Pecan Pie

Our classic pecan pie recipe captures the essence of the southern classic, with just the right balance of sweetness and texture. It can be tricky to get it just right, but we’re here to answer all your questions and share all our tips for the perfect holiday pecan pie.

How to Make Pecan Pie Like a Pro

Make sure the butter is cold and cubed. Cold, cubed butter is essential in pie crust because it helps create a flaky, tender crust. When the dough is baked, the small pieces of butter melt, releasing steam that forms layers in the dough. Keeping the butter cold prevents it from blending into one texture with the flour, and cubing it ensures it’s evenly distributed into the dry ingredients.

Crimp the pie crust for a beautiful presentation. Nothing is more show-stopping than holiday pies with gorgeous, crimped edges. Don’t be intimidated: it is so much easier than it looks, and even the simplest design can make for a stunning pie.

Freeze the pie shell before par-baking. Don’t skip this step. Freezing a pie shell before baking helps it hold its shape in the oven, preventing any shrinking or slumping. Plus, a well-chilled crust can lead to a more even bake and golden texture.

Pour the filling into a hot crust. Pouring pecan pie filling into a hot crust helps set the bottom layer quickly, preventing it from becoming soggy.

Ensure the edges bake at the same rate as the filling. If the crust starts to get too brown while the center of the pie is still setting, cover the exposed crust with aluminum foil.

What Is the Difference Between Light and Dark Corn Syrup?

One of the staple pecan pie ingredients is corn syrup, but you may be wondering what the difference is between light and dark. Light corn syrup is clear and has a mild, sweet taste, while dark corn syrup is darker with a richer caramel-like flavor, due to the addition of molasses. You can use them interchangeably, but it will impact the taste of the dish. We like to use light corn syrup in this recipe because we want to leave room to taste the bourbon and pecans, and dark corn syrup’s molasses flavor can be quite dominant.

How Do I know When the Pie Is Finished Baking?

Our bourbon pecan pie takes about 40 to 45 minutes to bake, but there are a few ways to really make sure your pie is ready. First, the center should have a slight jiggle when you gently shake the pie, similar to how Jell-O moves. If you want to really get precise, use a thermometer to check the internal temperature (it should be about 200 degrees F). From a visual standpoint, the crust should be golden brown, and the pecans on top should look slightly toasted.

Can I Make Pecan Pie in Advance?

Yes, you absolutely can, and you have a few options here. You can make it one day in advance, let it cool completely, cover it tightly with plastic wrap, and store the pie it at room-temperature overnight. If you want to make it further in advance, you can refrigerate it for up to 3 or 4 days. Simply bring it to room temperature or heat it slightly in the oven before serving. Pecan pie also freezes well for up to two months. To freeze, wrap the cooled pie securely in plastic wrap and foil. Then, thaw it in the refrigerator overnight the day before you plan to serve the pie.

Do I Need to Refrigerate Pecan Pie?

Yes, you do, especially if you're storing it for more than one day. Pecan pie contains eggs, making it perishable, so it must be refrigerated to be totally safe to eat.

How Long Does Pecan Pie Last?

Pecan pie can last for about 3 to 4 days when stored properly in the fridge. However, like all our favorite Thanksgiving desserts, we doubt it will make it that long.

Can I Make Pecan Pie Gluten-Free?

You can use gluten free flour to make this recipe gluten free. We also love all the variations of pecan pie out there. From pecan pie bars to pecan pie cheesecake, you can’t go wrong with this classic holiday flavor.