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.

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Jump to:

• Ingredient tips
• Mixing and baking tips
• 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!

This pie pairs perfectly with my sweet dough recipe. The tender crust is ideal for creating decorative touches that make your pie extra special.

Ingredient tips

Follow the tips below to ensure your pecan pie turns out perfect.

• 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!

Mixing and baking tips

• Mixing: Just put the corn syrup, sugar, melted butter, vanilla and room temperature eggs in a bowl. Whisk together vigorously. The mixture must be homogenous to prevent a runny center.
  • Add the pecans to the bowl once the mixture is homogeneous. Alternatively, if using whole pecans instead of pecan pieces, arrange them decoratively after pouring the other ingredients into the 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 pie crust with a lightly whipped egg before baking. This helps prevent the crust from burning and adds a bit of sheen to the crust.
  • After baking for 20 minutes, apply a pie crust shield or loosely wrap the crust 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 pie to the oven for an additional 15 minutes. Check internal temperature by inserting an instant-read thermometer into the center of the pie. If temperature reaches 180°F, the pie is done. If it's below 180°F, return the pie to the oven and check the temperature every 5 minutes.
  • Place pie on a cooling rack and let cool completely before serving.

Storage

Store this pecan pie in your refrigerator. Cover in foil or place in an airtight container. Remove pie from refrigerator a few hours before serving to allow it to come to room temperature. Alternatively, wrap well and freeze for up to 2 months.

📋 Recipe