The One Step You Can't Skip When Making Pecan Pie

This simple step is a game-changer, according to chefs.

While apple and pumpkin pies get all the hype around Thanksgiving (to be fair, they do feature harvest produce at their peak), my favorite fall dessert fix is the pecan pie.

Decadent, rich, and syrupy, it's a treat that deserves more attention. Native to the U.S., pecans are harvested in the autumn, making them just as seasonal as apples or pumpkins.

Most recipes suggest adding pecans directly to the pie filling, but this can lead to soggy nuts that cook unevenly—some might burn around the edges while others stay soft and pale. In my quest for pecan pie perfection, I turned to Dario Jurcevic, Head Chef at Elm Hurst Inn and Spa, who knows all about coaxing out the best flavors from this beloved nut. He explained why toasting is a game-changer for making a truly great pecan pie.

Why Toasting the Pecans Makes a Difference

Before you balk at this extra step, let’s explore why toasting can make a world of difference. Think about a bag of roasted, salted peanuts—ultra-craveable, hard to put down. Now, think about a bag of plain, raw peanuts. Are you eating those with the same enthusiasm? Probably not.

Toasting the pecans brings out their sweet, buttery flavor and crisps them up. The crunchy nuts resist becoming soggy in the custardy pie filling. Jurcevic explained, “Toasting pecans and other nuts enhances their flavor, bringing out their natural oils, which adds depth and complexity to the taste.”

This step can elevate your pie from good to unforgettable, adding a layer of richness that raw nuts simply can’t achieve. For those who appreciate a pie with nuanced flavors, it's worth the extra effort.

How To Toast Pecans Like a Pro

If I’ve convinced you to join Team Toasted Pecans, here are two simple methods you can use to get it just right—whether you’re working with pecans or any other type of nut.

In a Pan:

• Heat a nonstick skillet over medium heat and add a teaspoon of neutral oil (like canola or vegetable oil) to lightly coat the pan.

• Add the pecans, stirring occasionally for five to seven minutes or until they deepen in color and release a nutty aroma.

• Tip: Keep a close eye on them, as nuts can quickly go from perfectly toasted to burnt in seconds. Jurcevic recommends this method for its quick results, but only if you’re prepared to give it your full attention.

In the Oven:

• Preheat your oven to 325°F and spread the pecans in a single layer on a baking sheet.

• Toast for 10-15 minutes, stirring every five minutes to ensure even toasting.

• Tip: Keep the temperature low to avoid burning, and you’ll end up with evenly toasted pecans, perfect for folding into your pie filling. This method is ideal for those juggling multiple Thanksgiving dishes, as it requires less hands-on time and attention.

Pro Tip from Chef Dario

For an extra flavor boost, soak the pecans in a saltwater solution before toasting. This helps the seasoning stick better, resulting in a richer, more savory profile that complements the sweetness of your pie filling.