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My pecan pie is the gooiest, most buttery pie I make, and I could eat the filling straight off the spoon. The center is soft and sticky, the whole pecans on top bake up glossy and deeply toasted, and every forkful is rich with brown sugar and vanilla.
In my family, pecan pie is a Thanksgiving staple, and this one belongs to my brother-in-law. Everyone at the table has the one dessert they wait all year for, and for him it is this pie. Thanksgiving would not feel finished to him if it were not sitting on the table.
This is the pecan pie I trust to come out right, crust and all. Most pecan pies leave you with a soggy bottom crust that never crisps up under the wet filling. Mine stays crisp all the way through, so the base holds up to every gooey slice.
If you love that gooey pecan filling, my no-bake pecan pie balls turn it into a quick, poppable treat. And when I want something layered, my pecan pie cheesecake stacks that same flavor over a creamy no-bake filling.
TESTED FAVORITE
Why This Is the Only Version I Bring to the Table
have tested this pecan pie until the middle behaved. Now it sets soft and gooey without running, and it comes out that way every time I cut into it. That is what makes it the one I reach for, and the only pecan pie I make now.
A Few Ingredients Worth Getting Right
- Dark corn syrup: Reach for dark, not light. The dark syrup is what gives the filling its deep amber color and glossy set. Light corn syrup bakes up pale and flat next to it.
- Dark brown sugar: The molasses in dark brown sugar deepens both the color and the flavor. White sugar leaves the filling looking washed out and tasting one-note.
- Eggs: Three, and no more. Four eggs are what make a lot of pecan pies dense and unevenly set. Bring them to room temperature so they blend in smooth instead of streaking through the syrup.
- Chopped and whole pecans: Chopped pecans go in the filling and whole pecans go on top. Stirring the whole ones into the filling makes them look dull and toasty, so I layer them, chopped underneath and whole across the top for the cleanest look.
How to Make Pecan Pie
Step 1: Prep and Seal the Crust Preheat the oven to 350°F and spray a 9-inch pie dish with non-stick baker’s spray. Fit the crust into the dish and flute or crimp the edges. Brush a light egg wash over the bottom, sides, and edges, then set the pie on a parchment-lined rimmed baking sheet.
Step 2: Layer the Pecans Spread the chopped pecans across the bottom of the crust, then arrange the whole pecans on top in an even pattern. They rise as the pie bakes and settle into a pretty top.
Step 3: Whisk the Filling In a large bowl, whisk the dark corn syrup, dark brown sugar, eggs, vanilla, maple extract, and salt until fully combined. Whisk in the melted, slightly cooled butter last, just until it disappears.
Step 4: Pour and Bake Slowly pour the filling over the pecans so you do not disturb the pattern. Bake at 350°F for 55 to 60 minutes, until the top is golden, the center puffs and barely jiggles, and the filling reads 200°F. If the edges start browning too fast, tent the pie loosely with foil for the last 10 to 15 minutes.
Step 5: Cool and Set Move the pie to a wire rack and let it cool completely. The center settles and firms as it cools. For clean, bakery-style slices, chill the cooled pie for an hour or two before cutting with a sharp knife.
I like this pie slightly warm, with a scoop of no-churn vanilla ice cream melting into the gooey filling. It is also one of the easy pie recipes I come back to every holiday.
Storing and Freezing
Cool the pie completely before you cover it, since a warm pie traps condensation that softens the crust. Once cooled, keep it in an airtight container at room temperature for 1 to 2 days or in the refrigerator for up to 5 days. To freeze, wrap the cooled, whole, unsliced pie tightly in plastic wrap and freeze for up to 2 months, then thaw it overnight in the refrigerator before slicing.
More Pecan Recipes
Pecan Pie
Ingredients
- 1 (9-inch) unbaked pie crust (plus optional egg wash – 1 egg lightly beaten with 1 teaspoon water, brushed onto crust)
- 1¼ cup chopped pecans
- ¾ cup whole pecans
- 1 cup dark corn syrup
- ¾ cup dark brown sugar packed
- 3 large eggs room temperature (plus additional egg for optional egg wash)
- 2 teaspoons vanilla extract
- ¼ teaspoon maple extract
- ½ teaspoon salt
- 4 tablespoons unsalted butter melted and cooled slightly
Instructions
- Preheat the oven to 350°F. Spray (if using all-butter crust- no need to spray because of all the butter in the crust) a standard 9-inch pie dish with non-stick baker’s spray. If using all-butter from scratch crust, you do not need to spray the pie dish.1 (9-inch) unbaked pie crust
- Unroll the thawed pie crust into the prepared pie dish, gently tucking the edges under. Seal the edges of the crust by either fluting or crimping in a decorative pattern. Brush the entire crust (bottom and sides) lightly with the egg wash to help with browning the edges of the crust and when brushed on the bottom, it acts as a barrier to prevent the syrupy filling from creating a soggy crust. Place the pie crust onto a large rimmed baking pan lined with parchment. This will allow for easy transportation to and from the oven as well as catch any syrupy drips that may bubble over the side of the pie dish as the pecan pie bakes.
- Spread the chopped pecans evenly into the bottom of the pie crust, then top with the whole pecans in a decorative pattern.1¼ cup chopped pecans, ¾ cup whole pecans
- In a large bowl, whisk together the dark corn syrup, dark brown sugar, eggs, vanilla extract, maple extract, and salt until well combined.1 cup dark corn syrup, ¾ cup dark brown sugar, 3 large eggs, 2 teaspoons vanilla extract, ¼ teaspoon maple extract, ½ teaspoon salt
- Whisk in the butter just until incorporated.4 tablespoons unsalted butter
- Slowly pour the filling mixture over the pecans, being careful not to disturb the decorative pattern too much. The pecans will rise to the top giving a beautiful decorative design as the pie bakes.
- Bake for 55-60 minutes, until puffed in the center, golden brown, and the filling registers 200°F on an instant-read thermometer. You can also test for doneness by doing a jiggle test. Gently tap the rim of the pie dish and the center of the pie should just barely jiggle. You can lightly tent the pie with foil for the last 10-15 minutes to avoid overbrowning if needed.
- Remove the pie from the oven and place onto a wire cooling rack to cool completely before serving. As the pie cools, the center will settle and flatten.
Jenn’s Notes
- Brush the bottom of the crust with egg wash before the filling goes in. It seals the crust so the syrup cannot soak through and leave a soggy bottom.
- Bake until the filling reads 200°F and the center only has a small jiggle. That is the set that slices clean instead of running.
- Tent the pie loosely with foil for the last 10 to 15 minutes if the pecans are browning fast, since overbaked pecans turn bitter.
5 starts……. great recipe.