I wrote my Best Pecan Pie Recipe to show exactly how to achieve a reliably set, not runny filling with an all-butter or sourdough crust that bakes tender and flaky for Thanksgiving and Christmas dessert.

Jump to Recipe

I’ve been chasing the pecan pie that finally sets and doesn’t puddle, and this one comes close every single time. Using a homemade all butter pie crust and light corn syrup, it finds that almost perfect sweet and salty thing that makes everyone talk.

People call it the Best Pecan Pie sometimes, and yeah, I get why, its filling holds without turning into a gooey mess, yet it still feels indulgent. I screw up the crust now and then, but guests still ask for the recipe.

If you’re hunting for Thanksgiving Desserts that actually impress, try this one.

Ingredients

Print Recipe (No Advertisments)

Pie crust: flaky all butter or sourdough crust gives buttery crunch mostly carbs and fat
Corn syrup: adds sticky sweetness mostly simple carbs so no fiber easy to overpower
Brown sugar: deep molasses flavor tons of carbs its not nutritious but tastes great
Eggs bind filling add protein and structure helps set the custard like center
Butter adds richness and mouthfeel saturated fat so use quality unsalted if you can
Pecans offer healthy monounsaturated fats fiber and protein gives crunch and toasty flavor
Bourbon optional adds warmth and depth alcohol cooks off but leaves flavor use sparingly

Ingredient Quantities

1 9 in pie crust, homemade all butter or sourdough crust works great

1 cup light corn syrup (Karo or similar)

1 cup packed light brown sugar

3 large eggs

1/3 cup unsalted butter, melted

1 tsp vanilla extract

1/4 tsp fine sea salt

1 1/2 to 2 cups pecan halves

1 to 2 tbsp bourbon or dark rum, optional but yummy

Flaky sea salt for sprinkling, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Fit your 9 inch all butter or sourdough pie crust into the pie plate, crimp the edges, chill 10 to 15 minutes so it wont shrink, then line with foil and pie weights or dried beans and blind bake 8 to 10 minutes. Remove foil and weights and set crust aside.

2. In a medium bowl whisk together 1 cup light corn syrup and 1 cup packed light brown sugar until smooth.

3. Crack 3 large eggs into a small bowl and beat lightly with a fork, then whisk the eggs into the syrup mixture until combined and no streaks remain.

4. Melt 1/3 cup unsalted butter and let it cool about 30 seconds so it wont cook the eggs, then whisk it into the filling along with 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. If using, stir in 1 to 2 tablespoons bourbon or dark rum.

5. Stir 1 1/2 to 2 cups pecan halves into the filling, reserving a handful for a pretty top pattern if you want.

6. Pour the filling into the pre-baked crust and arrange reserved pecans on top for a nice look. Place the pie on a rimmed baking sheet to catch any drips.

7. Bake on the center rack 50 to 60 minutes until the edges are set and the center has only a slight jiggle like firm jelly. If the crust or nuts are browning too fast tent the edges with foil after about 25 to 30 minutes.

8. Remove pie from oven and cool on a wire rack at least 2 hours so the filling fully sets. Dont cut it hot or the slices will be runny.

9. Just before serving sprinkle flaky sea salt if you like a sweet and salty contrast. Store leftover pecan pie covered at room temp up to 2 days or refrigerated up to 4 to 5 days.

Equipment Needed

1. 9 inch pie plate (with your chilled crust fitted)
2. Oven (preheat to 350°F)
3. Rimmed baking sheet to catch drips
4. Medium mixing bowl and a small bowl (for eggs)
5. Whisk and a fork (whisk for filling, fork to beat eggs)
6. Measuring cups and measuring spoons
7. Small saucepan or microwave safe cup to melt the butter
8. Aluminum foil plus pie weights or dried beans for blind baking
9. Spatula or wooden spoon to stir in pecans
10. Wire cooling rack for the finished pie

FAQ

Q: How do I know when the pie is done? A: Bake at 350 F for about 50 to 60 minutes. The edges should be set and the center will still have a slight jiggle, not liquid. A quick check is an instant-read thermometer of about 200 to 205 F in the center. Let it cool 2 to 4 hours to finish setting, it’s tempting to cut early but don’t.

Q: Can I make this ahead and how do I store it? A: Yes. Bake and cool completely, then cover and keep at room temp for up to 2 days. For longer storage refrigerate up to 4 or 5 days. To freeze, wrap tightly and freeze for up to 2 months, thaw in fridge overnight and bring to room temp before serving.

Q: Do I have to use light corn syrup? A: No, but corn syrup gives the classic texture. You can substitute equal parts pure maple syrup or golden syrup for a tasty change. Using just honey or a mix will change flavor and can make the filling a bit softer, so expect small texture differences.

Q: Should I toast the pecans first? A: Yes, toasting boosts flavor. Spread halves on a sheet and toast 6 to 10 minutes at 350 F until fragrant. Cool before adding so they don’t sink or make the filling too loose.

