Introduction
Pecan pie is the other star of the Thanksgiving dessert table—a sweet, gooey, caramel-like filling absolutely loaded with toasted pecans. I’ve had so many versions where the filling was runny or the top was burnt. This recipe, using dark corn syrup, is my no-fail solution. It creates a rich, molasses-like flavor and a filling that sets up perfectly every time.
Why You’ll Love This Recipe
- Perfectly Gooey Filling (Not Runny!): This recipe ensures the custard sets just right.
- Rich, Caramel & Toasted Nut Flavor: The combination of brown sugar, dark corn syrup, and toasted pecans is incredible.
- A Classic Southern Staple: This is the authentic, beloved pie that’s a holiday must-have.
- Incredibly Simple to Make: The filling is just a “dump-and-stir” recipe.
- Make-Ahead Friendly: Pecan pie is a great dessert to make a day in advance.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup pecan halves (for topping)
- 1/2 cup chopped pecans (for the filling)
- 3 large eggs, lightly beaten
- 1 cup dark corn syrup
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Place your unbaked pie crust in a 9-inch pie plate and crimp the edges.
- Sprinkle the 1/2 cup of chopped pecans evenly over the bottom of the pie crust.
- In a large bowl, whisk together the lightly beaten eggs, dark corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth and combined.
- Carefully pour the liquid filling over the chopped pecans in the pie crust.
- Artfully arrange the 1 cup of pecan halves on top of the liquid filling. They will float and create the beautiful, classic top.
- Bake: Place the pie on a baking sheet (to catch any drips) and bake at 350°F for 50-60 minutes.
- The pie is done when the center is just slightly jiggly when nudged (it should not be liquidy). The center should spring back a bit when lightly touched.
- Let the pie cool completely on a wire rack for at least 2-3 hours before slicing.
Tips
If you find the edges of your pie crust are browning too quickly, you can cover them with a pie shield or strips of aluminum foil after about 25-30 minutes of baking. Letting the pie cool completely is the most important step for a clean, non-runny slice.