Pecan Pie
Classic Southern pecan pie with a buttery flaky crust, a deeply caramelized custard filling, and toasted pecans on top. The filling is essentially a butter-sugar-egg custard with corn syrup for the silky texture — that's what makes pecan pie different from other nut pies.
Prep Time
22 min
Cook Time
27 min
Servings
6
Calories
470 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Pecans1 ½
- Sugar¾ cup
- Butter½ cup
- Eggs3
- Flour3 cups
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Pecans1.5
- Sugar0.75 cup
- Butter0.5 cup
- Eggs3
- Flour3 cups
Instructions
- 1
Make or buy a 9-inch pie crust. Press into a pie plate, crimp the edges, and refrigerate 30 minutes. Toast 2 cups of pecan halves on a dry baking sheet at 350°F for 8 minutes — toasted pecans are 10x more flavorful than raw.
- 2
Heat the oven to 350°F (175°C). In a saucepan over medium-low heat, melt 1 stick (½ cup) of unsalted butter. Stir in 1 cup of dark brown sugar and ½ teaspoon salt until dissolved. Cool 5 minutes — you don't want to scramble the eggs.
- 3
In a bowl, whisk 1 cup of light corn syrup (or dark for deeper flavor), 3 large eggs, 1 tablespoon of bourbon (or vanilla), 1 teaspoon of vanilla extract, and ½ teaspoon of cinnamon.
- 4
Slowly pour the cooled butter-sugar mixture into the egg mixture, whisking constantly. Whisking continuously prevents the eggs from scrambling on contact with the warm sugar.
- 5
Place the chilled pie crust on a baking sheet (catches any drips). Arrange the toasted pecans in the crust in a circular pattern, then carefully pour the filling over them. The pecans will float to the surface naturally.
- 6
Bake 50-55 minutes until the filling is set around the edges but still slightly jiggly in the very center (it will set as it cools). Tent loosely with foil if the crust browns too quickly. Cool completely (3 hours) before slicing — warm pecan pie runs everywhere.
Watch how to make Pecan Pie
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💡 Expert Tips
- 1.Toast the pecans before adding. Raw pecans contribute texture but minimal flavor. Toasted pecans amplify everything else in the pie.
- 2.Cool the butter-sugar mixture. Hot mixture scrambles the eggs into pebbles on contact. Five minutes of cooling is enough.
- 3.Cool the pie completely before cutting. Warm pecan pie is liquid syrup. Three full hours at room temperature lets it set properly.
- 4.Use dark brown sugar for more flavor. The molasses in dark brown sugar gives a richer, more caramel-forward filling than light brown.
🔬 Why It Works
Pecan pie is a custard pie — the filling is essentially a sweet egg custard with the texture-extender of corn syrup, baked until just set. Corn syrup prevents crystallization, giving you the smooth-as-glass surface and silky texture; without it, the filling would be grainy and granular. Toasted pecans contribute the dominant flavor, balanced by the sweet custard. The slightly underbaked center (jiggle test) prevents overcooking — residual heat continues to set the filling for 30-45 minutes after pulling from the oven.
Frequently Asked Questions
Can I use maple syrup instead of corn syrup?▾
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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