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Southern Pecan Pie

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Southern Pecan Pie is a classic dessert featuring a rich, buttery filling and crunchy pecans baked in a flaky pie crust. With its sweet caramel-like flavor and timeless appeal, it’s a favorite for holidays and special occasions.

Ingredients

  • 1 unbaked 9-inch pie crust
  • 1½ cups pecan halves
  • 3 large eggs
  • 1 cup light corn syrup
  • ¾ cup packed brown sugar
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Place the pie crust into a 9-inch pie plate and crimp the edges as desired.
  3. Arrange the pecan halves evenly in the bottom of the crust.
  4. In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth.
  5. Pour the filling mixture over the pecans.
  6. Carefully transfer the pie to the oven.
  7. Bake for 50–60 minutes, or until the center is mostly set and slightly puffed.
  8. If the crust begins to brown too quickly, loosely cover the edges with foil.
  9. Remove the pie from the oven and place it on a wire rack.
  10. Allow the pie to cool completely before slicing so the filling can fully set.

Notes

  • Allow the pie to cool completely for the cleanest slices and proper filling texture.
  • Dark corn syrup may be used for a deeper, richer flavor.
  • Chopped pecans can be substituted for pecan halves if preferred.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze the cooled pie for up to 3 months and thaw overnight before serving.
  • Serve with whipped cream or vanilla ice cream for an extra-special dessert.

Nutrition

Find it online: https://thefamilycooking.com/southern-pecan-pie/