Best Pecan Pie Recipe

Prepare pie crust recipe through brushing with egg wash and chilling (don’t bake). SEE NOTE/WARNING IF USING GLASS PIE PAN.

Place a rimmed baking sheet on the lowest rack of the oven. Preheat oven to 350 degrees F.

Add all the filling ingredients to a medium bowl and whisk just until combined.

Pour chopped pecans into the bottom of the chilled pie shell. Pour filling mixture over the top.

Carefully transfer pie to the rimmed baking sheet. Bake at 350 degrees F until the center registers 200 degrees F on an instant read thermometer Check the pie at 60 minutes but expect the pie to take closer to 75-90 minutes (mine takes 85 minutes. The pie bakes longer than other recipes because of the extra butter). Keep in mind aluminum pans will take less time to bake than glass or ceramic. You will need to cover the top with foil or a pie shield towards the end of baking (I cover after 50 minutes).

If you don’t have a thermometer (highly recommend one!) to see when the pie is done, tap the center surface of the pie lightly – it should spring back when done. Shake the pan, the center should be mostly set and only jiggle slightly.

Let the pie cool COMPLETELY on wire rack in order for the filling to set, about 2 hours. Serve at room temperature.