Desserts
The 3 Top-Rated Pecan Pies, Compared (Plus the Fix for a Runny Center)
The best-rated pecan pies online, side by side, and the fixes reviewers swear by for a filling that actually sets.
This post contains affiliate links. If you buy through them, we may earn a commission at no extra cost to you. As an Amazon Associate we earn from qualifying purchases.
Why this ranks: pecan pie is the #4 trending recipe on Google Trends’ Thanksgiving page, and it was the most-searched pie in 5 states in Google data reported by USA Today (Nov 2025).
The top-rated originals (ratings checked Nov 2, 2026)
We read the reviews on each of these recipes and summarized the changes cooks make most, in our own words. Click through for the full original recipe. Ratings change over time.
- 3 top-rated originals
- 8,138 combined ratings
- 5 reviewer-tested fixes
- Nov 2 ratings last checked
1
Bourbon Pecan Pie
NYT Cooking shows whole stars only. Ratings checked Nov 2, 2026.
Pin: NYT Cooking on Pinterest
Developed by Julia Reed for NYT Cooking, this version holds a 5-star average from 4,422 ratings and 461 reader comments. Here is what the cooks who made it changed most often.
What reviewers change
- Use about half the sugar, and make it brown sugar.
- Add more pecans, and soak a handful in bourbon for the top.
- Toast the pecans first.
- Plan on closer to an hour in the oven; foil strips keep the crust edge from burning.
- Swap the bourbon for Grand Marnier and add orange zest.
2
Pecan Pie without Corn Syrup
Rating checked Nov 2, 2026. Ratings change over time.
A reader favorite on Allrecipes, this version holds a 4.8-star average from 2,856 ratings and 2,179 written reviews. Here is what the cooks who made it changed most often.
What reviewers change
- Start hot and finish low: 350°F for 15 minutes, then 300°F for 50 to 55 minutes.
- Adding bourbon? Add about 3 tablespoons more flour so it still sets.
- Pile extra pecans on top, and cover the crust edge with foil.
- A little cornstarch is cheap insurance against a runny center.
- If you add chocolate chips, go easy.
3
Pecan Pie
Rating checked Nov 2, 2026. Ratings change over time.
A reader favorite on Allrecipes, this version holds a 4.7-star average from 860 ratings and 677 written reviews. Here is what the cooks who made it changed most often.
What reviewers change
- Stir the cornstarch into a little water before adding it, so it doesn’t clump.
- Use 2 cups of pecans and a deep-dish crust.
- Swap some of the white sugar for brown.
- Toast the pecans.
- Bake on a lower rack so the bottom crust cooks through. Some add 1/4 cup bourbon.
The 5 changes reviewers make most, across all three
- Toast the pecans. Ten minutes in the oven makes the whole pie taste nuttier.
- Go deep-dish, with more nuts. Two cups of pecans is the new normal.
- Swap in brown sugar, and use less of it.
- Bake it longer and lower, with the crust edge covered. It is done when the center barely jiggles, and it sets as it cools.
- Add a splash of bourbon, or orange liqueur and zest.
What you’ll need
- Deep-dish pie plate, for a tall pie with plenty of filling. Shop on Amazon
- Pie crust shield, so the edge doesn’t burn during the long bake. Shop on Amazon
- Pie server, for clean slices. Shop on Amazon
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 deep-dish 9-inch pie crust, chilled
- 2 cups pecan halves
- 3 large eggs
- 1 cup dark or light corn syrup
- 3/4 cup packed brown sugar
- 4 tbsp butter, melted
- 2 tbsp bourbon (optional)
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 tbsp all-purpose flour
Directions
- Heat the oven to 350°F with a rack in the lower third. Toast the pecans on a sheet pan for 8 minutes, let cool, then roughly chop half of them.
- Whisk the eggs in a bowl, then whisk in the corn syrup, brown sugar, butter, bourbon, vanilla, salt and flour until smooth. Stir in the chopped pecans.
- Set the crust on a sheet pan and pour in the filling. Arrange the whole pecan halves on top and cover the edge with a crust shield or foil.
- Bake until puffed, set at the edges and just slightly wobbly in the center, 55 to 65 minutes. Cool at least 3 hours before slicing.
FAQ
Why is my pecan pie runny? It came out too soon or was cut while warm. Bake until the center barely jiggles, and let it cool completely.
Make ahead? Bake up to 2 days ahead. Keep it covered at room temperature for a day, then refrigerate.
No corn syrup? Recipe 2 above is made without it and has the most ratings of the Allrecipes versions.