Tulo

Pecan Pie Recipe

A classic pecan pie with a gooey, deeply sweet filling packed with toasted pecans in a single crust.
Photo by Craig Adderley on Pexels

Toasting the pecans before baking wakes up their natural oils, so their flavor still comes through clearly after another 45 minutes baking submerged in a very sweet filling.

Prep
15 min
Cook
50 min
Total
65 min
Servings
8

Ingredients

Servings8
  • 1 crust single pie crust, homemade or store-bought
  • 1 1/2 cups pecan halves
  • 1 cup corn syrup
  • 3/4 cup brown sugar, packed
  • 3 large eggs
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Nutrition per serving

Calories
511
Protein
6g
Carbs
66g
Fat
27g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C) and toast the pecans on a baking sheet for 6-8 minutes, until fragrant.
  2. 2Fit the pie crust into a 9-inch pie dish and crimp the edges.
  3. 3Whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt.
  4. 4Scatter the toasted pecans in the crust and pour the filling over them.
  5. 5Bake for 45-50 minutes, until the edges are set and the center has a slight jiggle.
  6. 6Cool completely on a wire rack, at least 2 hours, before slicing.

Tips & variations

  • Toasting the pecans first, even briefly, makes a real difference, their flavor otherwise gets muted sitting in the sweet filling for the full bake.
  • Tent the edges of the crust with foil partway through baking if they're browning faster than the filling sets.

Storage & reheating

Store loosely covered at room temperature up to 2 days, or refrigerate up to 5 days. Serve at room temperature or gently warmed, not reheated hot.

Tips from the Tulo kitchen

  • Arrange the pecans cut-side down in a neat layer if you want a clean, presentation-ready top, they'll float slightly as the filling bakes but mostly hold their arrangement.
  • Let the pie cool completely, undisturbed, on a wire rack rather than moving it around, the filling is still quite loose right out of the oven.

FAQ

How do I know when pecan pie is done?

The edges should look set while the center still has a slight jiggle, similar to pumpkin pie, it firms up fully as it cools. A fully-still center at pull time usually means it's overbaked.

Can I use light corn syrup instead of dark?

Yes, light corn syrup gives a milder, sweeter result; dark corn syrup adds a slightly deeper, more molasses-like flavor. Either works in this recipe.

More recipes