Classic Pecan Pie

The Recipe

by volume                                                      by weight

3 large eggs                                               204 grams egg

1/2 cup sugar                                             99 grams sugar

1/4 teaspoon salt                                     1 gram salt

1 cup corn syrup                                      340 grams corn syrup

1/2 teaspoon vanilla                              2 grams vanilla

1½ cups pecan halves or pieces     110 grams pecan halves or pieces

9″ unbaked pie shell



Heat the oven to 350F. Beat the eggs, sugar, salt, corn syrup, and vanilla together until thoroughly combined. Don’t beat too vigorously or air will be incorporated into the filling and a foam will form on top. If this happens, let the mixture sit until the foam dissipates. If you don’t, the top of the pie will form a crust when baked that makes it more difficult to cut cleanly. Put the filling in a large measuring cup or pitcher with a spout so it will pour easily.

Sprinkle the pecans into the unbaked pie shell. Place the pie shell on a baking sheet and in the oven. Fill the pie in the oven so you don’t have to move the pie once it’s filled. Bake for 35 to 40 minutes until the middle of the pie is completely set. The baking time is highly dependent on the temperature of your oven. If the pie is not set in the middle, continue to bake until it is. Otherwise, the center of the pie will be runny! It may be necessary to turn the oven temperature down or even cover the top of the pie with foil to keep it from browning too much.

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