The Best Pecan Pie
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Rich and nutty, gooey and sweet, just how the best pecan pie should be! And bonus, it’s the easiest pie you could make.
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You’re looking at the BEST pecan pie right now!
I know, I know. I’m completely biased here. This pecan pie did come out of my kitchen, and I love this pie so, so much! I could eat 2 generous slices in one sitting. So is my family, by the way.
I’ve been making this pecan pie for the last 7 years now, and it never lasts more than a day around here.
And I know it’ll be your favorite as well.
Not only I love eating this pie, I also absolutely love making it, because it’s so ridiculously easy.
How to Make Pecan Pie:
1. Pie Crust
Homemade pie crust, such as my all butter pie crust, is highly recommended for many reasons.
- It’s easy to make.
- It requires simple ingredients.
- Truly flaky and flavorful crust!
And since the pie filling is on a wet side, we need to blind bake it first. I’ve described the process in depth on my pie crust post, so I won’t repeat it here.
2. Pecan Filling
Toast the pecans until nice and nutty.
Yes, this’s an extra step, but oh-so-crucial for maximum flavor! I realize, cards are not in my favor so far, and I’m not yet convincing you to give this pie a try. But please hear me out. It’s going to get easier from here on, alright? So toast the nuts, don’t skip it!
Now, the easiest part – filling!
It’s almost classic pecan pie filling, but with a little twist. We’re adding a shot of Kahlua. Yes!! I love the hint of coffee here, but it’s barely noticeable. But if you don’t have Kahlua, don’t sweat it, just use pure vanilla extract instead.
3. Assemble and bake
Ok, now layer the toasted pecans in the blind-baked pie crust. And then pour filling over the nuts. Bake for about an hour.
I like to bake my pecan pie on a baking sheet, just in case something happens and filling overflows. (It actually never happened to me, but I’m a paranoid person.)
How to tell if my pecan pie is done?
At about 50 minute mark, check the pie by shaking it lightly. If the center is slightly jiggly and set around the edges, it’s done.
And if you have an instant thermometer, poke it in the center. If reads 200°F, it’s ready!
It’s totally normal if the top is domed like this when it comes out of the oven. It’ll deflate as it cools.
Can I make pecan pie without corn syrup?
Umm, yes and no.
If you make a pecan pie without corn syrup, the filling won’t set. And your pie filling will be runny.
So, if you want nicely set pecan pie, then “no, you can’t make pecan pie without corn syrup”. I’ve tried substituting maple syrup and raw honey, and no bueno! And honey was way too overpowering!
Oh my gosh, how I love this pie! The gooey, sweet, chewy, buttery, nutty, everything about it is perfection! The BEST pecan pie indeed. Go on, roll your eyes all you want, but I really hope you’ll give it a try. 😉
And as always, thank you so much for stopping by!
The Best Pecan Pie
- 1 (9-inch) pie crust or this homemade pie dough
- 2 cups (250g) pecan halves
- 3 large eggs
- 1 cup (240ml) light corn syrup
- ½ cup (100g) light brown sugar
- 1 tablespoon molasses
- 4 tablespoons (55g) unsalted butter melted
- 1 tablespoon Kahlua or any other coffee-flavored liqueur, or pure vanilla extract
- ½ teaspoon coarse kosher salt
- Whipped cream or vanilla ice cream
To prepare pie crust:
- Roll the chilled pie dough into 10 to 11-inch circle on a lightly floured surface. Wrap the dough around rolling pin and carefully transfer it onto 9-inch baking dish. Fold the edges out and roll until it meets the pie pan. Crimp the edges any which way you like and refrigerate for at least 30 minutes. (This prevents shrinking during baking.)
- Preheat the oven to 350°F (177°C).
- Line the crust with aluminum foil and pour pie weights, or raw beans.
- Bake the crust for 15 minutes, and then carefully remove the foil and pie weights.
- Using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust. Bake for another 10-15 minutes, or until golden brown.
- Reduce the oven temperature to 300°F (150°C).
To toast pecans:
- In a large skillet, toast the pecans over medium heat for about 5 minutes, stirring frequently to prevent burning. Nuts should be fragrant and lightly toasted.
- Cool the toasted pecans and very coarsely chop them, reserving about 1/2 cup for decorating the top, if desired.
To make the filling:
- In a medium bowl, whisk together eggs, corn syrup, brown sugar, molasses, butter, Kahlua and salt until nice and smooth.
- Add chopped pecans in the prepared pie shell, and arrange the reserved pecan halves on top in desired pattern.
- Gently pour the filling over the pecans.
- Bake for 60-75 minutes. The center of the pie should be set, but soft. If the pie edges are browning too much, cover with a foil.
- Cool the pie completely on wire rack, at least 4 hours, or overnight.
- Serve with a dollop of whipped cream. (My homemade yogurt whipped cream is simply outrageous!)
Tips & Notes
This recipe was originally published on October 10th, 2017.