Classic Pecan Pie
Pecan pie is rich, sticky and caramel-flavoured, so a thin slice goes a long way after a big dinner. The filling is a simple mix of eggs, syrup, brown sugar and butter, and toasting the pecans first gives the whole pie a deeper, nuttier flavour.
Published
- Prep Time
- 15 mins
- Cook Time
- 1 hr 5 mins
- Cool
- 3 hrs
- Total Time
- 4 hrs 20 mins
- Servings
- 10 servings
How do you make Classic Pecan Pie?
To make pecan pie, toast 200 g (2 cups) pecan halves and scatter them into an unbaked 23 cm (9 inch) pie crust. Whisk 3 eggs with 240 ml light corn syrup, golden syrup or maple syrup, brown sugar, melted butter, vanilla and salt and pour it over the nuts. Bake at 175°C (350°F) for 50-60 minutes, until the centre is just set. Cool for 3 hours before slicing.
- Total time
- 4 hrs 20 mins
- Calories
- 440 per serving
- Protein
- 5 g
- Yield
- 10 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Crust
Filling
Equipment
23 cm (9 inch) pie plate · Baking sheet · Mixing bowl · Whisk · Foil
Quick Directions
Toast the pecans
Heat the oven to 175°C (350°F) with a rack in the lower third.
Make the filling
Whisk the eggs in a bowl until smooth, then whisk in the syrup, brown sugar, melted butter, vanilla and salt until combined.
Fill the crust
Spread the pecans in the crust and pour the filling over them.
Bake
Bake for 50-60 minutes, until the centre is just set.
Cool completely
Cool the pie on a rack for at least 3 hours before slicing so the filling can set.
Step-by-Step Instructions
Follow these detailed steps to make the perfect classic pecan pie.
Toast the pecans
Heat the oven to 175°C (350°F) with a rack in the lower third. Spread the pecans on a baking sheet and toast for 6-8 minutes, until fragrant. Let them cool. Fit the crust into the pie plate, crimp the edge and chill it while you make the filling.
Make the filling
Whisk the eggs in a bowl until smooth, then whisk in the syrup, brown sugar, melted butter, vanilla and salt until combined. Whisk gently; you don't want it foamy.
Fill the crust
Spread the pecans in the crust and pour the filling over them. The nuts will float to the top and form a crunchy layer as it bakes.
Bake
Set the pie on a baking sheet and bake for 50-60 minutes, until the filling is puffed and set at the edges and the centre jiggles only slightly when you nudge the pan. If you have a thermometer, the centre should read about 93°C (200°F). Cover the crust edge with foil if it browns too quickly.
Cool completely
Cool the pie on a rack for at least 3 hours before slicing so the filling can set. Serve at room temperature, plain or with whipped cream or vanilla ice cream.
Recipe Tips
- Light corn syrup gives the classic firm, glossy set. Golden syrup tastes more buttery, and maple syrup gives a softer set with a strong maple flavour.
- Use a regular pie plate, not deep-dish, so the filling cooks through evenly.
- Slice with a sharp knife dipped in hot water and wiped dry between cuts.
Variations
- Stir 85 g (1/2 cup) chopped dark chocolate into the pecans for chocolate pecan pie.
- Add 2 tbsp bourbon to the filling with the vanilla.
- Swap half the pecans for walnuts.
Nutrition (per serving)
| Calories | 440 |
|---|---|
| Protein | 5 g |
| Carbs | 48 g |
| Fat | 26 g |
| Saturated fat | 7 g |
| Fibre | 2 g |
| Sugar | 35 g |
| Sodium | 200 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Once cooled, cover and refrigerate for up to 4 days. Bring to room temperature before serving.
- Freezer
- Freeze the baked, cooled pie, well wrapped, for up to 2 months. Thaw overnight in the fridge.
Classic Pecan Pie FAQs
Can I make pecan pie without corn syrup?
Yes. Golden syrup works the same way and gives a buttery flavour. Pure maple syrup also works, but the filling sets a little softer and tastes strongly of maple.
How do I know when pecan pie is done?
The filling should be puffed and set at the edges, and the centre should jiggle only slightly when you nudge the pan. The centre reads about 93°C (200°F) on a thermometer.
Why is my pecan pie runny?
It was either underbaked or sliced while still warm. Bake until the centre is barely wobbly, then let the pie cool for at least 3 hours.
Does pecan pie need to be refrigerated?
Yes. The filling is made with eggs, so refrigerate the pie once it has cooled. It keeps for up to 4 days and tastes best at room temperature.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
