Muffins, quick breads and the science of home baking. Monday, November 2

Classic Pecan Pie Recipe: Corn Syrup or Not, and Keeping the Filling Set

A standard pecan pie in cups and grams, with options if you skip corn syrup and tips for setting the filling so it slices cleanly instead of running.

By Baking Muffins Editors3 min read
pecan pie slice
Photo: Regina Ferraz / Pexels

A classic pecan pie is a single pie crust filled with a sweet custard of eggs, sugar, butter, corn syrup and pecans. It is baked until the center is just set, then cooled completely so the filling firms up. Corn syrup is traditional, but you can swap it, and the most common cause of a runny filling is slicing the pie too soon.

Ingredients

For one 9-inch (23 cm) pie:

  • 1 unbaked 9-inch (23 cm) pie crust
  • 1 cup (240 ml) light or dark corn syrup
  • 3/4 cup (150 g) packed brown sugar
  • 3 large eggs
  • 1/4 cup (57 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups (150 g) pecan halves, plus more for the top if you like

Steps

  1. Heat the oven to 350°F (175°C) with a rack in the lower third.
  2. Fit the crust into a 9-inch pie pan and crimp the edge. Chill it while you make the filling. Placing the pie on a baking sheet makes it easier to move and catches any drips.
  3. Whisk the eggs in a large bowl until just combined. Whisk in the brown sugar, corn syrup, melted butter, vanilla and salt until smooth. Do not whip air into the mixture.
  4. Scatter the pecans in the crust and pour the filling over them. Press down any nuts that float, or arrange pecan halves on top.
  5. Bake for about 50 to 60 minutes. The edges should be set and the center should still jiggle slightly like gelatin when you nudge the pan. If the crust browns too quickly, cover the edge loosely with foil.
  6. Cool on a wire rack for at least 2 to 3 hours before slicing. The filling finishes setting as it cools.

Corn syrup or not

Corn syrup keeps the filling smooth and prevents the sugar from crystallizing. If you prefer to skip it, there are some alternatives:

  • Golden syrup: a common swap in the UK, Canada and Australia. Use it cup for cup.
  • Maple syrup: gives a distinct flavor and a slightly looser set, so it is worth baking a little longer and cooling fully.
  • Honey: works, but has a strong flavor and browns faster.

Results vary with the syrup, so check doneness by the jiggle test, not just the clock.

How to keep the filling from running

  • Bake until set. An underbaked center is the most common cause of a runny pie. The middle should wobble slightly, not ripple like liquid.
  • Check the temperature. For a firm result, an instant-read thermometer in the center should read around 200°F (93°C).
  • Cool completely. Give it a few hours before cutting. Warm pecan pie slices poorly.
  • Do not over-whisk. Too much air creates a puffy top that cracks and collapses.
  • Use the right size pan. A deep-dish pan needs more filling and a longer bake.
  • Measure accurately. Too much liquid sweetener or too few eggs can leave the filling loose.

Variations

  • Chocolate pecan: scatter about 1/2 cup (85 g) semisweet chocolate chips over the crust before adding the filling.
  • Bourbon: replace 1 tablespoon of the corn syrup with bourbon.
  • Toasted nuts: toast the pecans for 5 to 8 minutes in the oven first for deeper flavor.
  • Bars instead of a pie: try our pecan pie bars with a shortbread crust.

Storage and troubleshooting

Because the filling contains eggs, store the pie in the refrigerator once it has cooled, covered, and eat it within about 3 to 4 days. Eggs are used, so do not leave the pie at room temperature for more than 2 hours. You can freeze a baked pie, wrapped well, for a few months, and thaw it in the refrigerator.

  • Soggy bottom crust: bake on a lower rack, or partly blind-bake the crust for 10 to 15 minutes first.
  • Cracked top: usually from overbaking or cooling too fast. Let it cool at room temperature.
  • Burnt nuts: tent the pie loosely with foil in the last part of baking.
  • Too sweet: use dark brown sugar and a little more salt next time.

If you are baking for a holiday table, you might also make a classic pumpkin pie alongside it, as the two bake at similar temperatures.

Quick answers

Can I make pecan pie ahead?

Yes. It is easier to slice after a night in the refrigerator. Bring it to room temperature before serving, or warm slices briefly.

Do I need to blind-bake the crust?

Not required for a standard recipe, but a short blind-bake helps if you worry about a soggy bottom.

Can I use salted butter?

Yes, but reduce the added salt slightly.

How do I know it is done?

The edges are set, the center jiggles slightly, and a thermometer in the center reads about 200°F (93°C).

More in Baking Basics