Classic Pecan Pie Recipe (2024)

Pies
Thanksgiving Desserts
American
Pecans
Christmas Desserts

Honey, brown sugar, vanilla, and roasted nuts give this pie deeper, richer flavor and lots of crunch.

Lauren Weisenthal

Lauren Weisenthal was the author of the Pie of the Week and Sweet Technique columns for Serious Eats. From 2017–2021, she ran a restaurant called The Nightingale in Vinalhaven, Maine.

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Updated December 05, 2022

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Why It Works

The pecan-custard filling strikes the right balance: a plentiful amount of chopped and whole nuts, with just enough egg to set and slice well.
Toasting the pecans intensifies their flavor.
Fashioning an aluminum foil shield and placing it over the filling toward the end of baking protects the layer of whole pecans, preventing them from getting burnt.

I've always enjoyed mixing it up when it comes to holiday baking, throwing a pumpkin cheesecake or frozen mousse into the Thanksgiving mix to keep things fresh and interesting. And yet, in spite of my adventurous nature, there is one standard dessert that must be on the table for the final course; a classic, unadulterated pecan pie. It's a non-negotiable that may as well have been included in my wedding vows, "In sickness, or in health, I will bake thee a pecan pie on Thanksgiving."

But in the sea of holiday stress and fuss, a pecan pie is akin to a baking vacation.

Fair enough, there is a pie crust to contend with, but I'm confident that as a Serious Eater,you're a pro at that by now. Each year, when I pull down the right notebook of recipes, I'm always happily reminded ofhow deceptively simple this pie is to make.

You start by making a shaped and chilled bottom pie crust. You have the option of partially blind baking it first, if you prefer it to be well-done (as I do). You may also choose to reserve a cup of the whole pecans to lightly place on the top of the filling just before the pie goes into the oven.

During baking, remember to place patches of aluminum foil over the top of the filling or the crust if you're concerned that either is looking a little too dark.

To fashion a foil shield to protect the nuts, start by folding a sheet of aluminum foil in half, then into quarters. Fold the quartered foil into a triangle, then again into a smaller triangle. Place the center of the triangle at the center of the pie, then cut the foil with a pair of kitchen shears at the edge of the filling.

Recipes for pecan pie vary based on textural preferences. Those with more eggs will set up with a firmer caramel filling; those with less will be runnier. Some recipes call for lots of nuts, resulting in a pie that's chock-full from top to bottom, while those with less create a double-layered effect, with nuts rising to the top of the filling. Some enjoy the addition of molasses, or choose to add a healthy dose of vanilla, bourbon, honey, or maple. There are tons of recipes out there to suit every taste, but if you're looking for a great classic recipe, feel free to borrow mine.

November 2011

Recipe Details

Classic Pecan Pie Recipe

Active90 mins

Total4 hrs

Serves8 servings

Ingredients

One half recipe easy pie dough
3 eggs, beaten
2 tablespoons honey
1 cup light corn syrup
1/4 cup brown sugar
4 tablespoonsmelted butter, cooled
1/2 teaspoon salt
1 teaspoon vanilla
3 cups toasted pecans (2 cups roughly chopped and 1 cup left whole)

Directions

Adjust oven rack to lower-middle position and preheat oven to 375°F (190°C).
Roll pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate. Using a pair of kitchen shears, trim the edges of the pie dough until it overhangs the edge of the pie plate by 1/2 an inch all the way around. Fold edges of pie dough down, tucking it under itself, working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges. If a well-done crust is desired, you may chill and blind bake it before proceeding.
In a large bowl, whisk together eggs, honey, corn syrup, brown sugar, melted butter, salt, and vanilla. Whisk for approximately 30 seconds, until the mixture is hom*ogenous and slightly frothy.
Line pie crust with chopped pecans, reserving the whole ones. Press down slightly so chopped pecans embed in the dough. Pour the filling mixture over the pecans, then gently place the whole pecans in concentric circles on the top, taking care not to press too hard, which will cause the nuts to sink into the filling.
Bake pie for 40 minutes, rotating halfway through baking. Continue baking, shielding the exposed nuts with aluminum foil if they threaten to burn (see instructions for fashioning a foil shield above). When finished, the filling should be slightly jiggly, but mostly set and puffed slightly, about 1 hour total. The filling should register between 175 and 180°F (79 to 82°C) on an instant-read thermometer. Allow the pie to cool at room temperature for at least 2 hours and up to overnight before serving.

