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American

Pecan Pie

A small American pecan pie with a flaky butter crust and a glossy corn-syrup filling that bakes into a soft caramel-like custard. Toasted pecans rise to the top for a crisp, nutty finish.

Pecan Pie — American — ChefSnap
25 minsPrep
40 minsCook
8Serves
MediumDifficulty
560 kcal per serving7g protein 65g carbs 32g fat
Watch it made — Pecan PieWatch it madeJOLLY · 1:08

Ingredients

Method

  1. Combine the flour, granulated sugar, and 1/8 teaspoon salt in a bowl, then cut in the cold butter until the mixture looks like coarse crumbs with a few pea-size pieces.
  2. Add 1 tablespoon ice water and mix just until the dough holds together, adding a little more water only if needed.
  3. Shape the dough into a disk, wrap it, and chill for 20 minutes.
  4. Heat the oven to 375°F and place a small baking sheet on the middle rack.
  5. Roll the dough into a 7-inch round and fit it into a 5- to 6-inch pie plate, trimming and crimping the edge.
  6. Chill the crust while you make the filling.
  7. Spread the pecans on a dry skillet over medium heat and toast for 3 to 4 minutes, stirring often, until fragrant; let them cool slightly.
  8. Whisk the egg, corn syrup, brown sugar, melted butter, vanilla, and a pinch of salt until smooth.
  9. Arrange the pecans in the chilled crust, then pour the filling evenly over them.
  10. Set the pie on the hot baking sheet and bake for 15 minutes.
  11. Reduce the oven temperature to 325°F and bake for 20 to 25 minutes more, until the edges are set and the center has a slight wobble.
  12. Cool the pie on a rack for at least 1 hour before slicing so the filling can set.

Common questions

Can I substitute the corn syrup in pecan pie?

Yes, but the texture changes. Maple syrup or golden syrup works best as a 1:1 swap, though the filling may be softer and less glossy. Avoid using only honey if you want a classic flavor.

How long does it take to make pecan pie from start to finish?

Plan for about 1 hour 15 minutes total, including the 20-minute crust chill and baking time. The pie also needs cooling before slicing, so make it several hours ahead or the day before.

What are the most common pecan pie mistakes?

Overmixing the crust makes it tough, and adding too much water makes it sticky. For the filling, overbaking can cause cracks and a dry center. Also, don’t skip cooling slightly before slicing.

How should I store pecan pie?

Cool the pie completely, then cover and refrigerate for up to 4 days. For longer storage, freeze tightly wrapped slices or the whole pie for up to 2 months. Thaw in the refrigerator overnight.

What is the best way to serve pecan pie?

Serve pecan pie at room temperature or slightly warm for the best texture and flavor. A small scoop of vanilla ice cream or lightly sweetened whipped cream works well, especially if the pie is rich and sticky.