Pecan Pie Recipe
This classic Pecan Pie Recipe has a flaky, buttery crust, a rich, gooey filling, and a crunchy pecan topping. Browning the butter and toasting the pecans adds extra flavor without extra ingredients.
Servings: 8
Calories: 587kcal
Equipment
- Pie Plate 9-inch
Ingredients
Pecan Pie Filling
- 6 tbsp Butter unsalted
- 1 cup pecans unsalted, roughly chopped
- 1 cup pecan halves unsalted, you may not use all of these depending on the design and spacing on top
- ½ cup Dark corn syrup
- ½ cup Light corn syrup
- ½ cup Light Brown Sugar lightly packed
- ¼ cup granulated sugar
- 1 tsp Vanilla Extract
- 3 large Eggs room temperature
- ½ tsp Natural Ancient Sea Salt
- 1 Pie Crust I’m using All Butter Pie Crust, prepared in a 9-inch pie plate and chilled
Egg Wash
- 1 large Eggs
- 1 tbsp water
Instructions
- Preheat the oven: Place a heavy, rimmed baking sheet on the lower third oven rack. Preheat the oven to 375°F with the baking sheet inside.
- Brown the butter: Melt the butter in a medium skillet over medium-low heat. Continue cooking, stirring constantly, until the butter turns golden brown and smells nutty, about 2–4 minutes.
- Toast the pecans: Add the pecan halves to the skillet and toast for about 2 minutes, gently stirring to coat them in the browned butter. Remove with a slotted spoon and set aside. Add the chopped pecans to the skillet and toast for about 2 minutes, stirring constantly. Transfer the chopped pecans and browned butter to a large bowl and cool for 10 minutes.
- Make the filling: Add the light and dark corn syrups, brown sugar, granulated sugar, vanilla extract, eggs, and salt to the cooled butter mixture. Whisk until smooth and combined.
- Assemble the pie: Pour the filling into the chilled, unbaked pie crust. Arrange the reserved pecan halves in concentric circles, starting around the outside and working toward the center. Leave a little space between the pecans to make slicing easier.
- Add the egg wash: Whisk the egg and water together until smooth. Lightly brush the edges of the pie crust with the mixture.
- Bake: Place the pie directly on the preheated baking sheet. Bake for 50–60 minutes, until the outer filling is set and the center has a slight jiggle. The internal temperature should reach 200°F. Check after 30 minutes and cover the crust edges with foil or a pie shield if they are browning too quickly. Loosely tent the entire pie with foil if the topping begins to brown too much.
- Cool and serve: Transfer the pie to a wire rack and cool completely for at least 3 hours before slicing. For cleaner slices, refrigerate the cooled pie for an additional hour.
Notes
- Pie crust: My Cream Cheese Pie Crust or a store-bought frozen pie crust also works. Use a chilled, unbaked 9-inch crust.
- Corn syrup: You can use all light corn syrup or all dark corn syrup instead of combining both.
- Salted butter: If using salted butter, reduce the added salt to ¼ teaspoon.
- Prevent burning: Keep the heat at medium-low or low when browning the butter and toasting the pecans. Reduce the heat or briefly remove the skillet if the butter begins browning too quickly.
Nutrition
Calories: 587kcal | Carbohydrates: 67g | Protein: 7g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 116mg | Sodium: 385mg | Potassium: 193mg | Fiber: 3g | Sugar: 54g | Vitamin A: 412IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 2mg
