Pecan Pie

How to Make Pecan Pie

If you have any pie questions, or have had challenges in the past, be sure to read through everything in this pink box to ensure this is the best Thanksgiving dessert ever!

How to Blind Bake Pie Crust for Pecan Pie:

If you do some pecan pie googling, you’ll some some recipes call for blind baking the pastry crust before filling and others don’t.

I personally much prefer the texture of the crust when it’s baked first. It’s crispier and stays that way for longer.

Line the chilled crust in the pan with foil, pressing all the way to the edges to ensure they don’t slump down. Fill the crust completely with pie weights, rice, or dried beans. It’s important that you fill complete to the top edge of the crust to prevent shrinking or slumping.

Place on a rimmed baking pan. This will help catch any butter that might bubble over. Bake for 18 to 20 minutes at 400°F, or until pale and just beginning to brown but not raw. The higher baking temperature allows the crust to set quicker, preventing it from losing its shape or flute.

If you typically have soggy crust problems, try baking the pie on the bottom rack of your oven or on a baking stone.

How to Toast Pecans:

Place pecans on a rimmed baking sheet and toast in a 350°F oven until fragrant, about 8 to 10 minutes. Set aside to cool completely. Toasting first is an extra step but it intensifies the pecan flavor and creates a crunchier texture.

How to Prevent Watery or Runny Pecan Pie Filling:

We want the filling to be gooey, not runny. This all comes down to baking.

You want to cook pecan pie to an internal temperature of 200°F. The edges should be set but the center should wobble a bit, kind of like gelatin. Cook pecan pie too much and it’ll crack and be dry. Underbake it and it will be watery and runny.

How to Make Pecan Pie Without Corn Syrup:

This recipe calls for corn syrup. I used light corn syrup, but you can also use dark corn syrup.

I tried to make this recipe work without corn syrup and I just couldn’t get it to set properly. There is no substitution for corn syrup in this particular recipe. I’ve heard golden syrup can work well, but I haven’t tested that.

I thought about using maple syrup instead in this recipe, but that gets pricey quick (you’d need a lot!) and I didn’t want the prominent flavor to be maple.

Does Pecan Pie Need to be Refrigerated?

Yes. Since pecan pie contains egg, it should be refrigerated after sitting out for about 2 hours.

How to Store Pecan Pie:

Store the cooled and baked pecan pie loosely covered in the fridge. Pecan pie lasts for up to 3 days.

How to Freeze Pecan Pie:

Place the baked and cooled pie in an airtight container and freeze for up to 3 months. This is easiest done with one of those aluminum disposable pie tins. When ready to serve, thaw overnight in the refrigerator and allow to come to room temperature before slicing. You can refresh in a 300°F oven for 5 to 10 minutes to really re-crisp the crust.