Gallery: Step-by-Step: How to Make Pecan Pie

  • Perfect Pecan Pie

    Toasted nuts and a gooey, butterscotch-flavored custard filling that's sweet, but not too sweet.

    The Ingredients

    Pecan pie is one of the simplest pies you can make, with just a handful of pantry ingredients and no pre-cooking necessary. Toast your nuts in the microwave to save even more time on preparation.

    Step 1: Whisk Wet Ingredients

    In a large bowl, whisk together 3 eggs, 2 tablespoons of honey, 1 cup of light corn syrup, 1/4 cup of brown sugar, 4 tablespoons of melted butter (slightly cooled), 1/2 teaspoon of salt, and a teaspoon of vanilla extract.

    Step 2: Keep Whisking!

    Keep whisking until the mixture is homogenous and a little bit frothy. This will help incorporate air into it so that the filling strikes a balance between gooey and light.

    Step 3: Add Chopped Nuts

    Sprinkle 2 cups of roughly chopped pecans over the base of a pie plate that's been lined with an empty pie shell. (There's no need to blind-bake the pie shell.) Press down on the pecan pieces very gently so that they embed into the bottom of the pie shell.

    Step 4: Add Custard

    Pour the whisked custard over the chopped pecans. It should fill the pie up to just below the rim.

    Nuts Will Rise

    Some of the chopped nuts will rise to the top of the custard—this is okay.

    Step 5: Top With Whole Pecans

    Gently arrange the whole pecans on top of the pie filling in concentric rings, being careful not to let them sink in.

    Step 6: Cut a Foil Ring

    Cut out a foil shield to protect the nuts from burning. To do this, start by folding a sheet of aluminum foil in half, then into quarters. Fold the quartered foil into a triangle, then again into a smaller triangle. Place the center of the triangle at the center of the pie, then cut the foil with a pair of kitchen shears at the edge of the filling.

    Foil Ready!

    The unfolded foil should fit perfectly over the pecans. Bake the pecan pie in a preheated 375°F oven for a total of 1 hour, checking it halfway through. If the nuts are beginning to darken too much, cover the top of the pie with the foil disk and continue baking until the filling is slightly jiggly and registers between 175 and 180°F on an instant-read thermometer.

    Step 7: Let Cool

    Step 7: Let Cool

    Pecan pies should be cooled down to room temperature before serving, at least 2 hours and up to overnight, so the filling can properly solidify.

    Ready to Serve

    Slice and serve the pie with whipped cream, if desired.