Pecan Pie
Unlike pumpkin pie, pecan pie has always been an absolute favorite of mine. Given my long-running love affair with nuts, I’d gobble up as much pecan pie as I could around the holidays. I loved the combination of the sweet filling with the salty nuts. Pair that with a buttery, flaky crust and you pretty much had heaven as far as I was concerned. This ranks up there with pumpkin in terms of standard Thanksgiving pie fare, so I thought it would only be fitting to share my favorite recipe as we close in on the holiday.
I adore this pie for two primary reasons:
#1: There are tons of chopped up pecans all throughout the pie and not just in a little layer on top; and
#2: The filling doesn’t have that fake, gelatin-y, super firm set consistency, which can sometimes be a little off-putting.
I basically can’t get enough of this and am making it my New Year’s resolution for 2011 to make pecan pie outside of the month of November. It so deserves it!
One year ago: Lebkuchen – German Christmas Cookies
Pecan Pie
A pecan pie studded with chopped, toasted pecans all throughout the pie.
Ingredients:
1 recipe Pie Dough (for single crust)
6 tablespoons unsalted butter, cut into 1-inch pieces
1 cup dark brown sugar
½ teaspoon salt
3 large eggs
¾ cup light corn syrup
1 tablespoon vanilla extract
2 cups pecans, toasted and chopped into small pieces
Directions:
1. Prepare the crust and refrigerate for at least 1 hour.
2. Adjust the oven rack to the center position and heat the oven to 400 degrees F. Remove the dough from the refrigerator and roll it out on a lightly floured work surface to a 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
3. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. using thumb and forefinger, flute edge of dough. Use a fork to prick the dough all over the bottom and sides of the pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.
4. Remove pie pan from refrigerator, line crust with aluminum foil or parchment paper, and fill with pie weights or dried beans, filling the whole way up to the rim of the pie plate. Bake for 15 minutes. Remove foil/parchment and weights, rotate plate, and bake 5 to 15 additional minutes until crust is golden brown and crisp. Remove pie plate from oven.
5. Meanwhile, melt the butter in a medium heatproof bowl set in a skillet of water maintained at just below a simmer. Remove the bowl from the skillet; stir in the sugar and salt with a wooden spoon until the butter is absorbed. Beat in the eggs, then the corn syrup and vanilla. Return the bowl to hot water; stir until the mixture is shiny and hot to the touch, about 130 degrees on an instant-read thermometer. Remove from the heat; stir in the pecans.
6. As soon as the pie shell comes out of the oven, decrease the oven temperature to 275 degrees F. Pour the pecan mixture into the hot pie shell.
7. Bake on the middle rack until the pie looks set and yet soft, like gelatin, when gently pressed with the back of a spoon, 50 to 60 minutes. Transfer the pie to a rack; cool completely, at least 4 hours.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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The pecan pie looks divine!
Being from Texas, we grew up on pecan pie! Every holiday season it was on the table. I love it!
oh, I am the same way! I was born in Texas, and my my mom makes the best pecan pie I have ever tasted, because she uses maple syrup instead of corn syrup. It makes all the difference. If you try it, trust me, you will never go back. Everyone else who’s tried it agrees with me!
Hannah,
Do you substitute the maple syrup in the same amount for corn syrup?
Thanks.
Oh how I want to make a pecan pie for Thanksgiving but my husband doesn’t like it which means I’ll end up eating the entire thing myself which is never good. :) This one looks particularly delish!
Looks wonderful. I love the texture of your filling.
Beautiful!
Wow, I have never been the biggest fan of pecan pie, but this looks like it would change my mind instantly! How do you toast your pecans? Any suggestions?
Hi Shawn, Just on a baking sheet at 350 for about 8 minutes, tossing them about halfway through. I have also made this without toasting them and it was great too!
ooooo baby this looks good! Bring on the Holidays :) Really looks beautiful!
This looks divine! Love an ooey, gooey pecan pie.
this pie looks delicious! i absolutely love pecan pie, but i’ve never made it – though i’ve made pecan bars numerous times. i’ll be trying this out for thanksgiving for sure, i can’t wait!
