How to make a pecan pie that isn't runny or burnt

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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Jump to:

• Pecan pie ingredients
• Instructions
• Storage
• 📋 Recipe

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℃)

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