Pecan Pie
Pecan Pie is the American South on a plate — a flaky butter crust cradling a gooey caramel custard studded with toasted pecans. Warm from the oven with vanilla ice cream, it is the pie that makes every holiday table feel complete.
- Prep time
- 20 mins
- Cook time
- 55 mins
- Total time
- 75 mins
- Servings
- 4 servings
- Calories
- 640
Ingredients
- 1 deep-dish pie crust (9-inch), homemade or store-bought
- 3 large eggs
- 1 cup (240ml) light corn syrup
- 3/4 cup (150g) packed dark brown sugar
- 4 tablespoons (60g) unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground cinnamon
- 2 cups (200g) pecan halves, toasted
- 1 tablespoon bourbon (optional)
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie plate, crimp the edges decoratively, and blind-bake for 10 minutes to keep the bottom crisp. Reduce the oven to 325°F (165°C).
- In a large bowl, whisk the eggs until just blended. Whisk in the corn syrup, brown sugar, melted butter, vanilla, salt, cinnamon, bourbon (if using), and flour until smooth and glossy.
- Scatter the toasted pecans over the par-baked crust, then pour the filling over them — most of the pecans will float to the top and arrange themselves into that classic mosaic.
- Bake for 50–55 minutes, until the edges are set and puffed but the very center still has a slight jiggle when you nudge the pan. Cover the crust edges with foil if they brown too fast.
- Cool completely on a wire rack for at least 3 hours — the filling finishes setting as it cools, and cutting early gives a runny slice.
- Serve at room temperature or slightly warm, with vanilla ice cream or lightly whipped cream.
Pro tips
- Dark corn syrup gives a bolder caramel flavor than light — either works, so use what you love.
- The slight jiggle in the center is the doneness cue; it sets completely during cooling.
- A teaspoon of orange zest in the filling brightens the whole pie beautifully.
- Pie keeps 3 days at room temperature covered, or a week refrigerated.
Frequently asked questions
Why is my pecan pie runny?
Usually it was slightly underbaked or over-measured in liquid. Bake until the center jiggles only slightly when nudged, then cool fully — it sets as it cools.
Can I use maple syrup instead of corn syrup?
Corn syrup gives the classic gooey, stable texture. Maple syrup works for a deeper flavor but makes a softer set — use half maple, half corn syrup for a compromise.
Should I toast the pecans first?
Toast them in a 350°F (175°C) oven for 6–8 minutes until fragrant. Toasted pecans taste dramatically richer than raw ones.
Can I use a store-bought crust?
Yes — a store-bought deep-dish crust is a fine shortcut. Blind-bake it for 10 minutes so the bottom stays crisp under the wet filling.