I’ve never been a fan of pecan pie because of that jello-ey rubbery middle that they often have. Since you say this one doesn’t have it, I’m going to give this recipe to my aunt so she could make this pecan pie for Thanksgiving. :)
I love Pecan pie too!! Do you make Pecan Tassies ? Love them too !! I always add Pecan pie to my Thanksgiving menu, it’s always a hit !
Hi Tina, Pecan tassies are one of my favorite Christmas treats! I haven’t made them in a few years though. Need to make them this year and get them up on the site!
The center of this pie looks perfect. I haaaaaate dry pecan pies!
The texture of this pie looks wonderful! Yum!
Michelle! This looks amazing!!! I’m like you, I like pecan pie, but not that gelatinous center. Yours looks like perfection!
The chopped-up pecans in the filling is a fantastic idea. The more pecan flavor the better, in my books.
I just found your site and wow, is it ever impressive! I’m amazed by all the great recipes and useful information you have here. And that pie looks sticky good! And you’re so right about making desserts outside their holiday windows. I would eat Thanksgiving desserts ANY day.
Thank you for the kind words Irina, so happy you’ve been enjoying the site!
Looks amazing.. Just wish I could eat nuts. :( Will definitely be trying the pie dough recipe though :)
Courtney,
I am in the same boat with you, alergic to nuts. But, I can have almonds. Is there an almond pie?
I just picked up a big bag of pecans at Sam’s Club and didn’t have any plans for them. My mom often makes pumpkin pecan pies, but I find myself nibbling the pecans off of the top. For some reason, I’ve never made pecan pie, though… Will have to give this one a try!
I’ve been watching your Thanksgiving preparations with interest! Our Thanksgiving is done here in Canada, but I think I need to experience an American one this year…when should I be there? I’ll bring the wine! Theresa
Oooh bring on the wine! Are there traditional foods for Thanksgiving in Canada like there are here?
My family is from Tennessee, I’m the only one Ca born. I must do a comparison test from a family recipe with this one from BI. They always serve a winner and this looks to good to pass up. Thnx.
I agree that the calendar should never dictate your appetite, especially your sweet tooth. Pecan Pie for everyone!!!
Pumpkin pie always steals the spotlight from pecan in my house. I need to make this and give it the credit it deserves :)
Gorgeous photos. I am definitely going to try this recipe this Thanksgiving. Mmmm!!
YUM! Luckily there are lots of pecans here in Mexico – all other nuts are hard (or impossible) to find in these parts – but we do get fresh pecans. :)
I used to not like pecan pie as a child, but now I definitely love it! And great resolution to have it outside of the holiday season!
We are real pecan pie lovers in my family and that is one good pecan pie recipe…
I absolutely LOVE pecan pie and yours looks incredible! Pecan pie is the one pie that I could just devour in seconds. It’s just the perfect kind of pie. :)
I made this today and it is so incredibly delicious. The gooey center is perfect. Very easy to make and even if it wasn’t, it’s still worth any trouble! Thank you so much for this recipe; enjoy your holiday!
So glad you loved it as much as I did Shannon! I wish I could have a piece now!
Hey great looking pie Michelle! I see you used whole pecans on top. Is this in addition to the 2 cups or are these taken out of the 2 cups chopped you list in your ingredients?
The pecans on top are extra just for garnishment, they are not taken out of the 2 cups for the recipe. Enjoy the pie!
I love your chocolate pecan pie bars so when I thought about making pecan pie I immediately thought of your site. How far ahead can I make this pie? I’m debating making it today (Tuesday) to serve on Thursday.
Hi Jessica, You will love this pie! I would only make it the day before, otherwise I fear the crust might get soggy.
Wow, this pie looks amazing. This is one of my favorite desserts to enjoy on Thanksgiving.
i can’t stand corn syrup…. can I change it for regular sugar? it looks divine!!
Hi Claudia, You definitely can’t substitute regular sugar for corn syrup in a pecan pie recipe. It’s pretty much the key ingredient and gives it the characteristic flavor/texture.
