World's Best Pecan Pie Recipe (Easy, Classic & Never Runny)

World's Best Pecan Pie Recipe (Easy, Classic & Never Runny)

This classic pecan pie has a gooey, buttery brown sugar filling, a flaky golden crust, and a crunchy layer of toasted pecans on top. It slices cleanly once cooled and tastes even better served chilled, making it the perfect make-ahead pie for Thanksgiving.

4.68 from 338 votes

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Prep Time 15

Cook Time 1 20

Total Time 1 35

Course Dessert

Cuisine American

Servings slices

Calories 420 kcal

Equipment

Ingredients

1 unbaked pie crust
3 eggs beaten
¾ cups light corn syrup + 2 tablespoons
¾ cups light brown sugar
1½ teaspoons vanilla bean paste or equal amount vanilla extract
3 tablespoons butter melted
1 pinch salt
2 cups pecans quartered (I chop them with my Food Chopper into nice big pieces OR mash them a bit in the bag. I don't spend the time to quarter each nut.)

Instructions

Preheat oven to 350ºF.
Press the pie crust into the pie plate, leaving a little bit of an edge above the pie plate (so it doesn't fall down) and prick with a fork (see note). Bake the crust for 8 to 10 minutes, until it is just barely golden and not at all brown.
Meanwhile, in a 2 quart bowl, whisk together the eggs, corn syrup, brown sugar, vanilla bean paste, salt, and melted butter. Stir in the chopped pecans.
When crust comes out of the oven, pour syrup and pecan mixture into it.
Bake pie in preheated oven about 1 hour, or until firm. Let cool at least 1 hour before serving (if you don't, it will be very runny when you try to cut it).

Video

Notes

Don't try to lighten this recipe by using Splenda. It doesn't work. Trust me; I know. It won't set up, and you'll end up with a gooey liquid mess instead of a nice firm pecan pie.

Pre-baking:

I state that you should press the unbaked pie shell into the pie pan and pre-bake. You should first stick it all over with a fork. Don't do it so much that you make the crust into Swiss cheese, just enough that any air bubbles that form underneath the crust will be able to escape without causing a big lump in your cooked pie crust.

Pricking is an important step any time you pre-bake a pie crust because the crust gets crispy in the pre-baking stage, and you don't want the crispy crust to be raised up with a big air bubble underneath. Don't skip it.

Nutrition

Keyword pecans, pie

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