Pecan pie didn't exist until 1930s corn syrup marketing—Karo's recipe department literally invented America's 'traditional' Southern dessert.
Pecan Pie
Dive into the delightful world of pecan pie, a true American classic that boasts a luscious, gooey filling kissed with the warmth of vanilla and the crunch of perfectly toasted pecans. This decadent treat combines a buttery crust with a silky-sweet mixture that’s simply irresistible. Perfect for holidays or any gathering, it’s guaranteed to satisfy your sweet tooth and leave everyone craving just one more slice!
Prep
15
min
Cook
120
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 114 g unsalted butter, melted and slightly cooled (7.98 tbsp)
- 3 large eggs, room temperature
- 100 ml milk (3.38 fl oz)
🫙Pantry Staples(3)
- ½ Tbsp vanilla extract (7.5 ml)
- ¼ cup all-purpose flour (31.2 g)
- 1 lb brown sugar (454 g)
🧂Spices & Seasonings(1)
- ½ tsp salt (2.5 ml)
🍯Sauces & Condiments(1)
- ½ Tbsp apple cider vinegar (7.5 ml)
📦Other(2)
- 3 cups pecans, lightly toasted (720 ml)
- 1 pre-baked 9-inch pie crust
👨🍳 Instructions
- 1
Preheat the oven to 250°F (120°C).
- 2
In a large bowl, whisk together the brown sugar, salt, and flour until well combined.
- 3
Add the milk, then incorporate the eggs one at a time, mixing gently after each addition until smooth.
- 4
Stir in the apple cider vinegar, vanilla extract, and melted butter, mixing just until fully incorporated.
- 5
Fold in the toasted pecans, making sure they are evenly coated with the filling.
- 6
Pour the filling into the pre-baked pie crust and gently level the top.
- 7
Cover the pie loosely with aluminum foil and bake for 1 hour.
- 8
Remove the foil and continue baking for another hour, or until the center is set but still slightly soft—it will firm up as it cools.
- 9
Allow the pie to cool completely before slicing for clean cuts and the best texture.
💡 Pro Tips
- ✓Bake at the low temperature of 250°F because pecan pie filling is essentially a custard that will curdle and separate if cooked too quickly—proteins coagulate gently at this temperature without breaking.technique250°F
- ✓Toast pecans at 350°F for 8-10 minutes before adding to release their oils and intensify flavor through Maillard reactions, which won't occur in the low-temp pie baking.ingredient350°F, 8-10 minutes
- ✓Add eggs one at a time and mix gently to create a stable emulsion—vigorous mixing incorporates air bubbles that expand during baking and create a foamy, uneven texture.technique
- ✓Cover with foil for the first hour to prevent surface browning while the custard sets, then remove to allow gentle caramelization of sugars on top during the final hour.timing1 hour covered, 1 hour uncovered
- ✓The center should still jiggle slightly when done because residual heat will continue cooking the custard as it cools—overcooking creates a grainy, curdled texture from overcoagulated proteins.technique
Share this recipe
Prep
15
min
Cook
120
min
Serves
8
people
Level
intermediate
Share this recipe
Pecan pie didn't exist until 1930s corn syrup marketing—Karo's recipe department literally invented America's 'traditional' Southern dessert.
Pecan Pie
Dive into the delightful world of pecan pie, a true American classic that boasts a luscious, gooey filling kissed with the warmth of vanilla and the crunch of perfectly toasted pecans. This decadent treat combines a buttery crust with a silky-sweet mixture that’s simply irresistible. Perfect for holidays or any gathering, it’s guaranteed to satisfy your sweet tooth and leave everyone craving just one more slice!
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 114 g unsalted butter, melted and slightly cooled (7.98 tbsp)
- 3 large eggs, room temperature
- 100 ml milk (3.38 fl oz)
🫙Pantry Staples(3)
- ½ Tbsp vanilla extract (7.5 ml)
- ¼ cup all-purpose flour (31.2 g)
- 1 lb brown sugar (454 g)
🧂Spices & Seasonings(1)
- ½ tsp salt (2.5 ml)
🍯Sauces & Condiments(1)
- ½ Tbsp apple cider vinegar (7.5 ml)
📦Other(2)
- 3 cups pecans, lightly toasted (720 ml)
- 1 pre-baked 9-inch pie crust
👨🍳 Instructions
- 1
Preheat the oven to 250°F (120°C).
- 2
In a large bowl, whisk together the brown sugar, salt, and flour until well combined.
- 3
Add the milk, then incorporate the eggs one at a time, mixing gently after each addition until smooth.
- 4
Stir in the apple cider vinegar, vanilla extract, and melted butter, mixing just until fully incorporated.
- 5
Fold in the toasted pecans, making sure they are evenly coated with the filling.
- 6
Pour the filling into the pre-baked pie crust and gently level the top.
- 7
Cover the pie loosely with aluminum foil and bake for 1 hour.
- 8
Remove the foil and continue baking for another hour, or until the center is set but still slightly soft—it will firm up as it cools.
- 9
Allow the pie to cool completely before slicing for clean cuts and the best texture.
💡 Pro Tips
- ✓Bake at the low temperature of 250°F because pecan pie filling is essentially a custard that will curdle and separate if cooked too quickly—proteins coagulate gently at this temperature without breaking.technique250°F
- ✓Toast pecans at 350°F for 8-10 minutes before adding to release their oils and intensify flavor through Maillard reactions, which won't occur in the low-temp pie baking.ingredient350°F, 8-10 minutes
- ✓Add eggs one at a time and mix gently to create a stable emulsion—vigorous mixing incorporates air bubbles that expand during baking and create a foamy, uneven texture.technique
- ✓Cover with foil for the first hour to prevent surface browning while the custard sets, then remove to allow gentle caramelization of sugars on top during the final hour.timing1 hour covered, 1 hour uncovered
- ✓The center should still jiggle slightly when done because residual heat will continue cooking the custard as it cools—overcooking creates a grainy, curdled texture from overcoagulated proteins.technique