Ingredient Notes

• Pecans: You can use chopped pecans or pecan pieces, but the texture will be different if you use finer cut pecans. I like to use halved pecans and crush them slightly with a rolling pin to get a variety of sizes. There is no need to pre-toast the pecans as they will get plenty toasted while the pie bakes.
• Brown Butter: See my tutorial on how to brown butter for tips. If you do not want to take the extra step to brown the butter, you can just use melted butter. I think the browned butter makes for a slightly richer pie filling.
• Corn Syrup: You can use light corn syrup in place of dark corn syrup, but the flavor of the filling will have less depth and the filling may be slightly lighter in color.
• Make it gluten-free. I have a gluten-free pie crust recipe that you can use to make a gluten-free pecan pie instead. In this case, replace the flour in the filling with half the amount of cornstarch (for this recipe, substitute 2 tablespoons of flour with 1 tablespoon of cornstarch).

Recipe Tips

• Chill the crust. For the best results, once the pie crust has been rolled and prepared in the pie plate, return the crust to the fridge to continue chilling. Since the crust recipe has an egg, this helps the soft crust hold up in the oven.
• How to tell when pecan pie is done: Bake until the top is golden brown and the pie filling still has a slight jiggle in the center. 

  
  

• Avoid burnt edges. If the pie crust browns faster than the filling bakes, cover the crust with a pie shield or aluminum foil. This way the crust won’t burn while the pie finishes baking.

Storage:

• To store: Store leftover pie covered in the refrigerator for up to 5 days.
• Freeze: You can freeze pecan pie for up to 3 months by wrapping the whole pie or individual slices tightly in plastic wrap followed by aluminum foil after the pie has cooled completely. Thaw in the fridge overnight and let sit at room temperature for 1 hour before serving thawed pie.