I used the two recipes for my Thanksgiving, and although I was positive I destroyed the pie crust, the whole pie was. amazing. I prepped the dough, and set the crust, but I accidentally baked it for the twenty minutes on the wrong temp. (yeah, don’t try to bake a pie crust at 7am) I then drove three hours, with a half baked pie crust. But after I finished cooking it, everyone was amazed. Thank you, I am now the sole baker of Pecan Pie for holidays from here on out.
I LOOOOOOVE pecan nuts, and this pie looks absolutely amazaing! Can’t wait to try it!
(Too bad pecan nuts are really expensive where I live..)
looks so tempting. i love pecan pie. but nobody else at home
can we make tassies with this recipe? thanks
I actually have a recipe for Pecan Tassies, if you’re interested: https://www.browneyedbaker.com/2010/12/17/pecan-tassies-recipe/
Thanks Michelle so much. Love your posts, look forward to the Friday post especially. Like to see what’s happening to duke and Einstein . Have 2 guys like that myself both labs though- one is almost 14 and the other is a 4 1/2 month old one. We all look at your pics every week and give out comments to our dogs as why can’t you guys be like Einstein and duke!
I only bought light brown sugar. Could I use that with dark Karo syrup??? Thanks!
Hi Sarah, I think that would work fine.
I just made this for thanksgiving. It wasn’t anymore difficult than regular Pecan Pie. It looks though it looks. Lovely
Your pecan pie looks delicious!
I’ve been making pecan pie using the techniques of toasting and chopping the pecans ever since I found the recipe in Baking Illustrated a few years back. It’s hands-down the best way to distribute the crunch through each and every bite. Another plus is that it makes for the easiest cutting. The toasting increases the depth of flavor of the nuts. After much experimentation, however, I have found that for our palates, at least, we like it with brown sugar in place of white (not too firmly packed, so as not to introduce too much sweetness) and dark corn syrup in place of the light. Also, I cut the vanilla back to a dash and add 4-5 tsp Old Grand Dad 100 proof Kentucky Bourbon (although I used Jim Beam’s once when I was out of OGD, and it was pretty darned fantastic, too.) Off the flippin’ HOOK!!!!! This year at Thanksgiving I topped it with my home made eggnog ice cream, and the crowd went crazy. This makes a splendidly impressive holiday dessert. Not quick and easy with the pate brisee crust, but SOOOOO worth the time.
Correction: I meant to say that one of the things we like is the brown sugar of this recipe as opposed to the white that most recipes call for. It’s part of what makes it for us, as well as taking it one step further with the sub of dark corn syrup for light, which further deepens the earthy flavor. I have made it exactly as written, however, and gotta say, it’s pretty darned fine!! I wouldn’t turn my nose up at it as is, either. I just believe that the dark corn syrup and bourbon send it even further into the stratosphere. Bottom line: Run, don’t walk, to make this. Yes, it IS that good!!
I can’t get my hands on corn syrup in Ireland. Could golder syrup or maple be used instead?
Yes, something like Lyle’s golden syrup would work, as well.
If we “cheat” a bit and use a premake/frozen pie shell, do you recommend that we still brown it? Or just put the filling in and bake as recommended in the pie shell package.
Thanks in advance – can’t wait to try this recipe!
When you put the bowl in the skillet of water is like a double boiler or is the boil actually sitting flat on the bottom of the skillet with the water surrounding it?
Hi Katlyn, The bowl is actually sitting on the bottom of the skillet with the water surrounding it.
Thank you so much! I’m a huge fan of your recipes!
I had no idea that it was so easy to make Pecan Pie! And this is just delicious!
BEST pie I ever ate, making it again
First let me say this is THE BEST pecan pie recipe! However, I was very nervous when I made this pie the first time … using a pyrex bowl sitting in the skillet. I had visions of the bowl exploding, glass shards everywhere! Instead of placing a pyrex bowl in a skillet of water, can I just use a double boiler … or can I use a metal bowl in the skillet of water? Thank you for your recipe and any advice!
