Pecan Pie

5 from 3 votes

Pecan pie with a gooey amber filling, whole toasted pecans on top, and a crisp bottom crust that holds together in clean slices. It is my brother-in-law's Thanksgiving must-have.

Prep Time15

Cook Time55

Chill Time2 10

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 545kcal

Author: Jennifer Fishkind

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.

Notes

Tips:

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.

Storage:

Cool the pie completely before covering it so it does not sweat and soften the crust. Store 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 and freeze for up to 2 months, then thaw overnight in the refrigerator before slicing.

Nutrition