Pecan Pie Recipe

This pecan pie is made with pure maple syrup and brown sugar instead of corn syrup, baked in an all butter crust in a 9 inch pie pan. It bakes at 350°F for 50 to 60 minutes and cuts into 8 slices, with a deep caramel filling under a layer of pecan halves.

Two things decide whether it slices cleanly. Pull it from the oven while the center still jiggles a little, then let it cool completely, at least 2 hours, before you cut it. I make it every holiday season, and it is the pie I point new bakers to.

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Maple, Golden or Corn Syrup in Pecan Pie

Most pecan pie recipes use light corn syrup. It is very sweet, almost flavorless, and sets into a firm, slightly gel-like filling. I use maple syrup. The filling turns buttery and caramel-like, with a gentle smoky finish, and it is less cloying.

Maple syrup is thinner than corn syrup, so this filling gets a little help. One tablespoon of flour and enough egg to set it give a smooth custard that still holds a clean edge when cut.

Golden syrup as a swap

I have made this pie with golden syrup too, and the card lists it as the alternative. It tastes lighter and more neutral, and in my notes it gives a slightly firmer set. That helps if the pie has to travel or sit on a buffet. Light corn syrup also works cup for cup if you want the classic flavor. Pancake syrup does not. It is mostly corn syrup with flavoring and turns the filling flat and runny.

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The All Butter Crust Under the Filling

Mix 1¼ cups flour with ½ teaspoon salt, then work in ½ cup of cold, cubed butter with a pastry cutter or your fingertips. Stop at coarse crumbs. A few pea-sized pieces of butter should still be visible, because those pieces melt in the oven and make the crust flaky. Add 3 to 4 tablespoons of ice water, one tablespoon at a time, until the dough just holds together when squeezed.

Press it into a disc, wrap it and chill it for 30 minutes. The rest firms the butter and relaxes the gluten, so the crust does not shrink down the sides of the pan. For more detail on texture and rolling, my pie crust recipe walks through each stage.

Blind baking is optional. For a crisper base, bake the empty crust for 10 minutes at 375°F before filling. I usually skip it here and save it for chocolate pecan pie bars, where the base carries a heavier topping.

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Mixing the Maple Pecan Filling

Whisk 1 cup packed light brown sugar, ¾ cup maple syrup, ¼ cup melted butter, 3 eggs, 1 tablespoon flour, 1 tablespoon milk, the vanilla and ¼ teaspoon salt until smooth. Whisk, do not beat. If the eggs turn foamy, the filling puffs up in the oven like a soufflé and the top cracks as it cools.

Stir in 1½ cups pecan halves so they are coated. You do not need to arrange them: the nuts float as the pie bakes and form the crunchy top layer by themselves. I keep a few extra halves aside and set them in a ring on top after pouring, just for looks.

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Baking Until the Center Just Wobbles

Heat the oven to 350°F (175°C). Roll the chilled dough into a 12 inch circle, ease it into a 9 inch pie pan, trim and crimp the edge. Pour in the filling, add the decorative pecans, and set the pie on a baking sheet. The sheet catches drips and gives the bottom crust direct heat, which keeps it from staying pale and soft.

Bake 50 to 60 minutes. Mine is usually ready around 55. The edges should be puffed and set, the top glossy, and the center should jiggle as one piece when you nudge the pan, like set gelatin. Ripples in waves mean it needs 5 more minutes. An instant read thermometer in the middle should read about 200°F. If the crust browns too fast, cover the edge loosely with foil for the last 15 minutes.

Then leave it alone. Let the pie cool completely at room temperature, at least 2 hours. The filling keeps setting as it cools, and a warm slice runs across the plate. I serve it plain or with a spoon of lightly sweetened whipped cream. Ice cream is fine too, though I find it hides the maple.

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Runny, Cracked or Soggy: Fixing Pecan Pie

• Runny filling: pecan pie is runny when it comes out before the center sets or is sliced warm. Bake until the middle jiggles as one piece and cool for at least 2 hours.
• Cracked, puffed top: the eggs were beaten to a foam or the pie baked too long. Whisk gently and check at 50 minutes.
• Soggy bottom crust: bake on a sheet pan on the lower middle rack, or blind bake the crust for 10 minutes at 375°F first.
• Dark edges, pale center: shield the crust with foil for the last 15 minutes instead of pulling the pie early.
• Too sweet: real maple syrup and a full ¼ teaspoon of salt keep it balanced; pancake syrup makes it taste flat and sugary.

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Thanksgiving Timing and Leftovers

Bake the pie the day before you need it. That gives it all the cooling time it wants, and it frees the oven on the day itself for the turkey, the sides and anything else that needs it. Once it is completely cool, cover it loosely and refrigerate it, because the filling is an egg custard. Take it out 30 to 60 minutes before serving so the filling softens and the maple flavor comes back.

Leftovers keep in the fridge for up to 3 days. I wrap slices in parchment and put them in a container; plastic pressed onto the surface traps condensation and softens the top. To warm a slice, give it a few minutes in a 275°F oven. The microwave turns the crust soggy. A cooled whole pie also freezes well, wrapped tightly, for up to 2 months; thaw it overnight in the fridge.

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What Bakers Ask About Pecan Pie

How long do you bake pecan pie?

Bake it at 350°F for 50 to 60 minutes, until the edges are set and the center jiggles slightly as one piece.

Can you make pecan pie without corn syrup?

Yes. This recipe uses ¾ cup pure maple syrup and 1 cup brown sugar instead. Golden syrup works too.

Does pecan pie need to be refrigerated?

Yes, once it has cooled. The filling is made with eggs, so keep it covered in the fridge, and let it come back toward room temperature for half an hour or so before you serve it so the filling is soft and the maple flavor is clear again.

Can I use chopped pecans instead of halves?

Yes, use the same 1½ cups. Chopped pecans give a flatter top and are easier to cut through; halves look prettier.

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Pin this pecan pie to your Thanksgiving or holiday board so you can find it in November. For a quicker pecan dessert, try my caramel pecan dump cake, the no-bake frozen pecan pie bites, pecan pie crinkle cookies or, in warm weather, a pecan pie milkshake. Tell me in the comments whether you went with maple or golden syrup.