How to Know When Your Pecan Pie is Perfectly Done?

Achieving the perfect set is key to a great pecan pie. Around the 50-minute mark, gently shake the pie. If the edges appear set and slightly firm while the very center has a subtle, delicate jiggle, your pie is likely done. For absolute precision, an instant-read thermometer is your best friend. Insert it into the center of the filling; once it reads 200°F (93°C), your pie is ready to be removed from the oven.

Rich and nutty, gooey and sweet, just how the best pecan pie should be! And bonus, it’s the easiest pie you could make.

• 1 (9-inch) pie crust (or this homemade pie dough)
• 2 cups (250g) pecan halves
• 3 large eggs
• 1 cup (240ml) light corn syrup
• ½ cup (100g) light brown sugar
• 1 tablespoon molasses
• 4 tablespoons (55g) unsalted butter, melted
• 1 tablespoon Kahlua (or any other coffee-flavored liqueur, or pure vanilla extract)
• ½ teaspoon coarse kosher salt

For serving:

• Whipped cream or vanilla ice cream

To prepare pie crust:

1. Roll the chilled pie dough into a 10 to 11-inch circle on a lightly floured surface. Gently wrap the dough around your rolling pin and carefully transfer it onto a 9-inch baking dish. Fold the edges out and roll until it meets the pie pan. Crimp the edges decoratively as you like, then refrigerate for at least 30 minutes. This chilling step is vital to prevent the crust from shrinking during baking.
2. Preheat your oven to 350°F (177°C).
3. Line the chilled crust with aluminum foil, pressing it gently against the sides and bottom. Fill the foil-lined crust with pie weights or raw beans to prevent bubbling.
4. Bake the crust for 15 minutes. Carefully remove the foil and pie weights.
5. Using a fork, generously pierce holes all over the bottom and sides of the crust. This helps prevent steam from creating bubbles and air pockets. Bake for another 10-15 minutes, or until the crust is beautifully golden brown.
6. Reduce the oven temperature to 300°F (150°C) for baking the pie with its filling.

To toast pecans:

1. In a large, dry skillet, toast the pecan halves over medium heat for approximately 5 minutes. Stir them frequently to prevent burning, ensuring an even toast. The pecans should become wonderfully fragrant and lightly browned.
2. Allow the toasted pecans to cool completely. Once cool, coarsely chop most of them, reserving about ½ cup of whole pecan halves for decorating the top of the pie, if desired.

To make the filling:

1. In a medium bowl, whisk together the eggs, light corn syrup, light brown sugar, molasses, melted butter, Kahlua (or vanilla extract), and coarse kosher salt until the mixture is completely smooth and well combined.
2. Distribute the chopped pecans evenly over the bottom of the prepared (blind-baked) pie shell. If you reserved whole pecan halves, arrange them artfully on top of the chopped pecans in your desired pattern.
3. Gently and slowly pour the prepared filling over the pecans in the pie shell, ensuring an even distribution.

To bake:

1. Bake the pie in the preheated 300°F (150°C) oven for 60-75 minutes. The pie is done when the center is set but still slightly soft and jiggly. If the pie crust edges begin to brown too quickly, loosely cover them with aluminum foil to prevent burning.
2. Once baked, remove the pie from the oven and cool it completely on a wire rack. This critical cooling period should last at least 4 hours, or ideally, overnight. Cooling allows the filling to fully set and achieve its perfect gooey consistency.
3. Serve your magnificent pecan pie with a generous dollop of freshly whipped cream. For an extraordinary treat, try my homemade yogurt whipped cream – it’s simply outrageous!

Make-Ahead Tip: This delicious pecan pie can be prepared up to 1 day in advance. Simply cover it loosely with plastic wrap and refrigerate. Before serving, allow it to come to room temperature for the best flavor and texture.

Freezing Instructions: The baked pecan pie freezes beautifully! Once completely cooled, wrap the pie tightly in several layers of plastic wrap, followed by aluminum foil. It can be frozen for up to 3 months. To thaw, simply place it in the refrigerator overnight. You can briefly warm individual slices in the oven if preferred.