Description
This Amazing Southern Pecan Pie is a classic dessert that’s rich, sweet, and packed with toasted pecans in a buttery, flaky crust. Perfect for holiday gatherings or any special occasion, this pie combines a luscious filling made from corn syrup, brown sugar, and vanilla with crunchy pecan halves for a delightful Southern treat.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Pie Filling
- 1 cup light corn syrup
- 1 cup light brown sugar (packed)
- 4 tablespoons unsalted butter (melted)
- 3 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare crust: Place the unbaked pie crust into a 9-inch pie dish and crimp the edges to your desired style.
- Mix filling: In a large bowl, whisk together the light corn syrup, light brown sugar, melted unsalted butter, eggs, pure vanilla extract, and salt until the mixture is smooth and fully combined.
- Add pecans: Stir in the pecan halves to the filling mixture evenly.
- Fill crust: Pour the pecan filling into the prepared pie crust. Optionally, arrange a few extra pecan halves on top for a decorative touch.
- Bake: Bake the pie for 50–60 minutes or until the filling is set in the center and slightly puffed. To prevent the crust edges from browning too quickly, loosely cover them with foil during the last 15–20 minutes of baking.
- Cool: Remove the pie from the oven and allow it to cool completely at room temperature before slicing to let the filling fully set.
Notes
- For a richer, toasted flavor, toast the pecans lightly in a dry pan before adding them to the filling.
- Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream for a classic Southern dessert experience.
