Perfect Pecan Pie

With a crisp, nutty top, a rich, slightly gooey center, and a buttery homemade crust, this is the BEST Pecan Pie recipe you'll find! My recipe takes just 15 minutes to prep with just 8 ingredients.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Resting time 2

Total Time 3

Servings slices*

Calories 610kcal

Author Sam Merritt

Equipment

Ingredients

1 9 ½" homemade pie crust (click link for recipe)
2 ¼ cups (250 g) pecan halves or coarsely chopped pecans
3 large eggs room temperature preffered
1 cup (200 g) light brown sugar tightly packed
⅔ cup (158 ml) dark corn syrup
1 ½ teaspoons pure vanilla extract
¼ teaspoon salt
¼ cup (57 g) unsalted butter melted and cooled until no longer warm to the touch

For the egg wash

1 egg
1 teaspoon water

Instructions

Prepare homemade pie crust according to recipe instructions. As per instructions, prepare, chill, roll out, and arrange into a 9 ½" pie plate, fluting the edges. Pierce all over with a fork and place in the refrigerator to chill while you prepare pecan pie filling.
1 9 ½" homemade pie crust
Preheat oven to 350F (175C).
Once oven is preheated, line a cookie sheet with parchment paper and scatter pecan halves evenly over the surface. Transfer to 350F (175C) preheated oven and toast for 5-8 minutes, until lightly toasted. Remove from oven and allow to cool while you prepare the filling.
2 ¼ cups pecan halves
In a large bowl, whisk your eggs until pale yellow and foamy (about 30 seconds).
3 large eggs
Add brown sugar, corn syrup, and vanilla extract, and salt, and whisk until combined.
⅔ cup dark corn syrup, 1 cup light brown sugar, 1 ½ teaspoons pure vanilla extract, ¼ teaspoon salt
Add melted, slightly cooled butter and stir well/whisk to combine.
¼ cup unsalted butter
Add cooled pecan halves and stir until until completely coated in syrup mixture.
2 ¼ cups pecan halves
Remove pie plate from refrigerator and make a simple egg wash by whisking together an egg with a teaspoon of water. Whisk until well incorporated, then use a pastry brush to brush all over the crust. Pour the pecan mixture into your prepared pie plate and transfer to 350F (175C) oven.
1 egg, 1 teaspoon water
Bake 45-55 minutes or until pie is set (the center should not be jiggly). Be sure to check your pie 35 minutes into baking and check periodically after that; if the crust is beginning to brown too quickly, cover your pie or with foil or a pie shield to prevent over-browning.
Allow to cool completely (at least 2-4 hours) before cutting and serving.

Notes

Storing

Cover pecan pie and store leftovers for up to 3-4 days. Store in the refrigerator, but pecan pie tastes best when its warm so I recommend reheating it in your microwave!

Video Note

The video on YouTube incorrectly states to use 1 cup of butter. This is incorrect, you should only use ¼ cup/57g of butter. Yes I am working on re-filming this.

Nutrition