Classic Southern Pecan Pie Recipe
By Trevor Farias · Updated · 5 hours 30 minutes total · One 9-inch pie (8 slices)
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In a nutshell
To make pecan pie, whisk 3 eggs with 1 cup corn syrup, 3/4 cup brown sugar, 4 tablespoons melted butter, vanilla and salt, stir in 2 cups of toasted pecans, and pour into an unbaked 9-inch pie crust. Bake at 350°F for 50 to 60 minutes, until the edges are set and the center jiggles only slightly, about 200°F inside. Cool for at least 3 hours so the filling sets.
Pecan pie is the sweetest slice on the holiday table: a crisp, buttery crust, a glossy layer of toasted pecans on top, and a rich, gooey filling that tastes of brown sugar, butter and vanilla underneath.
It is also one of the easiest pies to make. The filling is stirred together in one bowl in five minutes. The only tricky part is knowing when to take it out of the oven, and below you will find exactly what to look for so your pie sets and slices cleanly.
Why this recipe works
- Toasting the pecans first makes them crunchier and much more flavorful.
- A mix of corn syrup and brown sugar gives the classic gooey texture with deep caramel flavor.
- Baking on a preheated sheet on the lower rack helps the bottom crust crisp.
- Taking the pie out when the center still jiggles slightly prevents a dry, cracked filling.
- Cooling completely gives the filling time to set.
How do you know when pecan pie is done?
Gently shake the pie. The edges should be set and puffed, and the center should wobble slightly, like set gelatin, not ripple like liquid. If you have an instant-read thermometer, the center of the filling should read 200°F. The filling will continue to firm up as the pie cools.
If the crust edges brown before the filling is ready, cover them with strips of foil or a pie shield.
Why is my pecan pie runny?
A runny pecan pie is almost always underbaked or cut while still warm. The filling is a custard of eggs and sugar, and it needs to reach about 200°F to set. It also needs at least 3 hours of cooling at room temperature. If you can, bake it the day before you serve it.
Light or dark corn syrup?
Light corn syrup gives a classic, mild, buttery filling. Dark corn syrup gives a deeper, almost molasses flavor and a darker color. Both work equally well in this recipe, and some bakers use half of each.
How to store southern pecan pie
- Because the filling contains eggs, cover and refrigerate the pie after it has cooled. It keeps for up to 4 days. Let slices sit at room temperature for 30 minutes before serving, or warm briefly.
- Pecan pie freezes well. Wrap the cooled pie tightly in plastic and foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
Variations to try
- Chocolate pecan pie: scatter 1 cup of semisweet chocolate chips in the crust before pouring in the filling.
- Bourbon pecan pie: add 2 tablespoons of bourbon to the filling.
- Maple pecan pie: replace half the corn syrup with pure maple syrup.
Frequently asked questions
- How do I know when my pecan pie is done?
- The edges should be set and puffed, and the center should jiggle only slightly when gently shaken. The center of the filling should read 200°F on an instant-read thermometer.
- Why didn't my pecan pie set?
- It was most likely underbaked or cut while warm. Bake until the center reaches about 200°F and let the pie cool for at least 3 hours before slicing.
- Does pecan pie need to be refrigerated?
- Yes. It is an egg-based custard pie, so refrigerate it once it has cooled to room temperature. It keeps for up to 4 days.
- Do you need to blind bake the crust for pecan pie?
- No. The long bake on a preheated baking sheet on the lower rack is enough to cook the bottom crust. Chilling the shaped crust before filling also helps.
Recipe card
Classic Southern Pecan Pie Recipe
Classic Southern pecan pie with a flaky all-butter crust and a rich, gooey brown sugar filling packed with toasted pecans. How to tell when it is done so it sets.
By Trevor Farias · Updated
- Prep
- 30 minutes
- Cook
- 50 to 60 minutes
- Total
- 5 hours 30 minutes
- Makes
- One 9-inch pie (8 slices)
Includes 1 hour chilling the dough and 3 hours cooling
Ingredients
For the crust
For the filling
Equipment
- 9-inch pie plate (not deep-dish)
- Rolling pin
- Pastry cutter (optional)
- Rimmed baking sheet
- Mixing bowls and whisk
- Instant-read thermometer (optional)
Instructions
Make the crust
Whisk the flour, sugar and salt in a bowl. Add the cold butter and rub it in with your fingertips or a pastry cutter until the pieces are the size of small peas. Sprinkle in 3 tablespoons of ice water and toss with a fork, adding more water a little at a time just until the dough holds together when squeezed. Shape into a disk, wrap and refrigerate for at least 1 hour.
Shape the crust
On a floured surface, roll the dough into a 12-inch circle. Ease it into a 9-inch pie plate, trim the overhang to 1 inch, fold it under and crimp the edge. Refrigerate while you make the filling.
Toast the pecans
Put a rimmed baking sheet on the lower rack and heat the oven to 350°F. Spread the pecans on a separate small pan and toast for 6 to 8 minutes, until fragrant. Let cool slightly.
Mix the filling
In a large bowl, whisk the eggs until smooth. Whisk in the corn syrup, brown sugar, melted butter, vanilla and salt until well combined. Stir in the toasted pecans.
Fill and bake
Pour the filling into the chilled crust and spread the pecans evenly. Set the pie on the hot baking sheet and bake for 50 to 60 minutes, until the edges are set and the center jiggles only slightly when gently shaken, or reads 200°F. Cover the crust edges with foil if they brown too quickly.
Cool completely
Cool the pie on a wire rack for at least 3 hours before slicing so the filling can set. Serve at room temperature with whipped cream or vanilla ice cream.
Tip: Pecan pie is even better made a day ahead.
Notes
- Toast the pecans for the best flavor and crunch.
- The center should jiggle slightly when the pie comes out; it sets as it cools.
- Cool at least 3 hours, or make the pie a day ahead.
- A store-bought refrigerated crust works if you are short on time.
Nutrition (per serving, estimated)
| Calories | 560 |
|---|---|
| Fat | 33 g |
| Saturated fat | 11 g |
| Carbohydrates | 66 g |
| Fiber | 3 g |
| Sugar | 46 g |
| Protein | 6 g |
| Sodium | 330 mg |
| Cholesterol | 100 mg |
Serving size: 1 of 8. Nutrition is calculated from standard ingredient data and will vary with brands and substitutions.
Recipe from Trevor's Kitchen · https://trevorfarias.com/recipes/pecan-pie
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