Hi Sybil, Yes, definitely use a metal bowl!
You mentioned you could make this pecan pie one day before Thanksgiving. Would you keep it on the counter or in the refrigerator overnight? Also do you ever make it the day before? Thanks!
Hi Kathy, I keep it on the counter, lightly covered with foil. The earliest I’ve made it is the day before Thanksgiving.
Someone suggested to sub corn syrup with maple syrup. Would the taste change and is it the same amount if I sub for corn syrup??
Hi Erika, The taste would change significantly, and the texture would certainly not turn out like traditional pecan pie.
This is my go to pecan pie recipe with a little tweaking. I do half white, half brown sugar, add some Colorado honey bourbon whiskey, and replace the Karo with Lyles Golden Syrup. The buttery flavor Lyles imparts (without using butter) makes a lovely difference.
I just made this pecan pie recipe for thanksgiving with a slight twist, i did 1 cup pecans and 1 cup cranberries and i had all my guests telling me that it was the best pecan pie they had ever had. This is going to be my go to recipe for pecan pie in the future!
My go to is Lyle’s Golden Syrup in place of corn syrup. The golden buttery flavor of the cane syrup really gives a pecan pie something special. A nip of honey bourbon along with the vanilla ups the flavor as well.
Hi Michelle, I love your dough recipe for the pecan tassies, but the ingredients for the regular pie crust is very different. Will there be a huge difference if I use the dough recipe for the pecan tassies on a bigger pie? Will I have trouble fluting the edges? Thanks so much!!
Hi MaryAnn, I’ve never tried to use the dough from the pecan tassies for a pie. I’m not sure how it would hold up. If you try it, please let me know how it goes.
Michelle,
I’m making two of these. What are your thoughts about baking two pies in the oven at the same time? Any adjustments to time? Do you recommend not doing that and baking separately?
Hi Katlyn, I’ve never baked two of these at once, but I think it should be okay. You might need to increase the time, but I’m not sure. Let me know how they turn out!
I am also thinking of making this for Thanksgiving. Could this be made in advance, baked and frozen? There is no way with all the cooking we do for thanksgiving that I could make this the day before. Any suggestions would be appreciated. Love your site!
Hi Barbara, I think this would work just fine to bake ahead and freeze. Enjoy! :)
So, if I were to bake it prior to freezing would I heat it again in the oven. Or make it ahead, freeze it prior to baking, and then take it out of the freezer and bake as directed? What would be your suggestion? I have never frozen pies but it seems like a good idea with everything else that needs to be done on Thanksgiving. Again thanks for your suggestions.
Hi Barbara, You could either let it thaw in the refrigerator overnight, then serve it cold or take it out and let it come to room temperature before serving; or you could reheat in an oven around 300 degrees or so. You could also freeze unbaked and then bake (although it would take longer to bake from a frozen state). I would probably make it totally ahead of time and then thaw or reheat.
Made this for Thanksgiving. The best pecan pie I have ever had. Delicious, rich flavor – like candy. Everyone loved it. After I went to bed, the family all had seconds! The only change I made, I don’t liked toasted nuts so I just used the pecans raw. I broke them by hand so I would have pieces, but larger pieces. What a great hack breaking the nuts – never thought of that. The pie is easier to cut and the nuts are everywhere. My new go-to pecan pie.
Made this pie as a last minute addition to a dinner gathering… it was one of the best and easiest pecan pie recipes I’ve ever used! Everyone raved about the filling from taste to texture. I totally gave your website the credit and can’t wait to try other recipes
Tried this one this year for a family New Years Day dinner and unfortunately didn’t have the resources to give it more than three hours’ cooling time — it was a soupy mess, though the two lovely humans who tried a piece were kind enough to say that it tasted pretty good. Personally not a huge fan of how sweet non-fruit pies wind up being, but I think with a little more cooling (maybe if I popped it in the fridge?) it could have been a hit…Side note: your Pâte Brisée recipe is still my gold standard for pie crusts and my family insists on it whenever we need something of the sort! Thank you for that and the kitchen cred it has given me.