Q: My crust gets soggy. How do I prevent that? A: Partially blind bake the crust for 10 to 12 minutes, or brush the cooled shell with a lightly beaten egg white and return to the oven 1 to 2 minutes to seal it. Also keep your filling from being too hot when you pour it in, and tent the edges with foil if they brown too fast.

Q: Can I add bourbon or use store bought crust? A: Yes and yes. Add 1 to 2 tablespoons bourbon or rum to the filling for a warm note. Store bought crust or your all-butter or sourdough crust all work, just blind bake a little if it’s prone to sogging.

Pecan Pie Recipe Substitutions and Variations

Light corn syrup: 1 cup = 1 cup golden syrup (almost identical). Or try 3/4 cup pure maple syrup plus 1/4 cup granulated sugar to mimic thickness and sweetness. Honey can be used 1:1 but it’ll give a stronger flavor and may brown faster.
Light brown sugar: 1 cup packed = 1 cup granulated sugar + 1 tbsp molasses (stir well). You can also swap with 1 cup dark brown sugar for deeper flavor, or use coconut sugar 1:1 though the filling will be a bit drier.
3 large eggs: For each egg use 1/4 cup pureed silken tofu, so 3 eggs = 3/4 cup blended tofu, it gives good structure without odd taste. Or use 1 tbsp flaxseed meal + 3 tbsp water per egg (mix, rest 5 minutes) but texture can be slightly gummy. Commercial egg replacer works too, follow package directions.
Pecan halves: Swap 1 1/2 to 2 cups pecans with equal walnuts, toasted hazelnuts, or a mix of chopped almonds and walnuts. For a nut free option try 1 1/2 to 2 cups toasted pumpkin seeds, though flavor and mouthfeel will change.

Pro Tips

1) Chill the crust longer than you think. Freeze the fitted crust 15–20 minutes before blind baking and use foil plus weights so it holds its shape, that way it wont slump or shrink when the filling goes in.

2) Heat management is key. Let the melted butter cool until just warm, or temper the eggs by whisking a spoonful of the syrup into them before adding it all together, this keeps the eggs from curdling and makes a smoother filling.

3) Toast the pecans first for extra flavor and crunch, cool them completely so they dont bleed oil into the filling, and save the nicest halves to lay on top — brushing those top nuts with a little beaten egg white or a thin glaze gives a glossy, bakery look.

4) Doneness and resting matter more than time. Look for a gentle jiggle in the center not a wobble, or pull it at about 200°F center if you like thermometers, then cool fully on a rack (several hours or overnight is best) before slicing so the filling sets cleanly.

Pecan Pie Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

587

kcal

Equipment: 1. 9 inch pie plate (with your chilled crust fitted)
2. Oven (preheat to 350°F)
3. Rimmed baking sheet to catch drips
4. Medium mixing bowl and a small bowl (for eggs)
5. Whisk and a fork (whisk for filling, fork to beat eggs)
6. Measuring cups and measuring spoons
7. Small saucepan or microwave safe cup to melt the butter
8. Aluminum foil plus pie weights or dried beans for blind baking
9. Spatula or wooden spoon to stir in pecans
10. Wire cooling rack for the finished pie

Ingredients

1 9 in pie crust, homemade all butter or sourdough crust works great
1 cup light corn syrup (Karo or similar)
1 cup packed light brown sugar
3 large eggs
1/3 cup unsalted butter, melted
1 tsp vanilla extract
1/4 tsp fine sea salt
1 1/2 to 2 cups pecan halves
1 to 2 tbsp bourbon or dark rum, optional but yummy
Flaky sea salt for sprinkling, optional

Directions

Preheat oven to 350°F (175°C). Fit your 9 inch all butter or sourdough pie crust into the pie plate, crimp the edges, chill 10 to 15 minutes so it wont shrink, then line with foil and pie weights or dried beans and blind bake 8 to 10 minutes. Remove foil and weights and set crust aside.
In a medium bowl whisk together 1 cup light corn syrup and 1 cup packed light brown sugar until smooth.
Crack 3 large eggs into a small bowl and beat lightly with a fork, then whisk the eggs into the syrup mixture until combined and no streaks remain.
Melt 1/3 cup unsalted butter and let it cool about 30 seconds so it wont cook the eggs, then whisk it into the filling along with 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. If using, stir in 1 to 2 tablespoons bourbon or dark rum.
Stir 1 1/2 to 2 cups pecan halves into the filling, reserving a handful for a pretty top pattern if you want.
Pour the filling into the pre-baked crust and arrange reserved pecans on top for a nice look. Place the pie on a rimmed baking sheet to catch any drips.
Bake on the center rack 50 to 60 minutes until the edges are set and the center has only a slight jiggle like firm jelly. If the crust or nuts are browning too fast tent the edges with foil after about 25 to 30 minutes.
Remove pie from oven and cool on a wire rack at least 2 hours so the filling fully sets. Dont cut it hot or the slices will be runny.
Just before serving sprinkle flaky sea salt if you like a sweet and salty contrast. Store leftover pecan pie covered at room temp up to 2 days or refrigerated up to 4 to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.