filling and patient baking at 350 F until the center reaches about 200 F.
Let it cool for hours to set, store it in the fridge, and serve with whipped cream or ice cream.
