Classic Pecan Pie

• Crust
• 1 ¼ cups all-purpose flour, plus more for rolling ≈ 156 g
  Swaps for all-purpose flour

  Instead of all-purpose flour

  • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
  • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
  • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

  All 4 swaps for all-purpose flour

  Cooking for an allergy? Check every label.

• ½ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• 1 tsp granulated sugar
  Swaps for granulated sugar

  Instead of sugar

  • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
  • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
  • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

  All 4 swaps for sugar

• ½ cup unsalted butter, very cold, cut into cubes ≈ 113 g
  Swaps for unsalted butter

  Instead of butter

  • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
  • Plant-based butter sticks: The same amount. The closest swap.
  • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

  All 4 swaps for butter

  Cooking for an allergy? Check every label.

• 3 tbsp ice water, plus 1 more if needed
• Filling
• 1 ½ cups pecans, halves
  Swaps for pecans

  Instead of nuts

  • Another nut: The same amount. Pecans are sweeter and softer, walnuts slightly bitter, almonds firmer and milder.
  • Toasted pumpkin or sunflower seeds: The same amount. Smaller and crunchier, with an earthy taste.
  • Leave them out, or use chocolate chips or toasted oats: The same amount (or none). Leaving nuts out doesn't change how a batter bakes.

  More for nuts

  Cooking for an allergy? Check every label.

• 3 large eggs
  Swaps for eggs

  Instead of eggs

  • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
  • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
  • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

  All 5 swaps for eggs

  Cooking for an allergy? Check every label.

• 1 cup light corn syrup ≈ 341 g
  Swaps for light corn syrup

  Instead of corn syrup

  • Golden syrup: The same amount. A buttery, toasty flavor and a little thicker; works the same in candy.
  • Honey: The same amount. Stronger flavor and browns faster; candy may set softer or turn grainy.
  • Brown rice syrup: The same amount. Less sweet with a toasty note; good binder in bars.

  More for corn syrup

• ¾ cup dark brown sugar, packed ≈ 165 g
  Swaps for dark brown sugar

  Instead of brown sugar

  • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
  • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
  • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

  All 4 swaps for brown sugar

• ¼ cup unsalted butter, melted and slightly cooled
  Swaps for unsalted butter

  Instead of butter

  • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
  • Plant-based butter sticks: The same amount. The closest swap.
  • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

  All 4 swaps for butter

  Cooking for an allergy? Check every label.

• 1 ½ tsp vanilla extract
  Swaps for vanilla extract

  Instead of vanilla extract

  • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
  • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
  • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

  All 5 swaps for vanilla extract

• ½ tsp kosher salt
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

Different pan? Written for 9-inch pie plate; rescale the amounts for an 8x8, 9x13, round, loaf or sheet pan.

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.