Best Pecan Pie

Follow our Homemade Pie Crust instructions to make a homemade crust. Once the crust is assembled and fluted in the pie pan, place it in the refrigerator while you prepare the pie filling.

Position your oven rack in the bottom ⅓ of your oven and preheat the oven to 350º.

Whisk the cornstarch into the melted butter.

In a larger mixing bowl whisk the brown sugar, salt, corn syrup, vanilla extract, and melted butter mixture. Add in the eggs and whisk again.

Pour the pecans into the unbaked pie crust. Spread into an even layer.

Pour the filling over the pecans. The pecans will slowly rise to the surface.

Place the pie in the oven and bake for 35 minutes. Check the pie every 20 minutes to see if the crust is becoming too brown. If so, cover the edge with a crust protector. Bake for 60-75 minutes. To determine if the pecan pie is done, use one of these methods.

Visual Inspection: Check the color of the pie. The crust should be golden brown, and the filling should be set. The pecans on the surface may darken a bit, but they should not be burned or overly toasted.

The "Jiggle" Test: Gently tap the side of the pie dish, or give it a light shake. The center of the pie should have a slight jiggle, similar to a gentle wave. It should not be liquidy or overly wobbly. The outer edges of the filling should appear slightly puffed and set.

Toothpick or Knife Test (Optional): If you're uncertain, you can also insert a toothpick or a thin knife into the center of the pie, about an inch from the edge. It should come out clean or with just a few moist crumbs attached. If there's liquid filling on the toothpick or knife, the pie needs more time.