How to Bake Pecan Pie

A rich, gooey filling under a crunchy layer of toasted pecans. The main challenge is knowing when it's done.

Makes

One 9-inch pie, 10 slices

Active time

About 30 minutes

Bake

350°F, 55 to 65 minutes

Cool

At least 2 hours

Pecan pie is sugar, eggs and nuts in a crust, and it's very rich, so slices can be small. It's another custard pie: the eggs set the syrupy filling. Underbake it and the filling runs; overbake it and the filling turns dry and the pecans burn. Here's how to land in between.

Ingredients

For the single crust

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3 to 4 tablespoons ice water

For the filling

• 1 1/2 cups (about 170 g) pecan halves
• 3 large eggs
• 1 cup (240 ml) light or dark corn syrup
• 3/4 cup (150 g) packed brown sugar
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions

1. Make and chill the dough. Mix the flour and salt, work in the butter until it is in pea-sized pieces, then stir in just enough ice water for the dough to hold together. Wrap and refrigerate for at least 1 hour.
2. Shape the shell. Roll the dough into a 12-inch circle, fit it into a 9-inch pie plate, trim, fold under and crimp the edge. Refrigerate while you prepare the filling.
3. Toast the pecans. Heat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for 6 to 8 minutes, until fragrant. Let them cool, and roughly chop about half of them if you like a more even filling.
4. Mix the filling. Whisk the eggs in a large bowl, then whisk in the corn syrup, brown sugar, melted butter, vanilla and salt until smooth.
5. Assemble. Scatter the pecans in the crust and pour the filling over them. The pecans will float to the top as it bakes.
6. Bake. Set the pie on a baking sheet and bake for 55 to 65 minutes. After about 30 minutes, cover the edges with foil if the crust is browning quickly.
7. Check for doneness. The filling should be puffed and set at the edges, with a slight jiggle in the very center. An instant-read thermometer in the middle should read about 200°F (93°C).
8. Cool. Cool on a rack for at least 2 hours so the filling can finish setting before you slice it.

Storing

Because of the eggs, pecan pie should go in the fridge after it cools. Covered, it keeps for up to 4 days, and it freezes well for up to a month. Let it come to room temperature, or warm it slightly, before serving.