Classic Pecan Pie

Toasted pecans in a rich, gooey filling of corn syrup, brown sugar, butter, eggs and vanilla, baked until just set. A Southern holiday favorite; serves 8.

VegetarianMake-ahead

Contains: milk, egg, tree nuts, wheat. Based on the ingredients as written; check package labels, which can change.

Pecan pie with glossy toasted pecans on top
  • Prep 15 min
  • Cook 1 hr
  • Total 4 hr 15 min
  • Yield 8 servings

Updated

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Pecan pie is a holiday staple, especially in the South. Toasting the pecans first deepens their flavor, and a little salt keeps the sweet filling balanced.

Bake until the center is set but still slightly wobbly; it firms as it cools.

Ingredients

  • 1 unbaked 9-inch pie crust
  • 1 1/2 cups pecan halves, toasted
  • 1 cup light or dark corn syrup
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt

Instructions

  1. Heat the oven. Heat the oven to 350°F. Set the crust on a sheet pan.
  2. Mix. Whisk the corn syrup, brown sugar, eggs, melted butter, vanilla and salt until smooth.
  3. Fill. Scatter the pecans in the crust and pour the filling over them.
  4. Bake. Bake 55 to 65 minutes, until the edges are set and the center jiggles only slightly, about 200°F in the center. Cover the edge with foil after 30 minutes if it browns fast.
  5. Cool. Cool at least 2 hours before slicing.

Tips

  • Toast the pecans at 350°F for 8 minutes.
  • Add 1/2 cup chocolate chips with the pecans for chocolate pecan pie.

Make the crust from scratch: our All-Butter Pie Crust.

Questions about this recipe

Why is my pecan pie runny?
It needed more time. The filling must reach about 200°F in the center to set.
Light or dark corn syrup?
Either. Dark gives a deeper, molasses flavor; light is the classic.

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