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Pecan pie is synonymous with Thanksgiving. No need to wait until Thanksgiving to whip up this pie chock full of pecans and baked in a sweet dough crust! The custard portion of this pie sets perfectly. I will show you how to avoid common issues with pecan pies, such as burnt crusts or a runny center.
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Jump to:
- Ingredient tips
- Mixing and baking tips
- Storage
- 📋 Recipe
This pie is so simple to make with only a whisk and a bowl needed. So grab your kids and have them help out. You will soon have a Southern baking classic the whole family can enjoy!
This pie works nicely with my sweet dough recipe. This is a tender crust and lends itself to pretty decorations to make your pie extra special.
Ingredient tips
Follow the tips below to ensure your pecan pie turns out perfect.
- Bring your eggs to room temperature before starting this recipe. Room temperature eggs will incorporate with the other ingredients better than cold eggs. This is especially important when creating a custard because if the eggs are not well mixed the custard may be runny.
- Keep your pie crust in the refrigerator or freezer while making the pie. This will help prevent a burnt crust and minimize shrinking.
- I am often asked the question whether one should use whole pecans or pecan pieces in this pie. I prefer pecan pieces as it is easier to dig your fork into and get an explosion of pecans in your mouth! If you prefer a pretty pie where whole pecans are spiraling out from the center of the crust, go for it!
Mixing and baking tips
- Mixing: Just put the corn syrup, sugar, melted butter, vanilla and room temperature eggs in a bowl. Whisk together vigorously. The mixture must be hom*ogenous to prevent a runny center.
- Add the pecans to the bowl after the mixture is hom*ogenous. Alternatively if using whole pecans instead of pecan pieces, arrange the nuts decoratively after pouring the other ingredients into your pie shell.
- Baking: Here is where things can go wrong and you may end up with a disappointing pie. Follow these steps to ensure you have a 'table-worthy' pie sans the burnt crust, overbaked pecans or a runny center (note: I recommend you watch The Perfect Pecan Pie video for a visual on these steps):
- Brush the pie crust with a lightly whipped egg or egg whites before baking. This will help prevent the crust from burning and add a bit of sheen to the baked pie.
- After 20 minutes of baking apply a pie crust shield to the crust or wrap the crust loosely in foil.
- Return pie to oven for an additional 20 minutes, place a square of foil with steam holes cut over the top of the pie.
- Return the pie to oven for 15 more minutes. Check internal temperature of pie by placing an instant read thermometer into the middle of the pie. If the internal temperature is 180° the pie is done. If lower than 180° return the pie to the oven and check temperature every 5 minutes.
- Place pie on a cooling rack and let cool completely before serving.
Storage
This pecan pie should be stored in the refrigerator and covered in foil or placed in an airtight container. I suggest removing the pie from the refrigerator a few hours before serving to allow it to come to room temperature. Alternatively, wrap well and freeze for up to 2 months.
📋 Recipe
Pecan Pie Recipe
No need to wait until Thanksgiving to whip up this pie chock full of pecans and baked in a sweet dough crust!
5 from 30 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 10
Equipment
1 Pie Pan 9"
Pie Drip Catcher or a cookie sheet
Pie Crust Shield or foil
Ingredients
- 1 9" Pre-Rolled Pie Shell, cold (Visit recipe here)
- 10 Ounces Dark Corn Syrup (1 Cup)
- 4 Large Eggs Room temperature
- 7 Ounces Granulated Sugar (1 Cup)
- 1 Ounce Unsalted Butter, Melted (2 Tablespoons)
- 1 teaspoon Vanilla Bean Paste (or Vanilla Extract)
- 6 Ounces Roasted Pecans (¾ Cup)
Instructions
Preheat oven to 350°
Combine corn syrup, eggs, granulated sugar, melted butter and vanilla paste in a bowl. Whisk vigorously until all ingredients are well combined.
Remove pie shell from refrigerator and brush crust generously with a lightly beaten egg or egg whites. This will help prevent the crust from burning.
Pour filling into pie shell and evenly distribute pecans.
Place pie on a pie drip catcher or cookie sheet.
Place pie in preheated oven for 20 minutes. To prevent pie crust from burning apply a pie crust cover or loosely wrap crust in foil.
Return pie to oven for an additional 20 minutes. To prevent pecans from burning place a square of foil with steam holes cut.
Return pie to oven for an additional 15 minutes. Check internal temperature of pie by placing an instant read thermometer into the middle of the pie. If the internal temperature is 180° the pie is done. If lower than 180° return pie to oven and check temperature every 5 minutes.
Place pie on a cooling rack and let cool completely before serving.
Video
Keyword easy pecan pie, pecan pie, pecan pie recipe
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Reader Interactions
Comments
Donna Ross says
Hello, wanting to try your recipe could you tell me if this pie crust is a 9 inch regular or a 9 inch deep pie crust?
Reply
dessertswithstephanie says
Hello Donna, it is a regular depth 9" pie dish. I hope you enjoy!
Reply
Patricia says
Mmmm! Great tips and I love the crispiness at the very top of this pie. Such a lovely treat!Reply
Bobby says
This pie was perfect! Definitely bookmarking this recipe for when I make it again. Thank you!Reply
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