Southern Pecan Pie (Printer-friendly)
Enjoy a classic Southern dessert: rich, gooey pecan filling in a buttery, flaky crust. Ideal for holidays or special events.
# What You Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust
→ Filling
02 - 1 cup light corn syrup
03 - 1 cup packed light brown sugar
04 - 3 large eggs
05 - 1/4 cup unsalted butter, melted and cooled
06 - 1 1/2 teaspoons pure vanilla extract
07 - 1/2 teaspoon salt
08 - 2 cups toasted pecan halves
# How to Make It:
01 - Preheat the oven to 350°F.
02 - Place the unbaked pie crust into a 9-inch pie pan.
03 - In a large mixing bowl, whisk together the corn syrup, light brown sugar, eggs, melted butter, pure vanilla extract, and salt until the mixture is smooth and thoroughly combined.
04 - Distribute the toasted pecan halves evenly across the bottom of the pie crust.
05 - Carefully pour the prepared filling mixture over the arranged pecans, ensuring they are well coated.
06 - Bake for 50–55 minutes, or until the center appears set but still has a slight jiggle. If the edges of the crust begin to brown too quickly, gently cover them with aluminum foil.
07 - Remove the finished pie from the oven and allow it to cool completely on a wire rack before attempting to slice and serve.
# Expert Tips:
01 -
- This recipe is your secret weapon for making everyone at the table feel instantly cozy and cared for.
- It’s surprisingly simple to put together, delivering a show stopping dessert without a fuss.
02 -
- Finding that perfect jiggly center is key; resist the urge to overbake, or you'll lose that signature gooey texture.
- Toasting your pecans beforehand isn't just an extra step; it genuinely unlocks a deeper, richer flavor profile that makes all the difference.
03 -
- Always allow your pie to cool completely; patience ensures the filling sets up perfectly and won't spill when sliced.
- If your crust edges are browning too quickly, a simple foil tent is your best friend for a beautiful, even bake.