A flawless pecan pie draws a crowd every holiday season. The top should look rich and shiny, with a filling that hits that sweet spot of not too sugary and not too bland. The crust matters just as much—light, flaky, and with a hint of butter that melts on your tongue. With each slice, the crunch from the pecans gives a toasted taste that mixes well with the filling below. When friends and family go back for another piece, you know you’ve shared something special. Pecan pie like this doesn’t last long around the table.
PrintHow to Bake an Award-Winning Pecan Pie Every Time
A flawless pecan pie shines during the holidays. The perfect pie has a shiny top, just enough sweetness, and a flaky, buttery crust. People can’t help but go back for another slice. Every bite brings out warm memories and the joy of sharing good food.
Ingredients
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- 1 unbaked 9‑inch pie crust
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- 1 cup light corn syrup
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- 1 cup packed brown sugar
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- 3 large eggs
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- 1/2 cup melted unsalted butter
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- 1 teaspoon vanilla extract
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- 1 1/2 teaspoons sea salt
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- 2 cups toasted pecan halves (about 8 ounces)
Get Recipe Ingredients
Instructions
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- Use eggs at room temperature for even mixing. Toast pecans for more depth. You can buy a 9-inch pie shell or make one from scratch using tips from How to Make Pie Crust: The Complete Guide.
- Toast pecans at 350°F for 5 to 7 minutes to draw out natural oils and flavor.
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- Melt butter gently on low. Avoid browning. Cool before adding to other wet ingredients.
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- Whisk eggs separately in a bowl until no streaks remain. This helps the filling bake evenly and sets the texture.
Making the Filling
- In a saucepan, mix light corn syrup, brown sugar, melted butter, and sea salt.
- Stir gently over medium heat until sugar is completely dissolved and the mix turns glossy. Do not let it bubble or boil.
- Remove the pan from heat. Add vanilla extract and stir to combine.
- Whisk in eggs one at a time for a silky, unified batter. Add carefully to avoid scrambled yolks or separation.
- Fold in the toasted pecan halves, making sure they are evenly coated. Distribute nuts throughout so each slice gets an even share.
Baking the Pie
- Pour the pecan mixture into the prepared, unbaked pie crust.
- Bake in a preheated oven at 350°F for 50 to 60 minutes. The center should be set but still have a slight jiggle. The edges must be golden and firm.
- After 30 minutes, cover the crust edges loosely with foil. This prevents burning before the center sets.
- Remove the pie from the oven as soon as a tester near the edge comes out mostly clean but the center retains a slight, uniform wobble.
Notes
Cooling and Serving
Pie structure depends on proper cooling. Place on a rack at room temperature for at least 2 hours. This step helps the filling firm up for clean, picture-perfect slices.
For serving:
- Slice with a sharp, thin knife.
- Serve as is, or top with real whipped cream or vanilla ice cream. For those seeking subtle contrast, a light drizzle of caramel sauce works well.
- Cover leftovers and keep in the fridge up to 4 days. Bring slices to room temperature or warm in a low oven before serving again.
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