Pecan Pie Recipe
Try my classic Pecan Pie recipe with a gooey filling, crunchy pecans, and flaky crust. It bakes in under an hour without having to blind bake the crust!
Equipment
- 9" pie pan
- mixing bowl
Ingredients
- 1 (9-inch) unbaked pie crust
- 1½ cups coarsely chopped pecans (180g)
- 1 cup light or dark corn syrup (240mL/350g)
- ¾ cup granulated sugar (150g)
- 3 large eggs room temperature
- 4 tablespoons unsalted butter melted and slightly cooled (57g)
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
Instructions
- Position an oven rack in the bottom third of the oven, and preheat the oven to 425°F.
- Place the unbaked pie crust in a deep dish pie plate and crimp the edges. If you are using homemade pie dough, freeze it for 20 minutes. (Alternatively, you can use a frozen crust that is already shaped.) Place the crust on a baking sheet and fill it with the chopped pecans.
- In a medium mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until well combined. Pour over the pecans. (If desired, place additional pecan halves on top in a decorative pattern.)
- Bake for 15 minutes. Reduce the oven temperature to 350°F. Continue baking for 35 to 40 minutes or until the filling is puffed and the center wobbles slightly when gently shaken. You can also test it with an instant-read thermometer. The pie filling is done when the center reaches 195-200°F. Loosely tent with foil at any time during baking if the crust is browning too quickly. Let cool completely on a wire rack before slicing.
Notes
- This recipe makes enough filling to fill a standard deep-dish pie (1½ inches deep). If you are using a shallow pan or a store-bought frozen crust, you may have filling left over. Add an extra ½ cup of pecans and fill two shallow pie crusts instead, or use a 10” store-bought pie crust.
- How to perform the jiggle test: Essentially, you gently shake the sheet pan that the pie dish sits in. The center of the pie filling should gently wobble back and forth as a whole or have a slight jiggle to it, but it should not be sloshy or ripple from being too liquidy. (If it is, keep baking it.) If you’re worried about eyeballing it, an instant-read thermometer helps! The pie filling is done when the center reaches 195-200°F, which is high enough for the eggs to set and the syrup to thicken up.
- Serving: Top it with a big scoop of vanilla ice cream or a generous dollop of whipped cream. Both options pair well with the gooey filling and buttery pie crust! You can even finish it off with a drizzle of ganache or hot fudge sauce for a chocolatey finish, or contrast the sweetness with a sprinkle of flaked sea salt.
Nutrition
Calories: 416kcal Carbohydrates: 55g Protein: 4g Fat: 22g Saturated Fat: 5g Polyunsaturated Fat: 5g Monounsaturated Fat: 11g Trans Fat: 0.2g Cholesterol: 85mg Sodium: 312mg Potassium: 132mg Fiber: 2g Sugar: 53g Vitamin A: 288IU Vitamin C: 0.2mg Calcium: 35mg Iron: 1mg