Pecan Pie

A flaky pie shell holds toasted pecans in a glossy brown-sugar and corn-syrup filling, baked until gently wobbly and cooled for tidy slices.

325 min

8 slices

A glossy pecan pie has a neatly arranged toasted-pecan topping and a golden crimped crust.

Ingredients

1 unbaked 9-inch flaky pie shell in a pie plate

2 cups pecan halves

3 large eggs, at room temperature

1 cup light corn syrup

3/4 cup packed light brown sugar

4 tbsp unsalted butter, melted and cooled

1 tsp pure vanilla extract

1/2 tsp fine salt

Equipment

9-inch pie plate · Rimmed baking sheet · Whisk · Wire cooling rack · Aluminum foil

Watch the center

The filling keeps setting as it cools, so take the pie out while the center still moves gently and the edges are firm.

Slice after cooling

Wait until the pie is completely cool before cutting; a clean, sharp knife helps preserve the pecan pattern.

Toast and prepare

01. Heat the oven to 350 F with a rack in the center so the crust and filling bake evenly.

02. Toast pecan halves on a rimmed sheet for 8 minutes, until fragrant and lightly darkened, then move them off the hot pan.

03. Cool the pecans, fit the unbaked shell into its 9-inch plate, and crimp the edge without stretching the dough.

04. Reserve 1/2 cup pecan halves for the top; chop the remaining 1 1/2 cups into bite-size pieces.

Mix the filling

05. Whisk eggs just until blended, then add corn syrup, brown sugar, cooled butter, vanilla, and salt; stop when the filling is uniform and not foamy.

Fill and bake

06. Scatter chopped pecans in the shell, add filling, and arrange reserved halves neatly across the surface.

07. Bake at 350 F for 50 to 60 minutes; foil-shield the rim if it darkens early, and remove the pie when the edges set but the center still wobbles slightly.

Cool and serve

08. Cool on a wire rack for at least 4 hours so the filling finishes setting before you slice.