The Best Pecan Pie
The Best Pecan Pie has a flavorful, balanced filling that isn’t too sweet and a flaky, buttery crust that never gets soggy. Learn the secrets to both!
Your first instinct might be to buy a Pecan Pie for Thanksgiving.
After all, you have a million things to do, Costco has a stack of Pecan Pies two stories tall, and a random recipe selected from the Internet isn’t guaranteed to work or taste good.
This recipe addresses the two biggest pitfalls with Pecan Pie: A soggy crust and a sickly-sweet filling. If you’re going to do the work, you might as well end up with delicious results!
Pecan Pie Crust
To keep things easy on the busiest cooking day of the year, you can start with a store-bought pie crust (refrigerated OR frozen + thawed). Just keep it chilled until you unroll it.
Next, pre-bake the crust. I wrapped mine in two layers of foil, to prevent scorching, and filled it with pie weights, to keep it from rising.
While the crust is still warm, carefully pour in the pie filling. And there you have it: No soggy crust!
What is in the filling of a Pecan Pie?
Pecan Pie filling has a jelly-like consistency made from sugar (could be white sugar, brown sugar, corn syrup, or a combination of them), eggs (as a thickener), vanilla, salt, and butter.
Top that with finely chopped pecans (or coarsely chopped pecans, if you like that look better).
And if you want to, if you have the patience, consider arranging pecan halves in a beautiful design on top of the filling before baking. You’ll love the way it looks!
Save the Best Pecan Pie to your “Desserts” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
The Best Pecan Pie
The Best Pecan Pie has a flavorful, balanced filling that isn't too sweet and a flaky, buttery crust that never gets soggy. Learn the secrets to both!
- 1 (9-inch) pie crust chilled
- 1 cup dark brown sugar firmly packed
- 3/4 cup light corn syrup
- 3 eggs beaten
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter
- 2 cups pecans finely chopped, plus more to top the pie, if desired
Adjust an oven rack to the middle position and preheat the oven to 375 degrees.
To "blind bake" the pie crust:
Cover the chilled pie crust with two layers of aluminum foil, covering the edges to prevent them from burning. Fill the crust with pie weights or pennies and bake for 25 to 30 minutes, until lightly browned and dry.
Transfer to a wire rack and remove foil and weights. Reduce oven temperature to 275 degrees. Crust must still be warm when you add the filling.
To make the filling:
In a medium bowl, whisk together brown sugar, corn syrup, eggs, vanilla, and salt. Set aside.
In a small saucepan over medium heat, melt the butter until smooth and lightly browned, about 4 mixes. Remove from heat and slowly whisk into the brown sugar mixture.
Stir in the chopped pecans and pour the mixture into the warm pie crust. Line the top of the pie with additional pecans in an attractive design, if desired.
Bake until the center is set, but still slightly jiggly, 50 to 60 minutes. Cool on a wire rack until the filling has firmed up, about 2 hours.
Adapted from The America's Test Kitchen Family Baking Book.
This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.