Pecan pie is a Thanksgiving classic - but you don't have to wait for the holiday to enjoy it! This version is loaded with crunchy pecans and baked in a sweet, buttery crust. The custard filling bakes up perfectly smooth, and I'll show you simple tips to prevent problems like a burn crust or a runny center.
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This pie is incredibly simple to make - requiring only a whisk, measuring utensils and a bowl. Get your kids involved, and you'll soon have a Southern baking classic that the whole family can enjoy!
Pecan pie ingredients
Gather the following ingredients to whip up this recipe:
- Pecans - I am often asked the question whether one should use whole pecans or pecan pieces in this pie. I prefer pecan pieces as it is easier to dig your fork into the pie. If you prefer a pretty pie where whole pecans are spiraling out from the center of the crust, go for it!
- Eggs - Bring your eggs to room temperature before starting this recipe. Room temperature eggs will incorporate with the other ingredients better than cold eggs. This is especially important when creating a custard because if the eggs are not well mixed the custard may be runny.
- Granulated sugar
- Butter - use unsalted, melted butter
- Vanilla extract or vanilla bean paste
- Corn syrup - Use either light or dark corn syrup. For a corn syrup-free version, substitute ¾ cup of pure maple syrup for the 1 cup of corn syrup in this recipe.
- Pie Crust - This pie pairs perfectly with my sweet dough recipe. The tender crust is ideal for creating decorative touches that make your pie extra special. Keep your pie crust in the refrigerator or freezer while making the pie. This will help prevent a burnt crust and minimize shrinking.
Instructions
Here is where things can go wrong and you may end up with a disappointing pie. Follow these steps to ensure you have a 'table-worthy' pie sans the burnt crust, overbaked pecans or a runny center (note: I recommend you watch The Perfect Pecan Pie video for a visual on these steps):
Prepare crust
Lightly whisk an egg, then use a pastry brush to apply the egg wash to your pie crust. This step helps protect the crust from burning and gives it a golden sheen when baked. After brushing on the egg, place the crust in the refrigerator or freezer while you make the filling - chilling helps prevent the crust from shrinking or overbrowning in the oven.
Mixing and baking the pecan pie
1 - Preheat oven to 350℉ (180℃)
2 - Combine corn syrup, eggs, granulated sugar, melted butter and vanilla paste in a bowl.
3 - Whisk vigorously until all ingredients are fully combined. It's important to mix everything thoroughly - if the filling isn't well blended, your pie can turn out runny instead of perfectly set.
4 - Add pecans and stir well.
5 - Pour filling into pie crust.
6 - Bake pie in preheated oven for 20 minutes. After 20 minutes apply a pie crust cover or loosely wrap crust in foil if crust is turning too dark.
7 - Return pie to oven for an additional 20 minutes. After 20 minutes place a square of foil with steam holes cut to prevent pecans from burning.
8 - Return pie to oven for an additional 15 minutes. Check internal temperature of pie by placing an instant read thermometer into middle of the pie. If the internal temperature is 180℉(82℃) the pie is done. If lower than 180℉(82℃) return pie to oven and check temperature every 5 minutes.
9 - Place pie on a cooling rack and let cool completely before serving.
10 - Slice, serve and enjoy your pecan pie!
Storage
Store your pie in the refrigerator for up to 4 days, either covered with foil or in an airtight container. A few hours before serving, let it sit at room temperature so the filling softens and the flavors shine.
📋 Recipe
Pecan Pie Recipe
Equipment
- 1 Pie Pan 9" standard depth (this recipe does not make a deep dish pie)
- 1 Pie Drip Catcher or a cookie sheet
- 1 Pie Crust Shield or foil
- Bowls, measuring cups and spoons
- 1 Hand whisk
Ingredients
- 1 9" Pre-Rolled Pie Shell, cold Use your recipe or visit my recipe by clicking the link
- 1 Cup Dark Corn Syrup
- 4 Large Eggs Room temperature
- 1 Cup Granulated Sugar
- 2 Tablespoons Unsalted Butter, Melted
- 1 teaspoon Vanilla Bean Paste (or Vanilla Extract)
- ¾ Cup Roasted Pecans, chopped
Instructions
- Preheat oven to 350℉ (180℃)
- Combine corn syrup, eggs, granulated sugar, melted butter and vanilla paste in a bowl. Whisk vigorously until all ingredients are well combined.1 Cup Dark Corn Syrup, 4 Large Eggs, 1 Cup Granulated Sugar, 2 Tablespoons Unsalted Butter, Melted, 1 teaspoon Vanilla Bean Paste
- Add pecans and stir well.¾ Cup Roasted Pecans, chopped
- Remove pie shell from refrigerator and brush crust generously with a lightly beaten egg or egg whites. This helps prevent the crust from burning.1 9" Pre-Rolled Pie Shell, cold
- Pour filling into pie shell.
- Place pie on a pie drip catcher or cookie sheet.
- Bake pie in preheated oven for 20 minutes. After 20 minutes apply a pie crust cover or loosely wrap crust in foil if crust is turning too dark.
- Return pie to oven for an additional 20 minutes. After 20 minutes place a square of foil with steam holes cut to prevent pecans from burning.
- Return pie to oven for an additional 15 minutes. Check internal temperature of pie by placing an instant read thermometer into middle of the pie. If the internal temperature is 180℉(82℃) the pie is done. If lower than 180℉(82℃) return pie to oven and check temperature every 5 minutes.
- Place pie on a cooling rack and let cool completely before serving.
Catalina says
I've made it and it's the best pecan pie I've ever made! Now it's a favorite in our house!
dessertswithstephanie says
Thank you for the feedback, Catalina! Yes - this is one of our fav pies also.
Beautiful Touches says
I just love pecan pie. Making it, sharing it, eating it! This method works really well!
Tammy says
As always, your articles are very helpful and include all the information needed for success, thank you
dessertswithstephanie says
Thank you for visiting and for the feedback!
Sonia Seivwright says
I am so glad I read this post, my grandma used to make this pie perfectly. I couldn't remember how, and I gave up trying to bake them perfectly. Thank you for sharing. Your suggestions for baking time and temperature will also be useful for ensuring that the pie is fully set but not overcooked.
Sara B says
Woo-hoo! I finally made a pecan pie that wasn't runny and yucky. Thanks for the tips in the video.
Keri Bevan says
This came out perfect in my test round for the big day. Everyone loved it. I added a touch of brandy. Lovely recipe.
Juliette says
This pecan pie really is perfection. absolutely delicious and your instructions were clear which made it really easy for me to make, thank you.
Giangi Townsend says
My husband adored it and pretty much ate the whole pie by himself. Southern boy love a good pecan pie, and yours is perfect.
Thank you.
Sara says
Tested this out in advance of the holidays. This is my new go-to recipe!! Was really perfect - especially like this crust with it.
dessertswithstephanie says
Planning for the holidays in advance always makes everything less stressful. I hope your guests enjoy the pie!
Ally says
Great Tips on the crust and filling. My pie wasn't runny this time and my crust did not burn.
dessertswithstephanie says
So happy to know this. Thank you for the comment!