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Pecan Pie · Classic

Classic Pecan Pie

A flaky all-butter crust, a rich caramel-like filling of brown sugar, corn syrup, butter and eggs, and plenty of toasted pecans. It bakes in about an hour and is happiest made the day before.

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Prep
30 min
Cook
1 hr 5 min
Total
5 hr 50 min
Serves
8 · One 9-inch pie
Level
Medium

Ingredients

Crust

  • 1 ¼ cups all-purpose flour, plus more for rolling
  • ½ tsp kosher salt
  • 1 tsp granulated sugar
  • ½ cup unsalted butter, very cold, cut into cubes
  • 3 tbsp ice water, plus 1 more if needed

Filling

  • 1 ½ cups pecans, halves
  • 3 large eggs
  • 1 cup light corn syrup
  • ¾ cup dark brown sugar, packed
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 ½ tsp vanilla extract
  • ½ tsp kosher salt

Steps

  1. For the crust, whisk the flour, salt and sugar in a bowl. Cut in the cold butter with a pastry blender until the biggest pieces are about the size of peas.
  2. Sprinkle the ice water over a tablespoon at a time, tossing with a fork, until the dough holds together when you squeeze a handful.
  3. Press the dough into a flat disk, wrap it and refrigerate until firm.
  4. Set a rack in the lower third of the oven and heat the oven to 350°F (175°C).
  5. Spread the pecans on a sheet pan and toast until fragrant, then let them cool.
  6. On a lightly floured counter, roll the dough into a 12-inch circle. Ease it into a 9-inch pie dish, trim to a 1/2-inch overhang, fold the edge under and crimp it.
  7. Refrigerate the crust in its dish while you make the filling.
  8. Whisk the eggs in a large bowl just to break them up. Whisk in the corn syrup, brown sugar, melted butter, vanilla and salt until smooth, without beating in a lot of air.
  9. Scatter the toasted pecans in the crust and pour the filling over them; the nuts rise to the top as it bakes.
  10. Set the pie on a sheet pan and bake until the edges are puffed and set and the center sways slightly all in one piece when you nudge the pan, about 200°F on an instant-read thermometer. If the crust edge darkens early, cover it with a ring of foil.
  11. Cool the pie on a rack to room temperature; the filling finishes setting as it cools.

Tip: Short on time? A store-bought refrigerated crust works; let it sit out about 10 minutes before unrolling.

Tip: Dark corn syrup gives a deeper, molasses-like flavor; swap it for the light syrup cup for cup.

Tip: A runny pecan pie was underbaked. If you can't tell, the center should read about 200°F.

Storage: This is an egg custard pie: once cool, cover and refrigerate within 2 hours, up to 4 days. Freeze up to 2 months.

Make ahead: Bake up to 2 days ahead, cool, cover and refrigerate; let it sit out 30 minutes before serving. The dough keeps 3 days in the fridge or 3 months in the freezer.

Estimated nutrition per serving: 600 calories · protein 6 g · carbohydrates 71 g · fiber 2 g · sugars 54 g · fat 34 g (saturated 13 g) · sodium 280 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.