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Classic pecan pie with shiny brown sugar filling in a golden butter crust, topped with toasted pecan halves.

Classic Pecan Pie with Gooey Brown Sugar Filling

A classic pecan pie with a gooey, not runny, brown sugar custard filling, heaps of toasted pecans, and a crisp, buttery pastry crust. Perfect for the holidays or any sweet craving.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling 3 hours
Total Time 4 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 527
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour for crust, spooned and leveled
  • 1/4 teaspoon fine sea salt for crust
  • 1/2 cup unsalted butter chilled, cubed, for crust
  • 3-4 tablespoons ice water for crust
  • 2 cups pecan halves or large pieces toasted
  • 3/4 cup dark brown sugar packed
  • 3/4 cup dark corn syrup
  • 3 large eggs room temperature
  • 1/4 cup unsalted butter melted and cooled (for filling)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon fine sea salt for filling

Equipment

  • 9-inch (23cm) standard pie plate (not deep dish)
  • Rolling pin
  • Parchment paper
  • Pie weights or dried beans
  • Baking sheet
  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Wire rack

Method
 

  1. Combine flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingertips until pea-sized lumps remain. Drizzle in 3 tablespoons ice water, tossing until the dough just comes together, add the last tablespoon only if needed. Flatten into a disc, wrap, and chill for at least 1 hour before rolling.
  2. Roll the chilled dough on a floured surface to a 12-inch circle and line a 9-inch standard pie plate. Trim and crimp the edges. Freeze the shaped crust 15 minutes, then line with parchment, fill with pie weights, and bake at 400°F (200°C) for 15 minutes. Remove weights, bake another 7-10 minutes until just golden. Cool completely.
  3. Spread pecans in a single layer on a baking sheet and toast at 350°F (177°C) for 7-9 minutes, stirring once, until fragrant and a shade deeper. Watch closely to avoid burning. Cool to room temperature before using in the filling; this step deepens flavor and preserves texture.
  4. In a large bowl, whisk together the brown sugar, corn syrup, eggs, melted cooled butter, vanilla, and salt until smooth and homogenous. Stir in the toasted pecans until evenly combined, reserving a few pecan halves for arranging on top if you want a decorative finish.
  5. Reduce oven to 350°F (177°C). Set the cooled crust on a rimmed baking sheet (for easy transfer). Pour the filling into the shell and, if desired, neatly arrange reserved pecan halves on top. Bake 40-50 minutes, turning halfway through, until edges are set and the center gently wobbles when the pie is jiggled, like set gelatin.
  6. Let the pie cool on a wire rack for at least 3 hours, do not slice sooner, or the filling may ooze. The pie is ready when the filling is fully set and slices hold their shape. Serve at room temperature for best texture and flavor, with or without whipped cream.

Notes

  • Chill the pie dough thoroughly so it stays sturdy and crisps up, keeping the crust flaky even under a gooey custard.
  • Always toast the pecans to maximize flavor and prevent them from going soft or greasy in the filling.
  • When blind baking, let the crust cool completely so the hot filling doesn’t melt the fat and cause sogginess.
  • Keep a close eye near the end of baking: overbaking causes a dry or curdled filling, while underbaking leads to runniness, aim for a controlled center wobble.
  • Cool the finished pie on a wire rack and slice only once fully set; this step is key to neat, clean wedges and no spillover.