Desserts
Classic Pecan Pie
A glossy, caramel-sweet custard filling loaded with toasted pecans in a flaky crust.
- Prep
- 20 mins
- Cook
- 1 hr
- Total
- 4 hrs 20 mins
- Serves
- 8
- Level
- Easy
A traditional pecan pie with a custard of eggs, brown sugar, butter and corn syrup. Toast the pecans for deeper flavor, and bake until the edges are set and the center barely jiggles, about 200°F (93°C) inside. Cool completely so the filling firms up before slicing.
Ingredients
Serves 8
Directions
- Heat the oven to 350°F (175°C). Toast the pecans on a baking sheet for 6 to 8 minutes until fragrant, then cool.
- Fit the crust into a 9-inch pie pan and crimp the edge. Scatter the pecans over the bottom.
- Whisk the eggs, brown sugar, corn syrup, butter, flour, vanilla and salt until smooth, then pour over the pecans.
- Set the pie on a baking sheet and cover the edge with foil strips or a crust shield.
- Bake 50 to 60 minutes, until the edges are set, the filling puffs slightly and the center barely wobbles. It should reach about 200°F (93°C) in the center.
- Cool completely on a wire rack, at least 3 hours, before slicing.
Tips and make-ahead notes
- Refrigerate the pie within 2 hours of cooling; it keeps, covered, for 3 to 4 days in the fridge.
- If the top browns too quickly, tent the whole pie loosely with foil.
- Add 2 tablespoons of bourbon for a classic twist.
Nutrition per serving
- Calories
- 520
- Carbohydrates
- 63g
- Protein
- 5g
- Fat
- 29g
- Fiber
- 2g
- Sodium
- 290mg
Estimated. Values change with brands, portion sizes and substitutions.