Special Equipment

9 inch pie plate, instant-read thermometer (optional)

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Nutrition Facts (per serving)
732	Calories
48g	Fat
74g	Carbs
8g	Protein

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Nutrition Facts
Servings: 8
Amount per serving
Calories	732
% Daily Value*
Total Fat 48g	62%
Saturated Fat 11g	56%
Cholesterol 85mg	28%
Sodium 440mg	19%
Total Carbohydrate 74g	27%
Dietary Fiber 5g	18%
Total Sugars 45g
Protein 8g
Vitamin C 0mg	2%
Calcium 57mg	4%
Iron 2mg	12%
Potassium 242mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

FAQs

Is light or dark Karo syrup better for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

Get More Info Here ›

What is the primary thickening agent in pecan pie? ›

Corn Syrup: Dark corn syrup adds texture, volume, and deep flavor. For a lighter flavor, use light corn syrup. Butter: Butter gives this pie richness and a delicious depth of flavor. Cornstarch and water: Two teaspoons of cornstarch and a tablespoon of cold water work together to help thicken the filling.

What makes a pecan pie not set up? ›

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Read On ›

Should you poke holes in pie crust for pecan pie? ›

And on that note…by pricking the crust all over with a fork, not only do you prevent it from puffing up into unsightly deformities, you also allow tiny holes for some of the filling to seep underneath which — hear me out! — transforms the crust into this buttery toffee-like deliciousness. Third, the toasted pecans.

How do you keep pecan pie crust from getting soggy? ›

One way to prevent a soggy crust is to essentially seal the surface, creating a barrier between the crust and the filling. Brush the surface of the unbaked crust with a beaten egg or egg white mixed with water before adding the filling.

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Why did my pecan pie turn out soupy? ›

The center jiggles more than it's supposed to. Why didn't the filling set properly? If your pecan pie is still a little soupy, it simply means you need to bake it more.

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Is pecan pie filling supposed to be runny before baking? ›

This pie is essentially a custard pie that means a runny center is a result of under baking. Most recipes suggest baking your pie for at least 60 to 70 minutes at 350 degrees to get the perfect pecan pie. However, depending on the oven, a pie can take more than 75 minutes.

Explore More ›

How do you keep pecan pie crust from sticking to a pie plate? ›

Try a light spray of cooking oil or line the pan with parchment paper if it's a persistant problem. I'm a fan of baking parchment paper. The treated surface or coatings on this paper give it a non-stick surface and resistance to higher temperatures than normal paper.

What is done on the bottom crust before adding the pie filling? ›

Partially bake a pie crust if your crust needs longer in the oven than the pie filling, such as brownie pie or quiche. And if you want an extra-crisp pie crust for your apple pie, you can partially blind bake the crust before adding the filling.

How to make sure a pecan pie sets? ›

To check your pie for doneness, gently and carefully hold it by one edge, and then give it a little shake back and forth. If the filling is flowing in a wavy movement from the center to the edge, your pie isn't set quite yet.

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Why do pecan pies boil over? ›

Water evaporates more quickly up here, and when you mix together super sugary, buttery, liquid-y ingredients and blast them in a hot oven, the vaporizing water leaves behind a cauldron of boiled-down, molten sugar that can bubble, then violently blow its way out of its crust.

Read On ›

Which is better light or dark Karo syrup? ›

Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla. Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.

Is dark or light Karo syrup better for constipation? ›

In many cases, today's dark corn syrup has a different chemical structure. The current chemical structure doesn't draw fluids into the intestine to soften stool. Because of this, dark corn syrup may not be effective in relieving constipation. It isn't known whether light corn syrup may be helpful.

Find Out More ›

What can I substitute for dark Karo in pecan pie? ›

Maple Syrup

Swap in equal parts maple syrup for light or dark corn syrup in pies, cakes, or any recipe where its subtle maple flavor would be welcome.

Read The Full Story ›

How do I substitute light Karo syrup for dark? ›

All you need to do is add 1/4 cup of molasses to 3/4 cup of your light syrup. This helps the syrup keep the same consistency and gives it that robust flavor of dark syrup. No molasses? You could also dissolve brown sugar in water on the stovetop until it forms a syrup.