How to Make Pecan Pie
Pecan pie starts with a blind-baked pie crust filled with a mixture of eggs, corn syrup, sugar, butter, and vanilla, then topped with pecans and baked until the filling sets but still has a slight jiggle in the center. The key is getting the filling smooth and not overbaking.
- Difficulty
- Medium
- Total time
- 3 hr 20 min
- Hands-on
- 20 min
- Serves
- 8
- You will need
- 9-inch pie pan, rolling pin, pie weights or dried beans, parchment paper, wire rack, large mixing bowl, whisk, fork
Ingredients
- 3 large eggs
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 4 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1½ cups pecan halves
Step by step
Blind bake the pie crust
Roll out your pastry dough and line a 9-inch pie pan. Trim edges leaving a 1-inch overhang, then fold under and crimp. Prick the bottom all over with a fork. Line with parchment paper, fill with pie weights or dried beans, and blind bake at 375°F for 15 minutes. Remove weights and parchment, bake 5 more minutes until lightly golden.
Whisk the filling until smooth
In a large bowl, whisk together 3 large eggs until smooth. Add 1 cup light corn syrup, 1 cup packed brown sugar, 4 tablespoons melted butter, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Whisk until completely smooth with no streaks of egg visible.
Layer pecans and pour filling
Arrange 1½ cups pecan halves in the bottom of your pre-baked crust. You can lay them flat in neat rows or scatter them randomly. Pour the filling mixture slowly over the pecans, letting it settle around them.
Bake until edges are set
Reduce oven temperature to 350°F. Place pie on the middle rack and bake for 45-55 minutes. The pie is done when the edges are set and the center has just a slight jiggle when you gently shake the pan. The top will be golden brown and may puff slightly.
Cool for at least 3 hours
Let the pie cool on a wire rack for at least 3 hours before cutting. The filling will continue to set as it cools. If you cut too early, the filling will be runny.
Questions people ask
Why is my pecan pie filling runny?
Either the pie wasn't baked long enough or it was cut before cooling completely. The filling needs time to set as it cools. If it's still runny after cooling, return it to a 350°F oven for 10-15 more minutes.
Can I use dark corn syrup instead of light?
Yes, but it will make the pie much darker and give it a stronger molasses flavor. Reduce the brown sugar to 3/4 cup if using dark corn syrup.
How do I know when the pie is done?
The edges should be completely set and the center should have just a slight jiggle when you gently shake the pan. If the whole pie moves like liquid, it needs more time.
Can I make this ahead?
Pecan pie actually improves after a day. Make it up to 2 days ahead.
Tips
- Use fresh pecans and taste them first - rancid nuts will ruin your pie
- If your crust edges brown too quickly, cover them with strips of foil halfway through baking
- Room temperature eggs mix more easily and create a smoother filling
Variations
- Bourbon Pecan Pie: Add 2 tablespoons bourbon to the filling mixture along with the vanilla. The alcohol cooks out, leaving a rich, warm flavor.
- Chocolate Pecan Pie: Melt 4 ounces dark chocolate with the butter before adding to the filling. Reduce corn syrup to 3/4 cup to compensate for the chocolate's sweetness.
- Maple Pecan Pie: Replace 1/2 cup of the corn syrup with pure maple syrup. Use maple extract instead of vanilla for deeper flavor.
More pies and bakes: American dessert bakes, custard tart and German chocolate cake.