The filling is just corn syrup, brown sugar, butter and eggs, stirred in one bowl. Toasting the pecans first makes the biggest difference to flavour. Like pumpkin pie, it needs a few hours to set, so it's a good one to bake the day before.
Everything you need
- 1¼ cups (156 g) all-purpose flour (crust)
- ½ cup (113 g) cold butter, cubed (crust)
- 3 to 4 tbsp ice water (crust)
- ¼ tsp fine salt (crust)
- 1½ cups (165 g) pecans, roughly chopped
- 1 cup (328 g) light corn syrup
- ¾ cup (165 g) brown sugar, packed
- ¼ cup (57 g) butter, melted (filling)
- 3 large eggs
- 1 tsp vanilla extract
- ¼ tsp fine salt (filling)
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Make the crust exactly as for a pumpkin pie: rub the butter into the flour and salt, bind with ice water, chill 30 minutes, then roll out and line a 23 cm (9 in) dish. Chill again for 15 minutes.
For this step
- 1¼ cups (156 g) all-purpose flour (crust)
- ½ cup (113 g) cold butter
- 3 to 4 tbsp ice water (crust)
- ¼ tsp fine salt (crust)
- ¼ cup (57 g) butter
- ¼ tsp fine salt (filling)
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Heat the oven to 175°C / 350°F. Spread the pecans on a tray and toast for 6 to 8 minutes, until fragrant. Let them cool.
For this step
- 1½ cups (165 g) pecans
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Whisk the corn syrup, brown sugar, melted butter, eggs, vanilla and salt until smooth. Stir in the pecans.
For this step
- ½ cup (113 g) cold butter
- ¼ tsp fine salt (crust)
- 1½ cups (165 g) pecans
- 1 cup (328 g) light corn syrup
- ¾ cup (165 g) brown sugar
- ¼ cup (57 g) butter
- 3 large eggs
- 1 tsp vanilla extract
- ¼ tsp fine salt (filling)
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Pour into the unbaked crust. Bake for 55 to 65 minutes, until the filling is puffed and set at the edges with only a slight jiggle in the middle. Cover the crust edge with foil after 30 minutes.
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Cool on a rack for at least 2 hours before slicing so the filling can set.
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Worth knowing
- If you don't have corn syrup, use the same weight of golden syrup. It tastes a little more buttery.
- Underbaked pecan pie runs when you slice it. The centre should move like set jelly, not like liquid.
Make it your own
- Add 2 tbsp bourbon to the filling with the vanilla.
- Scatter ½ cup (85 g) dark chocolate chips over the base before pouring in the filling.
Storing & freezing
Covered at room temperature for a day, then in the fridge for up to 4 days. Freezes for 2 months.
Frequently asked
How many grams is a cup of pecans?
About 110 g for chopped pecans. Whole halves pack less tightly, closer to 100 g per cup.
Why is my pecan pie runny?
It came out of the oven too soon or was cut while warm. Bake until only the very centre jiggles, then let it cool for at least 2 hours.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.