bake · Bake

How to Make Pecan Pie

Name: How to Make Pecan Pie
Yield: 8
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

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.

Total time: 3 hr 20 min
Hands-on: 20 min
Serves: 8
Difficulty: Medium

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

Prepare your 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.
Make the filling. 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.
Add the pecans. 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 the pie. 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 completely. 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.

Tips & troubleshooting

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
Press plastic wrap directly onto the pie surface while cooling to prevent a skin from forming
A properly baked pecan pie will keep at room temperature for 2 days, covered

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.

Questions

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 and store covered at room temperature. Don't refrigerate unless your kitchen is very warm.