Preheat oven and fit pie dough into pie plate:
Preheat oven to 375°F, with rack set in lowest position. Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
Make filling:
Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans.
Add filling to crust and bake:
Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
Cool completely before serving:
Cool pie completely in pie plate, 5 to 6 hours. Serve with whipped cream, if desired.
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Storing
Pecan pie is an egg-rich pie and, like pumpkin, lemon meringue, and custard pies, must be refrigerated after baking and cooling to room temperature. Cover the pie loosely with plastic wrap and it will last up to five days in the refrigerator.
Frequently Asked Questions
What is the difference between light and dark corn syrup in pecan pie?
Corn syrup sweetens and thickens the filling for pecan pie. Our recipe calls for light corn syrup, which has a more neutral flavor. You could use dark corn syrup, which has the same viscosity as light corn syrup, but it has a more pronounced caramel flavor, which you will notice in the pie. Some recipes call for dark corn syrup for pecan pie, but our recipe already has brown sugar for caramel flavor.
How do you keep pecans from sinking in a pie?
To prevent the pecans from sinking into the filling for pecan pie, when you add them, do so gently. Some recipes call for adding some chopped nuts to the filling and reserving the remaining nuts to place on top. Other recipes only call for placing the nuts on top of the filling. When you place the pecans on the filling, do so in concentric circles, taking care not to press too hard—pressing will cause the nuts to sink into the filling.
Why is my pecan pie always runny?
A runny pecan pie indicates the filling did not bake long enough and is undercooked. The filling should be gooey, not liquidy, and should jiggle slightly when you move the pie. Keep in mind that the filling will set more as it cools.
