What is the primary thickening agent in pecan pie?

The primary thickening agent in pecan pie is eggs. In traditional pecan pie recipes, eggs play a crucial role in creating the custard-like filling that binds the ingredients together. When heated, the proteins in the eggs coagulate, which thickens the mixture and gives the pie its characteristic texture. The combination of eggs with sugar and corn syrup forms a rich filling that is both smooth and slightly firm once baked, ensuring that the pie holds its shape when sliced.

Other ingredients like sugar contribute sweetness, while flour is typically not used as a thickening agent in pecan pie. Instead, flour is more common in pastry dough for the pie crust. Milk may be included in some variations for added creaminess but is not a primary thickener in classic pecan pie recipes. Thus, the utilization of eggs is essential for achieving the desired consistency and structure in the final product.