Pecan Pie
The quintessential Southern American dessert — a buttery flaky pastry shell filled with a dark, gloriously sticky filling of brown sugar, corn syrup and whole pecans. Rich, sweet, and utterly irresistible.
Ingredients
- 190 gall-purpose flour
- 115 gcold unsalted butter
- 0.5 tspsalt
- 3 tbspice water
- 3 large eggs
- 200 gdark corn syrup
- 150 gbrown sugar
- 60 gunsalted butter
- 1 tsppure vanilla extract
- 1 tspbourbon
- 0.5 tspsalt
- 300 gpecan halves
- 1 egg yolk mixed with 1 tbsp water, for egg wash
Method
- Make pie crust: pulse flour and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter. Drizzle in ice water one tablespoon at a time, pulsing just until the dough comes together. Flatten into a disc, wrap and refrigerate for 1 hour.
- Roll dough on a floured surface into a 30cm circle. Transfer to a 23cm pie dish, pressing into the edges. Trim and crimp the edges. Refrigerate for 30 minutes. Preheat oven to 175°C (350°F).
- Blind bake the crust: line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights, brush with egg wash, bake 5 more minutes. The crust should be set and very lightly golden.
- Make filling: whisk eggs, corn syrup, brown sugar, melted butter, vanilla, bourbon (if using) and salt until smooth and well combined.
- Arrange pecan halves in an even layer in the pre-baked crust — face them up and fill every gap. Pour the filling slowly over the pecans. The pecans will float to the top and form the characteristic pattern.
- Bake for 45–50 minutes until the filling is set around the edges but has a slight wobble in the center — it will firm up as it cools. If the crust edges brown too quickly, cover with foil strips.
- Cool completely on a wire rack for at least 2 hours before slicing — the filling needs time to set fully. Serve with softly whipped cream or a scoop of vanilla ice cream.
FAQ
The filling sets only with the correct ratio of eggs to syrup and sufficient baking time. The center should jiggle slightly but not wave when you shake the pan. Bake at 175°C for 50-55 minutes. Let the pie cool completely at room temperature for at least 2-3 hours — the filling continues to firm up after leaving the oven. Never slice it while still warm.
Yes, corn syrup can be replaced. Honey gives a more floral aroma and makes the filling slightly denser — use dark honey such as buckwheat. Maple syrup is the best substitute: similar texture, more caramel-like and refined flavor. Molasses also works but use no more than 50% of the volume, otherwise the taste becomes too bitter. Ratio: 1:1 by volume.
For pecan pie it is advisable but not mandatory. Blind baking (10-12 minutes at 190°C with weights) helps prevent a soggy bottom because the liquid filling takes a long time to bake. If you skip this step, place the pan directly on a hot baking sheet in the lower third of the oven — this helps the bottom bake from below. The crust should be well chilled before pouring in the filling.
The butter in the filling can be replaced with coconut oil in the same amount (60 g) — the flavor will be slightly tropical but the texture holds. Replace eggs with 2 tablespoons of ground flaxseed mixed with 6 tbsp of water (let sit 10 minutes until gel-like). Make the crust with coconut oil or vegan margarine. Pecans are vegan in any recipe.
Because the filling is made with eggs, the pie goes into the refrigerator as soon as it has cooled — do not leave it on the counter for days. Covered with plastic wrap or in an airtight container, it keeps 3–4 days. Freezing works well: cut into portions, wrap each in plastic and foil, store up to 3 months. Thaw overnight in the refrigerator, then warm for 10 minutes at 160°C to restore the crisp crust.
Rate this
Recipes by email
One letter a week: a recipe picked for your taste, plus whatever is new on the site. Unsubscribe in one click.
Welcome gift: Sergei's cookbook (e-book).
By subscribing you agree to the privacy policy.
Tell us what you like to cook (30 seconds) →Keep browsing
More dishes from the American archive — picked by overlap with what you're cooking now.
Join the conversation
Comments (1)
I weigh every ingredient for pecan pie instead of using cups. Baking is chemistry. An extra tablespoon of all-purpose flour can push this from perfectly balanced to dense and heavy. A $15 scale pays for itself immediately.