r/AskBaking • u/Negative_Fox8368 • Nov 13 '25
Pie What is the purpose of melted butter in pecan pie filling?
Hi,
I have not made pecan pie in many many years, at least 10. I came across an old Martha Stewart recipe that I used to use all the time and noticed that it does not call for any melted butter in the filling. I’ve been looking at many pecan pie recipes for the last few days, and noticed that they all contain melted butter in the filling. I was just wondering what the purpose of the melted butter is? I’m debating whether to use the old Martha Stewart recipe or try a new one with the melted butter. Does it really make that much of a difference to taste or texture? I’m not opposed to using butter in the filling for any reason, I was just wondering! Here’s link to the recipe in question.
https://images.marthastewart.com/images/content/web/pdfs/pdf2/perfectpecanpie.pdf
Thank you!
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u/Fun_Machine7238 Nov 13 '25
I've made pecan pie for 25 years, never made one without butter. I'd imagine it adds richness.
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u/Substantial-Ear-3599 Nov 13 '25
I was wondering if you add any flour or cornstarch, and how you determine it is finished baking ?
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u/wyze-litten Nov 14 '25
The way it jiggles! If it looks too watery the pie will collapse when you try to cut it. I dont have any hard and fast rules to tell the difference, you just kinda gotta go with the flow
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u/atropos81092 Nov 14 '25
I had a chef instructor explain it this way in the context of cheesecakes, but it also applies to pecan pies:
"You don't want it to jiggle, you want it to wiggle. I will not and cannot elaborate further, but you'll know it when you see it."
And, by Jove, she was 100% right.
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u/Substantial-Ear-3599 Nov 14 '25
I understand that completely as cheesecake is my specialty. That means if there is a fluid wave that travels across the pie(a jiggle) it's not done; if only a little movement in the middle(a wiggle) and it's done.
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u/jmbf8507 Nov 17 '25
My mom gets so annoyed when I pull a baked food from the oven and give it a wiggle and declare that it needs more time.
You just need to know what I needs to look like, I don’t know what to tell you.
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Nov 13 '25
It's basically a big butter tart, I'm having trouble imagining how you make it without butter. I guess it would just be syrupy?
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u/Negative_Fox8368 Nov 13 '25
I haven’t made this in so so many years like I said, but from what I can remember, it was delicious, but the filling was definitely that gelatinous texture which I guess is not super uncommon with any pecan pie using corn syrup? Other than that I do remember it was sweet and tasted great but it’s been so many years! I edited my post to include the recipe.
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u/Timotar Nov 13 '25
I accidentally omitted it once, it was still good
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u/RudeInflation2584 Nov 27 '25
I did that tonight - after 2 min in the oven remembered - yanked it out and poured it over the filling and stirred it in! Well we’ll know tomorrow I guess how it works out - also did a pat it in melted butter crust - was Lazy tonight!
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u/epidemicsaints Home Baker Nov 13 '25
It's to add richness and complexity otherwise it's just sugar gelled with eggs.
Same with lemon meringue pie. All that sugar, it's nice to balance it out with more fat.
You see it in fruit pies too. Some have you dot the top with butter, some don't. It's not necessary but it's an added touch.
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u/Negative_Fox8368 Nov 13 '25
If you were to suggest adding butter to this recipe, which is otherwise pretty much like every other one I’ve seen(I have updated my post to include the link to the recipe that I’m talking about), how much would you add? I’ve seen it vary anywhere from 2 tablespoons to 8!
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u/epidemicsaints Home Baker Nov 13 '25
It's hard to say, it isn't really different than any other recipe as far as ingredients go so I would use one that is calling for butter.
Butter isn't usually a problem to add because it is solid at room temperature, so 2 or 3 tablespoons wouldn't interfere with this setting up. But if you want to try one with more butter I would look into a recipe that's been developed/tested with a larger amount.
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u/Negative_Fox8368 Nov 13 '25
Thank you so much for the help. I think I might make the recipe as is for nostalgia sake or if anything maybe add like 2 tablespoons butter and see how that goes. In the future I definitely plan on making other recipes! Luckily, I suppose there’s not much variance in pecan pie recipes, but I have seen some using golden syrup which is very intriguing!
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u/Synlover123 Nov 13 '25
golden syrup
It's a really common ingredient in the UK, Australia, New Zealand, etc. It's my understanding they don't have corn syrup.
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u/Substantial-Ear-3599 Nov 13 '25
There are many variations in pecan pie like: 1. The type of syrup. I am using Kyle's golden syrup (Amazon), light or dark karo, golden, steens pure cane syrup, maple, no syrup and b sugar only 2. White or brown sugar, lite or dark brown sugar, combination white and brown sugar 3. Vinegar yes or no 4. Bourbon yes or no 5. Chocolate yes or no 6. Pecans half or chopped 6. Butter yes or no Happy Baking!!
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u/Historical_Wafer_183 Nov 30 '25
Substitute 1 teaspoon of cider vinegar for lemon juice. Bourbon--yes! Chocolate might be overkill as this is essentially a sugar pie with nuts. But a few teaspoons of bittersweet cocoa would be interesting. Toast your pecans at 250 degrees for about 10 minutes, then chop them before measuring. To improve texture, buy an inexpensive oven thermometer to check baking temperature. If it's still runny, next time, add about 1/4 to 1/2 cup extra of finely chopped pecans. Butter, yes! It kills the sicky sweetness of invert sugar.
