Pecan Pie

A pecan pie with a golden, flaky crust sits in a glass pie dish. One large slice has been removed, revealing the gooey filling and pecans inside—perfect inspiration for your next pecan pie recipe. A bowl of pecans and a dotted napkin are nearby.

Print Recipe

5 from 1 vote

This pecan pie features a rich and gooey pecan filling inside a buttery and flaky pastry crust.

Prep Time15

Cook Time55

Chill Time2

Total Time3 10

Course: Dessert

Cuisine: American

Keyword: Pecan Pie Recipe

Servings:

Calories: 1478kcal

Ingredients

9 inch unbaked pie crust, check out my 5-ingredient pie crust recipe (or you can use a 9-inch refrigerated Pillsbury pie crust thawed according to package directions)
1 ¼ cup pecans, chopped
¾ cup whole pecans
1 cup dark corn syrup
¾ cup dark brown sugar, packed
3 large eggs, room temperature (plus additional egg for optional egg wash)
2 teaspoons vanilla extract
¼ teaspoon maple extract
½ teaspoon salt
4 tablespoons unsalted butter, melted and cooled slightly

Instructions

Preheat the oven to 350°F. Spray (if using all-butter crust- no need to spray because of all the butter in the crust) a standard 9-inch pie dish with non-stick baker’s spray. If using all-butter from scratch crust, you do not need to spray the pie dish.
Unroll the thawed pie crust into the prepared pie dish, gently tucking the edges under. Seal the edges of the crust by either fluting or crimping in a decorative pattern. Brush the entire crust (bottom and sides) lightly with the egg wash to help with browning the edges of the crust and when brushed on the bottom, it acts as a barrier to prevent the syrupy filling from creating a soggy crust. Place the pie crust onto a large rimmed baking pan lined with parchment. This will allow for easy transportation to and from the oven as well as catch any syrupy drips that may bubble over the side of the pie dish as the pecan pie bakes.
Spread the chopped pecans evenly into the bottom of the pie crust, then top with the whole pecans in a decorative pattern.
In a large bowl, whisk together the dark corn syrup, dark brown sugar, eggs, vanilla extract, maple extract, and salt until well combined.
Whisk in the butter just until incorporated.
Slowly pour the filling mixture over the pecans, being careful not to disturb the decorative pattern too much. The pecans will rise to the top giving a beautiful decorative design as the pie bakes.
Bake for 55-60 minutes, until puffed in the center, golden brown, and the filling registers 200°F on an instant-read thermometer. You can also test for doneness by doing a jiggle test. Gently tap the rim of the pie dish and the center of the pie should just barely jiggle. You can lightly tent the pie with foil for the last 10-15 minutes to avoid overbrowning if needed.
Remove the pie from the oven and place onto a wire cooling rack to cool completely before serving. As the pie cools, the center will settle and flatten.

Notes

You can omit the whole pecans on top and use 2 cups chopped pecans in the pie shell instead. The pecans will naturally rise to the top during baking, giving a beautiful decorative design to the baked pie.
The maple extract can be omitted, though it adds a lovely depth of flavor.
A homemade all-butter pie crust can be used in place of the refrigerated crust. Be sure to use a single 9-inch crust recipe. Link the SLB all-butter crust
For extra firm, bakery-style slices, refrigerate the cooled pie for 1 to 2 hours before slicing with a sharp serrated knife. Dip the knife in hot water, then wipe dry between slices.
Allow the pie to cool completely at room temperature before refrigerating to prevent condensation and sogginess.
There are many ways to create a decorative design for your pie crust. For this pie, I used the fluting method, which gives a classic wavy look to the crust. You can also crimp the edges using the tines of a dinner fork for a more rustic look.
The most accurate way of ensuring the pecan pie filling will be properly set once cooled, is to allow it to reach 200°F-205°F on an instant read thermometer. The jiggle test is not always quite as accurate but is good if you do not have an instant read thermometer.

Nutrition