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–+ servings
Freshly baked full pecan pie in a flaky crust with golden caramel filling and large chopped pecans.

Homemade Pecan Pie with Both Light & Dark Corn Syrup

Kendra Boettner
This homemade pecan pie is rich, silky, and perfectly balanced with both light and dark corn syrup which creates a caramel forward filling that is never too sweet or too heavy. Large chopped pecans rise naturally to the top while baking and toast to a beautiful golden finish. This recipe makes two pies which is perfect for holidays, gifting, or feeding a full table of family and friends.
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Author: Kendra Boettner
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American, Southern
Servings 2 pies
Calories 3600 kcal

Equipment

  • 1 large mixing bowl
  • 1 silicone spatula
  • 1 stand mixer or hand mixer
  • 1 whisk
  • Measuring Cups and Spoons
  • 2 Rimmed Baking Sheet
  • 2 9 inch Pie Plates
  • 2 Cooling racks

Ingredients
  

  • 6 eggs slightly beaten
  • 1 cup light corn syrup (Karo)
  • 1 cup dark corn syrup (Karo)
  • 2 cups sugar
  • 4 tablespoons ½ stick butter, melted, salted I always use salted butter to bring out the butter flavor
  • 2 teaspoons vanilla extract
  • 2 ½ cups pecans
  • 2 unbaked 9-inch pie crusts Homemade is always best. See The Best Easy Pie Crust Recipe Flaky & Foolproof, but store-bought works too if you're short on time.

Instructions
 

  • Preheat oven to 350 degrees. Make sure your oven rack is in the center position for even heating.
  • In a large mixing bowl, combine the eggs, light corn syrup, dark corn syrup, sugar, melted butter, and vanilla. Stir gently until the mixture is well blended. Avoid whipping or beating, since too much air can create cracks in the finished pie.
    6 eggs, 1 cup light corn syrup, 1 cup dark corn syrup, 2 cups sugar, 4 tablespoons ½ stick butter, melted, salted, 2 teaspoons vanilla extract
  • Add the pecans and mix evenly. Use large chopped pecans so they rise naturally to the top as the custard thickens during baking.
    2 ½ cups pecans
  • Pour the mixture into two unbaked 9 inch pie shells. Place both pies on a rimmed baking sheet to stabilize them and catch any potential spills.
    2 unbaked 9-inch pie crusts
  • Bake for 50 to 55 minutes, or until a knife inserted in the center comes out clean. The center should look set with a soft, even surface. Begin checking at the 45 minute mark since ovens can vary.
  • Cool completely before serving. Cooling allows the custard to finish setting so the slices hold together and the texture becomes silky and smooth.

Notes

  • Why this pie uses both light and dark corn syrup: Light syrup keeps the sweetness smooth and prevents sugar crystals from forming. Dark syrup brings caramel depth from its molasses content. Using both balances flavor so the pie is not overly sweet or heavy.
  • How the custard sets: The custard thickens as egg proteins slowly unfold and bond when heated. Sugar raises the temperature at which this happens which prevents curdling and helps the filling stay silky instead of grainy.
  • Why gentle stirring matters: Whipping the filling adds extra air. Those air pockets expand in the oven which can cause cracking or uneven rise. Gentle stirring keeps the custard smooth and stable.
  • Using large chopped pecans: Pecans naturally rise as the custard thickens from the bottom up. Large chopped pieces float evenly and toast perfectly on top. Whole halves can sink or create slices that fall apart, and finely chopped nuts create a dense filling.
  • How to know the pie is done: The knife test is the most reliable method for custards. Insert a knife into the center. If it comes out clean, the eggs have set. The center should look soft but not liquid.
  • Preventing overbaking: Overbaking makes custards firm or rubbery because the egg proteins tighten too much. Begin checking at the 45 minute mark. Pull the pie as soon as it passes the knife test.
  • Cooling is part of the baking process: As the pie cools, the custard finishes thickening. Cutting too early can make the pie look runny even if it is baked correctly. Always cool fully before slicing.
  • Why a rimmed baking sheet helps: Setting the pies on a sheet pan makes it easier to transfer to and from the oven without tipping. It also catches any drips if the filling bubbles.
  • Consistency across ovens: Home ovens often run warmer or cooler than the display. An oven thermometer helps ensure accurate baking temperature for consistent results.
  • Make ahead tip: Pecan pie tastes even better the next day because the flavors settle and the custard finishes firming. Bake the day before serving for the best texture.

Nutrition

Calories: 3600kcalCarbohydrates: 565gProtein: 22gFat: 158gSaturated Fat: 36gPolyunsaturated Fat: 33gMonounsaturated Fat: 77gTrans Fat: 1gCholesterol: 61mgSodium: 1250mgPotassium: 766mgFiber: 16gSugar: 470gVitamin A: 778IUVitamin C: 1mgCalcium: 187mgIron: 8mg
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