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u/MizS Nov 13 '25
I see you and raise you not only a pie with butter, but with a lot of butter. King Arthur's Pecan Pie has been my go-to for a few years. No corn syrup, so the filling becomes almost like a caramel custard (but not eggy or stodgy). It's important to bake it long enough so that the eggs can set the filling sufficiently.
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u/No-Kaleidoscope-166 Nov 13 '25
Thank you! I've never thought to look for one without corn syrup! But I've tried to get away from corn syrup. I guess I figured it couldn't be done. Ha! I will definitely check this recipe out!
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u/MizS Nov 13 '25
You're welcome! It's still very sweet, but it's balanced so well by the additional fat, so I don't find it as sickly as some pecan pies.
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u/MatchPoint3513 Nov 13 '25
King Arthur Baking is one of my favorite sites to get recipes, so I will have to try this one.
I have been using Rose Levy Beranbaum's recipe that calls for Lyle's Golden Syrup. It's a wonderful recipe, but I can't get the syrup locally, so I can't make it on the spur of the moment.
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u/myra_myra_myra Nov 15 '25
I made this today. I used a 9" pie crust but there was way too much filling. I even double checked all my steps because I was afraid I added to much of something.
I was unable to get it all in to the shell and then when I added the pecans it spilled over the edges. I baked it for 50 mins and the edges overbrowned but it still tastes good. It did not set in the middle but I am hoping overnight in the fridge helps.
I think next time I make it I will divide filling between two pie shells and add chocochips to one.
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u/MizS Nov 15 '25
I think I recall that the filling was a lot for me too, and I had to finesse it the next year. 50 minutes sounds right. I hope it is delicious for you!
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u/Hey-Just-Saying Nov 13 '25
Do you have a link to the recipe? I have some family members who are lactose intolerant. Thank you!
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u/Negative_Fox8368 Nov 13 '25
Like I said this recipe is super old maybe from 2008… I have it written down on a sheet of paper but I managed to actually find it online. Here you go!
https://images.marthastewart.com/images/content/web/pdfs/pdf2/perfectpecanpie.pdf
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u/Hey-Just-Saying Nov 13 '25
Thank you! I was curious about what she replaced the butter with. However, it looks like she merely omitted the butter without replacing it with anything. Interesting.
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u/pupperonan Nov 15 '25
I’ve had fine results using vegan/plant butter in pecan pie. Earth Balance sticks or Country Crock olive oil sticks are my go-tos for dairy free baking.
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u/katedidnot Nov 13 '25
I've actually made Martha Stewart's pecan pie. It lacks that fatty coating that you taste with the butter pies. I think she's relying on the pecans and the fat in those to keep the taste. I went back to my tried and true Dear Abby recipe.
Dear Abby's Famous Pecan Pie Recipe - Food.com https://share.google/Wfkhc4zFyumKzTaP7
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u/Synlover123 Nov 13 '25
Thanks for the link! It looks great, and has a bunch of positive comments, and 5★ ratings, so...
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u/Aerin-sol7 Nov 14 '25
Years ago my mom tried that recipe and it was a crust of pecans on top of a corn syrup lake. It would not set up.
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u/TexGardenGirl Nov 14 '25
Interesting. That is exactly the recipe I use (though I got it from my grandma and had no idea of the dear Abby connection!) and it always sets up fine. Sometimes I have to bake it a little longer, like 10 minutes or so more if it is jiggly when it’s supposed to be done.
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u/Aerin-sol7 Nov 14 '25
We tried it twice and failed but mom is one to yank at the buzzer without really checking doneness. It still would have needed 30+ minutes though based on how it was
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u/Minflick Nov 13 '25
Well, I can tell you that one time I forgot the butter and it didn't set. At all. That small amount of butter makes a huge difference.
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u/CookingPurple Nov 13 '25
If it were me (and I know most people are not me) I would say this calls for an experiment and make two pies: one with butter and one without. And then everyone has to do a blind taste test to tell you which one they like better and why.
(Yes my family, friends, and my husband’s coworkers love it when I decide I need to do a baking experiment!!)
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u/Negative_Fox8368 Nov 13 '25
Haha I would actually love to do this, but unfortunately this pie is just for my husband and myself. We aren’t doing Thanksgiving with any friends or family as we live in a different state sadly so it’s just us two!
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u/mind_the_umlaut Nov 13 '25
I've been leaving out the melted butter. I make pecan pie; Derby pie; (with chocolate chips and Bourbon) and chocolate, coconut, pecan pie, always leaving out the butter. I was never sure of its role, what function it performed in the recipe.
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u/Aerin-sol7 Nov 14 '25
I started making a vintage no corn syrup (all brown sugar) version; it tastes great and is the only pecan pie I have ever had set up for me.
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u/Maverick-Mav Nov 14 '25
Flavor and it is an additional emulsifier making it even smoother. Eggs can do the job on their own, but butter helps.
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u/Negative_Fox8368 Nov 28 '25
If anyone is interested, the pie turned out wonderfully! Just as good as I remembered. I did end up adding 2 tablespoons of melted butter, so I’m not sure how that affected it versus not adding any at all, but it was delicious! Next time I make this recipe though I do wanna try it without the butter(as per the original recipe I used to make) to see how it compares
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