Southern pecan pie
Classic Southern pecan pie with a gooey, set caramel filling and a crunchy layer of toasted pecans in a flaky crust, with clear doneness cues so it's never runny.
8% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 1 hr 5 min
- Resting
- 3 hr
- Serves
- 8
- Calories
- 555
- Protein
- 5 g
- Per serving
- $1.42
Why this recipe works
Pecan pie is the sweet, nutty Southern classic that shares the holiday table with pumpkin pie. The filling is a simple mix of eggs, sugar and syrup, and the only real trick is knowing when it's done, so it slices cleanly instead of running across the plate.
- Toasting the pecans for 8 minutes first deepens their flavor and keeps them crunchy on top of the filling.
- Brown sugar with light corn syrup gives a rich caramel flavor without the filling becoming cloyingly sweet or grainy.
- Baking on a preheated sheet in the lower third of the oven cooks the bottom crust through before the filling overbrowns.
Ingredients
To serve
You will need
- 9-inch pie plate
- Rimmed baking sheet
- Instant-read thermometer (optional)
Method
Tap a step number to mark it done.
Toast the pecans
Heat the oven to 350°F with a rack in the lower third and a rimmed baking sheet on it. Spread the pecans on another pan and toast 8 minutes, until fragrant. Let them cool.
Line the pie plate
Fit the crust into a 9-inch pie plate, crimp the edge, and chill it while you make the filling.
Mix the filling
Whisk the eggs in a bowl until smooth. Whisk in the corn syrup, brown sugar, melted butter, vanilla and salt until fully combined. Stir in the pecans.
Bake
Pour the filling into the crust and set the pie on the hot baking sheet. Bake 50 to 60 minutes, until the edges are puffed and the center jiggles only slightly, like set gelatin, when you nudge the pan (about 200°F in the center). Tent with foil after 30 minutes if the crust or nuts are getting dark.
Cool fully
Cool on a wire rack for at least 3 hours. The filling finishes setting as it cools, so cutting it warm makes it run.
Cook's notes
- The most common mistake is underbaking. A pie that sloshes in the center needs more time, even if the top looks dark; tent it with foil and keep going.
- For neat slices, use a sharp knife wiped clean between cuts, and make sure the pie has cooled completely.
- Pecan pie keeps covered at room temperature for 1 day, then in the fridge for up to 4 days. It also freezes well for up to 2 months.
Nutrition per serving
555 calories
$1.42 estimated cost per serving
Where the calories come from
| Protein | 3% of calories | 5 g |
|---|---|---|
| Carbs | 47% of calories | 68 g |
| Fat | 50% of calories | 32 g |
| Fiber | 3 g | |
| Sodium | 280 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Is light or dark corn syrup better for pecan pie?
Light corn syrup gives a classic buttery caramel flavor. Dark corn syrup adds a deeper, molasses-like taste and a darker color. Both set the same way.
Why is my pecan pie runny?
It was taken out too early or cut while warm. Bake until the center barely jiggles (about 200°F), then cool for at least 3 hours before slicing.
Can I make pecan pie ahead?
Yes, it's a great make-ahead pie. Bake it up to 2 days ahead and keep it covered in the fridge; let it come to room temperature before serving.
