Ingredients
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup light or dark corn syrup
- 3/4 cup packed brown sugar
- 1/3 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp fine salt
- 1 1/2 cups pecan halves, toasted
Instructions
- Heat and prep. Heat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie plate, crimp the edges, and chill while you mix the filling.
- Whisk the filling. Whisk the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until completely smooth.
- Fill. Arrange the toasted pecan halves in an even layer in the crust (pretty side up for that mosaic look), then pour the filling over them.
- Bake. Bake 50-55 minutes, until the edges are set and the center jiggles gently like set Jell-O. Tent with foil if the crust browns too fast.
- Cool completely. Cool at least 2 hours — the filling sets as it cools. Serve at room temperature or slightly warm.
💡 Pecan pie smarts
Toast the pecans in a 350°F oven for 6-8 minutes first — raw pecans taste flat against all that caramel. Tent the pie with foil if the crust edges brown too fast. The jiggle test is everything: sloshy means underbaked, firm means overbaked — you want a gentle wobble in the very center.
Common questions
Can I use maple syrup instead of corn syrup?
Yes — pure maple syrup makes a delicious, slightly less gooey pie with deeper flavor. It's a fine swap.
Why is my pecan pie runny?
It was underbaked. The center should jiggle like set Jell-O, not slosh. Give it another 5-10 minutes, tented with foil.
Can I make pecan pie ahead?
Absolutely — bake it the day before and keep it at room temperature, loosely covered. It slices even better on day two.
Can I freeze pecan pie?
Yes — freeze the fully baked, cooled pie up to 3 months, tightly wrapped. Thaw overnight in the fridge.
Love this recipe?
Save it to your "Fall Baking Recipes" board so it's always one click away when the craving hits.
📌 Pin it for later