Desserts & Bakery · Free recipe
Pecan Pie
A Southern classic with a gooey brown-sugar custard center and crunchy toasted pecans under a shiny crackled top.
Step 1
Heat the oven to 350 F. Fit the pie crust into a 9-inch pie plate, fold the edges under, and crimp them decoratively.
Step 2
Place the crust in the refrigerator while you make the filling so it stays cold and does not shrink.
Step 3
In a large bowl, whisk the eggs until well blended and slightly foamy.
Step 4
Add the corn syrup, brown sugar, melted butter, vanilla, and salt. Whisk until the mixture is completely smooth with no lumps of sugar.
Step 5
Spread the pecan halves evenly across the bottom of the chilled crust.
Step 6
Slowly pour the filling over the pecans. The nuts will float up and form a pretty layer on top.
Step 7
Place the pie on a baking sheet to catch any drips and set it on the middle oven rack.
Step 8
Bake for 50 to 60 minutes. The pie is done when the edges are set and puffed but the very center still has a slight jiggle, like gelatin. A liquid, sloshing center needs more time; a cracked, firm center is overbaked.
Step 9
If the crust edges brown too quickly, cover them with strips of foil after 25 minutes.
Step 10
Remove the pie and cool it on a wire rack for at least 2 hours. The filling continues to set as it cools, so do not slice early or it will run.
Step 11
Slice with a sharp knife and serve at room temperature or slightly warm, plain or with a scoop of vanilla ice cream.
Tips from the test kitchen
- Toast the pecans for 5 minutes first for deeper, nuttier flavor.
- Do not overbake; a slight center jiggle at the end sets into a perfect gooey texture.
