Farrah Fawcett's Pecan Pie

This pecan pie comes with a bit of Hollywood lore, attributed to actress Farrah Fawcett, and it’s the kind of stir-and-pour classic that never lets you down. The filling is the traditional combo: light corn syrup, sugar, eggs, melted butter and vanilla, whisked together until smooth.

The trick is in the order. You mix everything first and add the pecans last, so the nuts float to the surface as the pie bakes and toast into that signature crunchy, glossy top over the soft custard below.

A two-stage bake does the work, with a hot start to set the crust and puff the filling, then a gentler finish so the center sets without scorching the nuts. It earns its spot on the Thanksgiving and Christmas table.

Pro Tips

• Add the pecans last so they rise to the top and toast, leaving smooth custard underneath.
• The center should still jiggle slightly when you pull it. It firms up as it cools, and overbaking makes the filling weep or crack.
• Tent the crust edges with foil if they brown too fast during the hot first stage.
• Cool the pie completely, ideally a few hours, before slicing so the filling sets clean.

Variations

• Stir in a tablespoon of bourbon or dark rum for a grown-up twist.
• Toast the pecans first for deeper flavor, or use chopped pecans for easier slicing.
• Scatter a handful of chocolate chips over the bottom of the shell for a chocolate-pecan pie.