How to Make Pecan Pie
Learn how to make pecan pie with this easy recipe. Perfectly sweet with a gooey filling and crisp crust, this classic dessert is ready in just over an hour.
Equipment
- mixing bowl
- oven
- rimmed baking sheet
- whisk
- measuring cups
- measuring spoons
- wire rack
Ingredients
Pie Filling Ingredients
- 1 9-inch unbaked pie crust
- 1/2 cup unsalted butter 1 stick, melted
- 1 cup light corn syrup
- 3 large eggs at room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecan halves
Instructions
- Preheat your oven to 350°F (175°C) with a rack positioned in the lower-middle of the oven. Place your unbaked 9-inch pie crust onto a rimmed baking sheet; this step helps to catch any potential spills and makes transferring the hot pie safer and easier.
- In a large mixing bowl, whisk together the melted unsalted butter and light corn syrup until they are thoroughly combined and the mixture is smooth and uniform.
- In a separate medium bowl, whisk the three large eggs until they are lightly beaten, which should take about 30 seconds. Add the granulated sugar, packed light brown sugar, vanilla extract, and salt to the beaten eggs, then whisk again until all ingredients are well combined and the sugars are mostly dissolved.
- Gradually pour the egg mixture into the butter and corn syrup mixture, whisking continuously until all ingredients are fully incorporated and the filling is perfectly smooth. This creates the rich, sweet base for your pecan pie.
- Gently fold in the pecan halves, ensuring they are evenly distributed throughout the filling. Carefully pour the entire pecan mixture into the prepared unbaked pie crust on the baking sheet.
- Transfer the baking sheet with the pie to the preheated oven. Bake for 50 to 60 minutes, or until the edges of the filling are set and lightly golden, and the center is puffed but still has a slight, delicate wobble when gently shaken.
- Once baked, carefully remove the pie from the oven and place it on a wire rack. Allow the pie to cool completely at room temperature for at least 3 to 4 hours before slicing and serving. This extended resting time is essential for the filling to fully set and achieve its classic, firm yet gooey texture.
Notes
If the pie crust edges start to brown too quickly, loosely tent them with aluminum foil.