🍪 Classic pecan pie for Christmas (make-ahead recipe)
Prep: 20 min · Cook: 55 min · Makes: 8-10 slices
Pecan pie is one of those desserts that shows up at Christmas and makes everyone a little happier. The filling is rich and gooey, the pecans on top go toasty and crisp, and it tastes even better the day after you make it.
That's good news for a busy holiday week. Bake it a day or two before Christmas, and dessert is one less thing to think about.
Tips
- Toast the pecans first. It only takes a few minutes and brings out a deep, buttery flavor.
- Bake on a sheet pan. It catches any drips and makes the pie easier to move in and out of the oven.
- Don't overbake. A slight jiggle in the center is exactly right. An overbaked pie can crack and turn grainy.
- Be patient. Cutting the pie warm means a runny filling. Give it at least 3 hours.
Serving ideas
Serve with lightly sweetened whipped cream, a scoop of vanilla ice cream, or a spoonful of tangy crème fraîche to balance the sweetness.
Variations
- Chocolate pecan: scatter 1/2 cup chocolate chips over the crust with the chopped pecans.
- Maple bourbon: use maple syrup instead of corn syrup and add 1 to 2 tbsp bourbon to the filling.
- Mini pies: bake in a muffin tin with small crust rounds for 20 to 25 minutes.
A note on nuts
This pie is all about the nuts, so check for allergies among your guests, and keep a nut-free dessert on the table too.
Ingredients
- 1 unbaked 9-inch deep-dish pie crust, homemade or store-bought
- 2 cups pecan halves (about 7 oz)
- 3 large eggs
- 1 cup light corn syrup
- 3/4 cup packed light brown sugar
- 4 tbsp (2 oz) unsalted butter, melted and slightly cooled
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
Method
- Preheat the oven to 350°F (175°C) and place a rack in the lower third. Fit the crust into the pie plate and crimp the edge. Chill while you make the filling.
- Spread the pecans on a baking sheet and toast for 6 to 8 minutes until fragrant. Let them cool, then roughly chop about half and leave the rest whole.
- In a large bowl, whisk the eggs. Add the corn syrup, brown sugar, melted butter, vanilla and salt and whisk until smooth.
- Scatter the chopped pecans over the bottom of the crust. Pour in the filling, then arrange the whole pecan halves on top.
- Set the pie on a baking sheet and bake for 50 to 60 minutes. After 25 minutes, cover the edge of the crust with foil or a pie shield if it is browning too fast.
- The pie is done when the edges are set and puffed and the center jiggles just slightly when you gently shake the pan, like gelatin. It firms up as it cools.
- Cool on a wire rack for at least 3 hours before slicing, so the filling sets.
Questions
How far ahead can I make pecan pie?
Up to 2 days. Once completely cool, cover it and keep it at room temperature for a day or in the fridge for up to 4 days.
Can I make pecan pie without corn syrup?
Yes. Use 1 cup pure maple syrup instead. The filling will be a little softer and taste more of maple.
Can I freeze pecan pie?
Yes. Wrap the cooled pie well and freeze for up to 2 months. Thaw in the fridge overnight.