# Classic Southern Pecan Pie Recipe

Source: https://trevorfarias.com/recipes/pecan-pie
Author: Trevor Farias (Trevor's Kitchen)
Published: 2026-10-06 · Updated: 2026-10-06
Category: Pies · Cuisine: American

> 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.

## At a glance

- Prep time: 30 minutes
- Cook time: 50 to 60 minutes
- Total time: 5 hours 30 minutes (Includes 1 hour chilling the dough and 3 hours cooling)
- Yield: One 9-inch pie (8 slices)
- Servings: 8
- Calories per serving: 560

## Ingredients

### For the crust

- 1 1/4 cups all-purpose flour, 160 g
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 1/2 cup cold unsalted butter, 113 g, cubed
- 3 to 5 tablespoons ice water

### For the filling

- 2 cups pecan halves, about 8 ounces
- 3 large eggs
- 1 cup light or dark corn syrup
- 3/4 cup packed light brown sugar, 150 g
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine salt

## Instructions

1. **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.
2. **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.
3. **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.
4. **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.
5. **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.
6. **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._

## 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.

## 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.

## 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.

## 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.

## 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

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Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/pecan-pie
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