Pecan Pie

Classic Southern Pecan Pie

A syrupy, custard-style pie loaded with toasted pecans in a flaky butter crust. This is the iconic Thanksgiving dessert of the American South, where corn syrup, eggs, and butter set into a glossy, almost caramel-like filling around a generous layer of nuts.

Prep

20 min

Cook

55 min

Total

75 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •1 unbaked 23 cm pie shell (1 unbaked 9-inch pie shell) all-butter pie crust, homemade or store-bought; keep chilled
• •450 g (1 lb) pecan halves, raw, halves or large pieces
• •170 g (¾ cup) unsalted butter, melted and slightly cooled
• •300 g (1¼ cups) light corn syrup, Karo is the American standard; do not substitute honey if you want a classic result
• •200 g (1 cup) granulated sugar
• •5 ml (1 tsp) fine sea salt
• •3 large eggs, room temperature; lightly beaten
• •30 ml (2 Tbsp) bourbon, optional, but traditional in the South; vanilla extract works for a non-alcoholic version
• •5 ml (1 tsp) vanilla extract
• •5 ml (1 tsp) white vinegar or apple cider vinegar, helps the filling set and slice cleanly

Steps

1. 1 Position a rack in the lower third of the oven and preheat to 180°C (350°F). Place a sheet of foil on a rimmed baking sheet to catch any bubbling syrup.
2. 2 Spread the pecans on a small baking sheet and toast in the oven for 6 to 8 minutes, until fragrant and just darkened. Remove and set aside; leave the oven on.
3. 3 In a large bowl, whisk together the melted butter, corn syrup, sugar, and salt until the sugar is mostly dissolved, about 1 minute.
4. 4 Whisk in the beaten eggs, bourbon, vanilla, and vinegar until completely smooth and uniform.
5. 5 Scatter the toasted pecans evenly across the bottom of the chilled pie shell. Pour the syrup mixture slowly over the pecans, letting it settle rather than stirring (stirring will leave you with a nut-free top).
6. 6 Bake on the foil-lined sheet for 50 to 60 minutes. The pie is done when the edges are set and puffed but the center 5 to 7 cm (about 2 to 3 inches) still jiggles like set gelatin when you gently shake the pan. The internal temperature of the filling should read 71°C (160°F) on an instant-read thermometer; it will rise a few degrees as it cools.
7. 7 If the crust edges brown too quickly, tent them with a ring of foil after 25 minutes.
8. 8 Cool the pie on a wire rack for at least 4 hours, preferably overnight at room temperature. Pecan pie must cool fully to set; slicing it warm will give you a runny filling.
9. 9 Serve at room temperature, ideally with a spoon of barely sweetened whipped cream or a scoop of vanilla ice cream.