{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/pecan-pie","markdownUrl":"https://trevorfarias.com/recipes/pecan-pie/recipe.md","name":"Classic Southern Pecan Pie Recipe","description":"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.","summary":"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.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-06","dateModified":"2026-10-06","category":"Pies","cuisine":"American","keywords":["pecan pie recipe","classic pecan pie","southern pecan pie","homemade pecan pie","easy pecan pie","thanksgiving pecan pie"],"prepTime":"PT30M","cookTime":"PT1H","totalTime":"PT5H30M","yield":"One 9-inch pie (8 slices)","servings":8,"ingredientGroups":[{"name":"For the crust","ingredients":[{"amount":"1 1/4","unit":"cups","name":"all-purpose flour","note":"160 g","text":"1 1/4 cups all-purpose flour, 160 g"},{"amount":"1","unit":"tablespoon","name":"granulated sugar","text":"1 tablespoon granulated sugar"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"1/2","unit":"cup","name":"cold unsalted butter","note":"113 g, cubed","text":"1/2 cup cold unsalted butter, 113 g, cubed"},{"amount":"3 to 5","unit":"tablespoons","name":"ice water","text":"3 to 5 tablespoons ice water"}]},{"name":"For the filling","ingredients":[{"amount":"2","unit":"cups","name":"pecan halves","note":"about 8 ounces","text":"2 cups pecan halves, about 8 ounces"},{"amount":"3","name":"large eggs","text":"3 large eggs"},{"amount":"1","unit":"cup","name":"light or dark corn syrup","text":"1 cup light or dark corn syrup"},{"amount":"3/4","unit":"cup","name":"packed light brown sugar","note":"150 g","text":"3/4 cup packed light brown sugar, 150 g"},{"amount":"4","unit":"tablespoons","name":"unsalted butter","note":"melted and slightly cooled","text":"4 tablespoons unsalted butter, melted and slightly cooled"},{"amount":"2","unit":"teaspoons","name":"pure vanilla extract","text":"2 teaspoons pure vanilla extract"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"}]}],"steps":[{"step":1,"name":"Make the crust","text":"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.","tip":null},{"step":2,"name":"Shape the crust","text":"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.","tip":null},{"step":3,"name":"Toast the pecans","text":"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.","tip":null},{"step":4,"name":"Mix the filling","text":"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.","tip":null},{"step":5,"name":"Fill and bake","text":"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.","tip":null},{"step":6,"name":"Cool completely","text":"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."}],"equipment":["9-inch pie plate (not deep-dish)","Rolling pin","Pastry cutter (optional)","Rimmed baking sheet","Mixing bowls and whisk","Instant-read thermometer (optional)"],"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."],"storage":["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":["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."],"faqs":[{"question":"How do I know when my pecan pie is done?","answer":"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."},{"question":"Why didn't my pecan pie set?","answer":"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."},{"question":"Does pecan pie need to be refrigerated?","answer":"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."},{"question":"Do you need to blind bake the crust for pecan pie?","answer":"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."}],"nutritionPerServing":{"calories":560,"fatGrams":33,"saturatedFatGrams":11,"carbohydrateGrams":66,"fiberGrams":3,"sugarGrams":46,"proteinGrams":6,"sodiumMilligrams":330,"cholesterolMilligrams":100}}