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Pecan Pie
A candy thermometer turns a sugary guess into a precisely set filling.
classic pecan pieSouthern pecan pie
The Chemistry in This Bake
Cooking the corn syrup/sugar filling to a specific temperature range for correct set — a candy thermometer here plays the same role as thermometry in identifying a reaction endpoint.
Learn the full technique →Ingredients
- Pie crust
- Pecan halves
- Light corn syrup
- Brown sugar
- Eggs
- Butter
- Vanilla extract
- Salt
Method
Blind-bake the pie crust and set aside.
Heat corn syrup, brown sugar, and butter, tracking the mixture with a thermometer.
Remove from heat once the target temperature is reached and whisk in eggs and vanilla.
Arrange pecans in the crust and pour the filling over them.
Bake at 175 °C for 50-60 minutes until the center is just set.
Cool fully so the filling firms before slicing.