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Loading...A hallmark of Southern holiday tables, this pecan pie delivers a silky, caramel-kissed custard cradling a generous layer of toasted pecans in a buttery crust. Sweet, rich, and unapologetically indulgent, it is the dessert Louisiana and Georgia cooks have been perfecting for generations.
Prep Time15 mins
Cook Time55 mins
Total Time70 mins
Servings8
Yield1 (9-inch) pie, 8 slices
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 26 gFat
- 7 gSaturated Fat
- 60 gCarbs
- 2 gFiber
- 44 gSugar
- 5 gProtein
- 210 mgSodium
- 160 mgPotassium
- 45 mgCalcium
- 1.5 mgIron
- 0.2 mgVitamin C
- 135 mcgVitamin A
Ingredients
For the Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought, chilled)
For the Filling
- 1 1/2 cups pecan halves, roughly chopped, plus 1 cup whole halves for the top
- 3 large eggs, room temperature
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1 tablespoon bourbon (optional)
Directions
- Position a rack in the lower third of the oven and preheat to 350°F (175°C). Place the pie crust on a rimmed baking sheet to catch any drips.
- In a medium bowl, whisk the eggs until just blended. Add the corn syrup, brown sugar, melted butter, vanilla, salt, and bourbon, if using, and whisk until smooth and glossy.
- Spread the chopped pecans evenly across the bottom of the unbaked crust. Pour the custard mixture over the pecans, then arrange the whole pecan halves in a decorative ring on top, pressing them in slightly so they half-submerge.
- Carefully transfer to the oven and bake for 50 to 60 minutes, until the edges are set but the center still jiggles like soft gelatin when gently shaken. If the crust browns too quickly, tent the rim with foil after 30 minutes.
- Remove the pie from the oven and place on a wire rack. Cool completely at room temperature, at least 3 hours, so the custard sets and slices cleanly.
- Slice with a sharp knife wiped clean between cuts, and serve each wedge with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Cook’s Notes
- Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes before using; it deepens their flavor and keeps the top layer extra crisp.
- Pull the pie when the center still wobbles slightly; residual heat will finish setting the custard as it cools, preventing cracks.
- Room-temperature eggs blend more smoothly into the syrup and reduce the risk of a curdled or uneven filling.
- Cover the crust edge with a pie shield or strips of foil midway through baking to keep it golden rather than scorched.
- For cleaner slices, chill the cooled pie in the refrigerator for 30 minutes before cutting with a thin-bladed knife dipped in hot water.
