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Snack

Pecan Pie

A rich, gooey brown-sugar filling packed with toasted pecans in a flaky crust. Use our butter pie crust or a store-bought one.

⏱ 3 hr 20 min (20 min prep, 1 hr cooking, 2 hr waiting) 🍽 Serves 8 Β· 1 slice (β…› of a 9-inch pie) make aheadfreezer friendly vegetarian

Part of our Thanksgiving dinner: menu, timeline and shopping list β†’

πŸ“… Add to my plan

ContainsMilk, Eggs, Tree nuts, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings
  • 1 sheet Refrigerated pie crust, homemade or refrigerated, for a 9-inch pie
  • 3 Eggs, large
  • 1 cup Light corn syrup, light or dark
  • ΒΎ cup Brown sugar, packed
  • 3 tbsp Butter, unsalted, melted
  • 1 tsp Vanilla extract
  • ΒΌ tsp Table salt
  • 1Β½ cup Pecans, halves or large pieces

Make it yourself

Make the butter pie crust yourself β†’ Out of brown sugar? Make it β†’ Make the butter yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: 9-inch pie plate, mixing bowl and whisk, baking sheet, foil or a pie crust shield, food thermometer (helpful).

  1. Heat the oven to 350Β°F with a rack in the lower third. Fit the crust into the pie plate and crimp the edge. Chill it while you make the filling.
  2. Toast the pecans on a baking sheet in the oven for 6 to 8 minutes, until fragrant. Cool a few minutes.
  3. Whisk the eggs, then whisk in the corn syrup, brown sugar, melted butter, vanilla and salt until smooth.
  4. Spread the pecans in the crust and pour the filling over them. Set the pie on the baking sheet.
  5. Bake 50 to 60 minutes, until the edges are puffed and set and the center jiggles only slightly when nudged. A thermometer in the center reads about 200Β°F, well past the 160Β°F that egg dishes need. Cover the crust edge with foil if it browns too fast.
  6. Cool on a rack at least 2 hours to set, then refrigerate.

🌑 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadBake up to 2 days ahead. Once it has cooled, keep it in the refrigerator (USDA advises refrigerating egg-rich pies such as pecan and pumpkin).
❄️ FreezerFreeze the baked, cooled pie, well wrapped, up to 2 months. Thaw overnight in the refrigerator.
β†Ί LeftoversRefrigerate within 2 hours of baking and eat within 3 to 4 days.
πŸ§’ With kidsKids can arrange the pecan halves in rings on top.
Chocolate swapScatter Β½ cup chocolate chips over the crust with the pecans.
Less sweet swapUse maple syrup for half the corn syrup for a deeper, less sugary flavor.

Goes well with

πŸ₯§ Classic Pumpkin Pie

Good to know

Cooking Fats Compared Salted vs. unsalted butter Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe, written for our Thanksgiving dinner; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.