USAPecan 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.
Key Ingredients
What you'll need
Ingredients
- 190 gSee recipes with all-purpose flour
all-purpose flour
i - 115 gSee recipes with cold unsalted butter
cold unsalted butter, cubed
i - 0.5 tsp
- 3 tbspSee recipes with ice water
ice water
i - 3See recipes with large eggs
large eggs
i - 200 gSee recipes with dark corn syrup
dark corn syrup
i - 150 gSee recipes with brown sugar
brown sugar, packed
i - 60 gSee recipes with unsalted butter
unsalted butter, melted
i - 1 tspSee recipes with pure vanilla extract
pure vanilla extract
i - 1 tspSee recipes with bourbon
bourbon (optional)
i - 0.5 tsp
- 300 gSee recipes with pecan halves
pecan halves
i - 1See recipes with egg yolk mixed with 1 tbsp water
egg yolk mixed with 1 tbsp water, for egg wash
i
How to make it
Instructions
- 1
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.
- 2
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).
- 3
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.
- 4
Make filling: whisk eggs, corn syrup, brown sugar, melted butter, vanilla, bourbon (if using) and salt until smooth and well combined.
- 5
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.
- 6
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.
- 7
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.
Frequently Asked Questions
Why did the pecan pie filling not set after baking — how to get the right texture?
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.
What can replace corn syrup in pecan pie — can you use honey or maple syrup instead?
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.
Do you need to blind-bake the crust before adding the pecan pie filling?
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.
Can pecan pie be made without butter — how to adapt the recipe for vegans?
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.
How long does homemade pecan pie keep and can it be frozen?
At room temperature pecan pie keeps for 2 days (cover with foil). In the refrigerator — up to 5 days: wrap in plastic wrap or place in an airtight container. Freezing is possible: 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 crispy crust.
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