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How to Make a Pecan Pie that isn’t Runny or Burnt

Pecan pie is synonymous with Thanksgiving. No need to wait until Thanksgiving to whip up this pie chock full of pecans and baked in a sweet dough crust! The custard portion of this pie sets perfectly. I will show you how to avoid common issues with pecan pies, such as burnt crusts or a runny center.

pecan pie for dessertswithstephanie.com

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This pie is so simple to make with only a whisk and a bowl needed. So grab your kids and have them help out. You will soon have a Southern baking classic the whole family can enjoy!

This pie works nicely with my sweet dough recipe. This is a tender crust and lends itself to pretty decorations to make your pie extra special.

Tips for Making the Perfect Pecan Pie: Avoid a burnt pie crust and a runny pecan pie

Ingredients:

  • 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.
  • Keep your pie crust in the refrigerator or freezer while making the pie. This will help prevent a burnt crust and minimize shrinking.
  • 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 and get an explosion of pecans in your mouth! If you prefer a pretty pie where whole pecans are spiraling out from the center of the crust, go for it!
pecans for pecan pie recipe

Tips for preparing and baking your pie to avoid burnt crusts and a runny pecan pie:

  • Mixing: Just put the corn syrup, sugar, melted butter and room temperature eggs in a bowl and whisk it vigorously. The mixture must be homogenous to prevent a runny center.
    • The pecans should be added to the bowl after the mixture is homogenous. Alternatively if using whole pecans instead of pecan pieces, arrange the nuts decoratively after pouring the other ingredients into your pie shell.
  • Baking: 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):
    • Brush the pie crust with a lightly whipped egg or egg whites before baking. This will help prevent the crust from burning and add a bit of sheen to the baked pie.
    • After 20 minutes of baking apply a pie crust shield to the crust or wrap the crust loosely in foil.
    • Return pie to oven for an additional 20 minutes,  place a square of foil with steam holes cut over the top of the pie.
    • Return the pie to oven for 15 more minutes.  Check internal temperature of pie by placing an instant read thermometer into the middle of the pie. If the internal temperature is 180° the pie is done. If lower than 180° return the pie to the oven and check temperature every 5 minutes.
pecan pie for dessertswithstephanie.com

Pecan Pie

No need to wait until Thanksgiving to whip up this pie chock full of pecans and baked in a sweet dough crust!
5 from 49 votes
Prep Time 10 minutes
Cook Time 45 minutes
Servings 10

Equipment

Ingredients
  

  • 1 9" Pre-Rolled Pie Shell, cold (Visit recipe here)
  • 10 Ounces Dark Corn Syrup (1 Cup)
  • 4 Large Eggs Room temperature
  • 7 Ounces Granulated Sugar (1 Cup)
  • 1 Ounce Unsalted Butter, Melted (2 Tablespoons)
  • 1 tsp Vanilla Bean Paste (or Vanilla Extract)
  • 6 Ounces Roasted Pecans (¾ Cup)

Instructions
 

  • Preheat oven to 350°
  • Combine corn syrup, eggs, granulated sugar, melted butter and vanilla paste in a bowl. Whisk vigorously until all ingredients are well combined.
  • Remove pie shell from refrigerator and brush crust generously with a lightly beaten egg or egg whites. This will help prevent the crust from burning.
  • Pour filling into pie shell and evenly distribute pecans.
  • Place pie on a pie drip catcher or cookie sheet.
  • Place pie in preheated oven for 20 minutes. To prevent pie crust from burning apply a pie crust cover or loosely wrap crust in foil.
  • Return pie to oven for an additional 20 minutes. To prevent pecans from burning place a square of foil with steam holes cut.
  • Return pie to oven for an additional 15 minutes. Check internal temperature of pie by placing an instant read thermometer into the middle of the pie. If the internal temperature is 180° the pie is done. If lower than 180° return pie to oven and check temperature every 5 minutes.
  • Place pie on a cooling rack and let cool completely before serving.

Video

Keyword easy pecan pie, pecan pie, pecan pie recipe
Tried this recipe?Let us know how it was!

20 Comments

  1. Melanie E

    Reply

    5 stars
    Ha, I know my first attempt would have been quite likely to be too runny or burnt. Glad I found this. It’s a dish I really want to try. Seriously what’s not to love with this dessert, it’s delicious!

  2. Beautiful Touches

    Reply

    5 stars
    I just love pecan pie. Making it, sharing it, eating it! This method works really well!

  3. lois

    Reply

    5 stars
    Because of the pecans it is easy to burn this pie, thanks for the informaion.

  4. Tammy

    Reply

    5 stars
    As always, your articles are very helpful and include all the information needed for success, thank you

  5. Whitney Stewart

    Reply

    5 stars
    I KNEW I was missing an important pie recipe from my recipe book! But now I have it! Thanks so much for sharing! I will treasure it!

  6. Stephanie

    Reply

    5 stars
    You know, I’ve never let my eggs come to room temperature. I’ll have to try that next time since Pecan Pie is a staple in the south for more than just Thanksgiving time.

  7. Sonia Seivwright

    Reply

    5 stars
    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.

  8. Bryan

    Reply

    5 stars
    Pecan pie is my favorite type of pie! But yes, it is certainly not as good with the filling doesn’t hold together. Thanks for the tips!

  9. Linda D

    Reply

    5 stars
    Excellent tips in this article on how to make a pecan pie and avoid any issues!

  10. Sara B

    Reply

    5 stars
    Woo-hoo! I finally made a pecan pie that wasn’t runny and yucky. Thanks for the tips in the video.

  11. Keri Bevan

    Reply

    5 stars
    This came out perfect in my test round for the big day. Everyone loved it. I added a touch of brandy. Lovely recipe.

  12. Juliette

    Reply

    5 stars
    This pecan pie really is perfection. absolutely delicious and your instructions were clear which made it really easy for me to make, thank you.

  13. Giangi Townsend

    Reply

    5 stars
    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.

  14. Sara

    Reply

    5 stars
    Tested this out in advance of the holidays. This is my new go-to recipe!! Was really perfect – especially like this crust with it.

  15. Ally

    Reply

    5 stars
    Great Tips on the crust and filling. My pie wasn’t runny this time and my crust did not burn.

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