Pecan Pie
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
The pecans go into the bottom of the crust, but as the pie bakes they float up and pave the top.
Read more
Underneath is a dense, sticky layer of brown sugar and syrup, very sweet, and although the middle still wobbles a little when it comes out, it firms up enough to slice as it cools.
Ingredients
Instructions
- 1
Preheat the oven to 175C and press the pie crust firmly into the pan.
Shape the edges neatly and make sure the bottom sits flat so the syrup filling does not pool unevenly.
- 2
Beat the 3 eggs first, then whisk in 120 g brown sugar until the grains mostly dissolve.
Mix steadily without whipping in too much air, which helps the baked surface stay smooth.
- 3
Add 150 ml corn syrup, 40 g melted unsalted butter, and 1 teaspoon vanilla extract, then whisk until the mixture looks even.
If butter streaks float on top, keep stirring briefly.
- 4
Spread 180 g pecans evenly across the crust, then pour in the filling slowly so the nuts do not all shift to one side.
Gently nudge the pecans so some rise to the top.
- 5
Bake at 175C for 45-50 minutes.
The edges should look set while only the center wobbles slightly; if the top darkens too fast, cover it loosely with foil.
- 6
Cool the pie on a rack, then refrigerate within 2 hours of baking, or within 1 hour if the room is above 90F (32C).
Let the filling set before slicing. Wipe the filling from the knife after each cut to keep it from marking the next slice.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Old-Fashioned Pecan Pie Recipe
King Arthur Baking Company · Checked: 2026-08-30
- How long does pie last in the fridge?
King Arthur Baking · Checked: 2026-09-11
- Keep Food Safe! Food Safety Basics
USDA FSIS · Checked: 2026-09-11
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