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Pecan Pie Recipe

Pocker Emily
Close view of a pecan pie wedge with glossy nut topping
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A nine-inch pecan pie with a crisp nut topping, brown-sugar filling and a ready-made pastry crust. Cool and chill before cutting into eight slices.
Estimated Recipe CostEstimated US$9.05 per pie; about US$1.13 per slice (8 slices).
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling and chilling 4 hours
Total Time 5 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 506
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Pie
  • 1 refrigerated unbaked 9-inch pie crust about 200 g; not a deep-dish shell
  • 2 cups pecan halves 200 g
  • 1 cup light corn syrup 240 ml
  • 1/2 cup packed light brown sugar 100 g
  • 3 large eggs about 150 g without shells
  • 3 tablespoons unsalted butter 42 g, melted and cooled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt

Equipment

  • 9-inch standard pie plate
  • Rimmed baking sheet
  • Mixing bowl
  • Whisk
  • Instant-read thermometer
  • Cooling rack

Instructions
 

  1. Heat the oven to 350°F (175°C), with a rack in the lower-middle position. Fit the unbaked crust into a standard 9-inch pie plate without stretching it; fold and crimp the edge. Place the plate on a rimmed baking sheet.
  2. Scatter the pecans evenly in the crust. In a bowl, whisk the corn syrup, brown sugar, eggs, melted cooled butter, vanilla and salt just until smooth. Pour slowly over the nuts. Do not overfill the shell; the specified pan should hold the filling.
  3. Bake for about 60–70 minutes. Shield the pastry rim loosely with foil if it browns early. The outer filling should be set and the center should wobble slightly as a unit, not ripple like liquid. A thermometer in the center, avoiding the crust, should register about 200°F (93°C). Check from 55 minutes because ovens and plates vary.
  4. Cool on a rack for about 1 hour, then refrigerate. Do not leave the pie at room temperature for more than 2 hours, or 1 hour above 90°F (32°C). Chill for at least 3 additional hours before slicing; cover once cold.
  5. Cut into 8 slices with a sharp knife, wiping between cuts. Keep covered at 40°F (4°C) or colder and use within 3–4 days. Cream and other serving accompaniments are optional and are not included in the nutrition estimate.

Nutrition

Calories: 506kcalCarbohydrates: 58gProtein: 5.7gFat: 30gSaturated Fat: 7.3gCholesterol: 86mgSodium: 261mgFiber: 2.4gSugar: 23.3g

Video

Notes

Contains pecans, eggs, milk and wheat with the specified crust. Nutrition is an estimate for one-eighth of the pie, using USDA standard ingredient composition plus Pillsbury refrigerated crust and Karo light syrup label values; toppings are excluded. Ingredient brands and portions change the result. Cost is an illustrative US grocery estimate for quantities used: pecans $4.41 (200 g at $10/lb), crust $2.00, eggs $0.75, syrup $0.90, sugar $0.22, butter $0.46, vanilla and salt $0.31. It is not a live local price quote.
The embedded tutorial is by Preppy Kitchen, published November 12, 2020. It demonstrates pecan pie with eggs, syrup and pastry; its sweetener proportions and oven schedule differ. Follow this card's quantities, temperature and doneness cues.

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