Gemma's Best Recipes, Pies & Tarts Best Ever Pecan Pie 4.59 from 128 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe With a buttery crust, toasted pecans, and a caramel custard center, my Best Ever Pecan Pie is irresistible! You'll want it on every holiday table. By Gemma Stafford | November 20, 2017 | 244 Last updated on November 28, 2022 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHAT YOU GET: My Best Ever Pecan Pie recipe is a fan-favorite — and what’s not to love? This pecan pie has a buttery crust, toasted pecans, and a delicious caramelly custard center! We’re heading fast to the holidays and official Baking Season, so I wanted to share my Best Ever Pecan Pie recipe with you again! I’ve been making this pie for probably over ten years now, and it just tastes better and better every year. This pie is everything you could want in a proper dessert — from my flakey, buttery Homemade Pie Crust, to the caramelly custard center, to the slightly crunchy whole pecans on top! When done right, pecan pie should have a lot of delicious textures to match its delicious flavor! For whatever reason, people are fairly nervous to try a pie recipe — especially a pecan pie recipe. This year, don’t opt for that store-bought pie! Making this pie is as simple as making my foolproof pie crust and then filling it with a mixture of toasted pecans, egg, brown sugar, and maple syrup. This pecan pie is made without cornstarch, and is made with maple syrup or golden syrup instead of corn syrup, too! Can’t wait for family and friends to come over to share a slice? Try my Microwave Mug Pecan Pie version! And if you’re more team Pumpkin Pie than team pecan pie, I highly recommend another fall classic, my Homemade Pumpkin Pie! And if you can’t decide which one should grace your holiday table, why not both? Try my Perfect Pumpkin Pecan Pie! How Do I Toast Pecans? For this recipe, you need shelled pecans that have been toasted. Toasting your pecans helps bring out all the warm maple flavors even before you start baking your pie! To toast pecans, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Place the pecans in a single layer and toast them in the oven for 10-12 minutes until they are fragrant. Give them a shake every so often to prevent burning so all sides of the pecan get toasty. Why Is My Pecan Pie Runny? How Do I Stop My Pecan Pie From Burning? A lot of pecan pies turn out either undercooked and turns out soupy or with burnt pecans on top, but there’s an easy fix! If your pecan pie is runny or soupy, chances are you didn’t bake it for long enough. A problem that pops up at this point is over-browning your pecans and burning the top of your pie. To fix a runny pie, simply cover the top of your pie with aluminum foil to prevent the pecans from burning and pop it back in the oven. How Do I Know When My Pecan Pie Is Done? The best way to check to see if your pecan pie is done baking is to press on the center pecans with your finger or the back of the spoon. You want it to be a little jiggly, but the pie should be a bit stable. You want a jiggle, not a ripple — a ripple means the pie has not set. What Is The Difference Between Corn Syrup And Golden Syrup? While corn syrup and golden syrup, which you can use in this recipe, may look the same, they are very different! Corn syrup is made from corn starch, while golden syrup is made with sugar, and you can taste the difference. Corn syrup tastes sugary, but golden syrup tastes more like caramel. If you can’t find golden syrup and prefer to use it over maple syrup for this recipe, you’ll be glad to know you can make the Perfect Golden Syrup Substitute. What Do I Do With Leftover Egg Whites? This recipe calls for 6 egg yolks, and I’m not about to ask you to toss away perfectly good egg white! If you don’t want an egg white omelet for breakfast, you can use leftover egg whites to make recipes like my Vanilla Wafers or Meringues with Peach and Raspberry Compote! You can also freeze leftover egg whites to use for later — I often do this when I’m baking one dessert and won’t need another until the first one is gone! To freeze egg whites, simply put them in a freezer bag and freeze the bag flat. About 2 tablespoons are the same as the white of one egg. Be sure to let your eggs come to room temperature before using them. Tools You Need To Make Pecan Pie Measuring cups and spoons 9-inch (23 cm) pie tin Mixing bowls Chopping board Chopping knife Baking tray Whisk Gemma’s Pro Chef Tips For Making The Best Pecan Pie For the pecans, you can either buy them roasted or toast them yourself: place pecans on a tray in a 350°F (180°C) oven for about 8-10 minutes until fragrant. Watch carefully — they will go very quickly from toasted to burned. Use good quality store-bought OR make my Homemade Pie Crust. This pie is wonderful served with Homemade Whipped Cream. Try More Great Holiday Desserts! How to Make Pumpkin Pie Maple Cream Pie 10 Make-Ahead Christmas Desserts Try These Recipes! Gemma's Best Ever Chocolate Chip Cookies RecipeBest-Ever Banana Bread RecipeGemma's Best-Ever Irish SconesGemma's Best-Ever Oatmeal Cookies Watch The Recipe Video! Play Gemma's Best Ever Pecan Pie Recipe 4.59 from 128 votes Print Recipe Add to Favorites Loading… With a buttery crust, toasted pecans, and a caramel custard center, my Best Ever Pecan Pie is irresistible! You'll want it on every holiday table. Author: Gemma Stafford Servings: 8 servings Dessert Nuts Baking Pans Oven Prep Time 35 minutes minsTotal Time 3 hours hrs With a buttery crust, toasted pecans, and a caramel custard center, my Best Ever Pecan Pie is irresistible! You'll want it on every holiday table. Author: Gemma Stafford Servings: 8 servings Ingredients 1 recipe pie crust6 large egg yolks⅔ cup (4 oz/115 g) dark brown sugar½ cup (5 oz/142 g) golden syrup (or maple syrup)6 tablespoons (3 oz/90 g) butter, melted¼ cup (2 fl oz/60 ml) cream2 cups (10 oz/284 g) pecans, chopped and toasted ¼ teaspoon salt1 teaspoon vanilla extract, optional Instructions Preheat the oven to 350°F (180°C). On a floured surface, roll out the pastry to ¼-inch thick and line a 9-inch pie tin with your pie crust. Place in the fridge until needed. Combine the egg yolks, brown sugar, syrup, butter, and cream in a bowl and whisk until smooth. Stir in the chopped pecans to the mix, reserving about ½ cup to lay on top of the pie if desired. Pour the pecan mix into your prepared pie shell. Place on any of the reserved pecans. Place the pie on a baking tray and bake for roughly 40-45 minutes or until the center of the filling is a little wobbly in the middle and just set around the edges. Serve warm with vanilla ice cream or homemade whipped cream. Cover and store at room temperature for up to 4 days.