Pecan Pie, Gooey and Toasty
A classic American pecan pie with a deeply caramelized, gooey center and a fragrant, toasty pecan top. This version balances sweetness with a touch of salt and vanilla, and uses gentle baking to set the custardy filling without overcooking.
Pecan pie is one of America’s most enduring holiday desserts, rooted in Southern baking and pantry-friendly ingredients like eggs, sugar, and nuts. The magic is in the bake: you’re aiming for a filling that sets like a soft custard while the pecans toast on top. A brief pre-toast of the nuts and a careful temperature change in the oven help you get that signature gooey slice without a scorched crust.
Total Time
4 hr 10 min
Prep Time
15 min
Cook Time
55 min
Servings
8
Ingredients
Crust
- •1 unbaked 9-inch pie crust (homemade or store-bought), fitted into a 9-inch pie plate and crimped
Pecans
- •2 cups (about 200 g) pecan halves
- •1/4 tsp fine salt
Filling
- •3 large eggs, room temperature
- •1 cup (240 ml) light corn syrup
- •3/4 cup (150 g) packed light brown sugar
- •4 tbsp (56 g) unsalted butter, melted and slightly cooled
- •1 tbsp pure vanilla extract
- •1 tbsp bourbon (optional)
- •1/2 tsp fine salt
To finish
- •Flaky salt, for serving (optional)
- •Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- 1
Heat the oven to 375°F (190°C). Place a rimmed baking sheet on the middle rack to preheat (this helps the bottom crust bake evenly).
- 2
Toast the pecans: spread pecan halves on another baking sheet, sprinkle with 1/4 tsp salt, and toast for 6–8 minutes until fragrant. Cool slightly. (Keep the oven on.)
- 3
Prepare the pie crust: fit the unbaked crust into a 9-inch pie plate and crimp the edges. If your kitchen is warm, chill the crust in the fridge for 10 minutes while you mix the filling.
- 4
Mix the filling: in a large bowl, whisk eggs until smooth. Whisk in corn syrup, brown sugar, melted butter, vanilla, bourbon (if using), and 1/2 tsp salt until fully combined.
- 5
Assemble: scatter the toasted pecans evenly into the pie crust. Pour the filling over the pecans. (Some pecans will float—this is what creates the classic toasty top.)
- 6
Bake: set the pie on the preheated rimmed baking sheet. Bake at 375°F (190°C) for 15 minutes, then reduce the oven to 350°F (175°C) and bake 30–40 minutes more, until the edges are set and slightly puffed but the center still jiggles like gelatin when gently nudged.
- 7
Protect the crust if needed: if the edges brown too quickly, loosely cover them with foil or a pie shield during the last 15–20 minutes of baking.
- 8
Cool completely: transfer to a rack and cool at least 3 hours before slicing (the filling continues to set as it cools). For the cleanest slices, chill 30–60 minutes after cooling.
- 9
Serve: slice and finish with a pinch of flaky salt if you like. Serve with whipped cream or vanilla ice cream.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.