Classic Southern Pecan Pie (Print Version)

A timeless Southern dessert with rich, gooey filling and toasted pecans nestled in a buttery, flaky crust.

# Ingredients:

→ Pie Crust

01 - 1 unbaked 9-inch pie shell (store-bought or homemade)

→ Filling

02 - 1 cup light corn syrup
03 - 1 cup packed light brown sugar
04 - 3 large eggs
05 - ¼ cup unsalted butter, melted
06 - 1 teaspoon pure vanilla extract
07 - ½ teaspoon salt
08 - 1½ cups pecan halves

# Steps to Follow:

01 - Preheat oven to 350°F (175°C). Place the unbaked pie shell in a 9-inch pie dish.
02 - In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until well combined.
03 - Stir in the pecan halves until evenly coated.
04 - Pour the mixture into the prepared pie shell, arranging some pecans on top for a decorative finish if desired.
05 - Bake for 50–55 minutes, until the filling is set but slightly jiggles in the center. If the crust browns too quickly, cover edges with foil.
06 - Let cool completely at room temperature (at least 2 hours) before slicing.

# Additional Notes:

01 - For added depth, use a mix of dark and light corn syrup or add a splash of bourbon.
02 - Serve with whipped cream or vanilla ice cream for extra indulgence.
03 - Pecan pie can be made a day ahead and stored at room temperature or refrigerated.

Back