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No Bake Pecan Pie Recipe
Ash Tyrrell

No Bake Pecan Pie Recipe

I still remember the first time I made this no-bake pecan pie recipe. It was a scorching summer afternoon, and the last thing I wanted was to turn on my oven. I whisked up a simple custard on the stovetop, folded in a mountain of toasted pecans, poured it into a premade crust, and let my fridge do the rest.
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Total Time 2 hours 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 heaping cup brown sugar – gives the filling that deep caramel-like sweetness pecan pie is known for
  • ¼ cup cornstarch – this is what thickens the filling into a sliceable custard without ever touching an oven
  • 1¼ cups water – loosens the mixture so it cooks evenly on the stove
  • 2 large egg yolks – adds richness and helps the filling set with a silky texture
  • 1 pinch of salt – balances the sweetness and makes the caramel flavor pop
  • 3 tablespoons butter – stirred in off the heat for a glossy smooth finish
  • 1 teaspoon vanilla extract – rounds out the flavor with warm cozy notes
  • 1 cup pecans chopped – stirred into the filling for crunch in every single bite
  • 1 cup pecan halves – reserved for folding in and topping the pie so it looks bakery-made
  • 1 premade pie crust graham cracker, shortbread, or Oreo all work – this is the secret to keeping the whole recipe no bake

Method
 

  1. Start by whisking the brown sugar and cornstarch together directly in your saucepan, off the heat. Doing this first keeps the cornstarch from clumping once liquid hits it. Make sure there are no dry pockets left before you move on, since lumps here mean lumps in your finished filling.
  2. In a separate bowl, beat the egg yolks with the water and a pinch of salt until smooth and pale. Whisking them on their own first prevents scrambled bits from forming once they hit the hot pan later. Pour this mixture into the saucepan with your sugar and cornstarch, along with the chopped pecans.
  3. Place the saucepan over medium heat and stir constantly as it warms. The mixture will gradually thicken into a glossy, pudding-like custard, usually within 5 to 7 minutes. Once it starts bubbling, let it boil gently for a full minute, still stirring, so the cornstarch fully activates.
  4. Pull the saucepan off the heat right after that one-minute boil. Stir in the butter until it melts completely into the warm filling, then add the vanilla extract. Finally, fold in the reserved pecan halves so they're evenly distributed through the custard.
  5. Pour the warm filling into your premade pie crust, spreading it out with a spatula so it sits level. Working quickly here helps the filling settle smoothly before it starts to firm up. Tap the pie dish gently on the counter to pop any air bubbles.
  6. Transfer the pie to the refrigerator and let it chill for at least 2 hours, though overnight is even better. This chilling step is what replaces baking, allowing the cornstarch and egg yolks to fully set the filling. Slice and serve once it's firm to the touch.

Notes

  • I always toast my pecans for 5 minutes in a dry skillet. First, it deepens the flavor so much more than raw nuts.
  • I stir constantly during the cooking step, because even a few seconds of neglect can leave scorched bits on the bottom.
  • I let the filling cool for about 5 minutes before pouring it into the crust so it doesn't melt a graham cracker base.
  • I use a glass pie dish so I can actually see the filling set as it chills, instead of guessing.
  • I make this the night before a gathering, since the extra chill time only improves the texture.