Old-Fashioned Pecan Pie
Pecan Pie
A classic old-fashioned pecan pie with a flaky crust, toasted pecans, and a glossy brown sugar filling that sets sliceably without losing its soft center.
Old-fashioned pecan pie is built on a few familiar pantry ingredients, so the details matter: toast the pecans until fragrant, whisk the filling until smooth, and bake until the edges are set while the center still has a gentle wobble. That balance gives the pie its classic glossy top and rich, sliceable filling.
This version uses brown sugar, corn syrup, eggs, butter, and vanilla for the deep caramel flavor people expect from a traditional Southern-style pecan pie. A pinch of salt keeps the filling from tasting flat, and the pecans are stirred through the custard as well as scattered on top so every bite has crunch.
The pie needs time to cool completely before serving. Cutting too early can make even a well-baked filling seem loose, while a fully cooled pie holds neat wedges with a soft center and crisp pecan surface. Serve it plain, with whipped cream, or with a small scoop of vanilla ice cream.
Nutrition (per serving)
Directions
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1
Heat the oven to 350°F and place a rimmed baking sheet on the middle rack to warm.
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2
Fit the pie crust into a 9-inch pie plate, crimp the edge, and chill it while preparing the filling.
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3
Toast the pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant; let them cool slightly.
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4
Whisk the eggs in a large bowl until smooth, then whisk in the corn syrup, brown sugar, melted butter, vanilla, and salt.
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5
Reserve a handful of pecan halves for the top, then stir the remaining pecans into the filling.
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6
Pour the filling into the chilled crust and arrange the reserved pecans over the surface.
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7
Set the pie on the hot baking sheet and bake for 50 to 60 minutes, covering the crust edge with foil if it browns too quickly.
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8
Remove the pie when the outer filling is set and the center jiggles slightly when nudged.
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9
Cool on a rack for at least 3 hours before slicing so the filling can finish setting.
Ingredients
- Unbaked 9-inch pie crust:1
- Pecan halves:2 cups
- Large eggs:3
- Light corn syrup:1 cup
- Packed light brown sugar:3/4 cup
- Unsalted butter, melted and cooled slightly:4 tbsp
- Vanilla extract:1 1/2 tsp
- Fine salt:1/2 tsp
Tips & Notes
- If the center sloshes instead of gently wobbling, bake for another 5 minutes and check again.
- For cleaner slices, chill the cooled pie for 30 minutes before cutting, then bring slices closer to room temperature before serving.
- A glass or metal pie plate works well; deep-dish pans may need a few extra minutes of baking.
