Southern Pecan Pie
Southern Pecan Pie is a classic Southern dessert with a rich, gooey filling and crunchy toasted pecans on a flaky crust.
Servings: 8 servings
Ingredients
- 1 cup corn syrup the key to that chewy, sticky texture everyone loves
- 1 cup brown sugar adds a rich, molasses-like sweetness and depth
- 1/3 cup melted butter gives the pie a buttery richness that enhances the flavor
- 3 large eggs helps to set the filling and create that custard-like texture
- 1 teaspoon vanilla extract adds a warm, aromatic note to the filling
- 1 cup pecan halves toasted to bring out their natural flavor and crunch
- 1 pie crust homemade or store-bought, choose a flaky crust
Instructions
Prepare Your Pie Crust
- If you’re using a store-bought crust, let it thaw according to package instructions. For homemade crust, roll it out to fit your 9-inch pie dish, then gently press it in. Crimp the edges for a decorative touch and set it aside while you prep the filling.
Toast the Pecans
- Place the pecan halves in a dry skillet over medium heat. Toast them for 5–7 minutes, stirring frequently, until fragrant and slightly browned. This step enhances their flavor and crunch, which is essential for Southern Pecan Pie.
Mix the Filling
- In a mixing bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla extract until combined and smooth. The mixture should be glossy and thick.
Assemble the Pie
- Spread the toasted pecans evenly over the bottom of your prepared pie crust. Pour the filling mixture over the pecans, allowing it to settle evenly.
Bake
- Preheat your oven to 350°F (175°C). Bake the pie for 50–60 minutes, or until the filling is set but still slightly jiggly in the center. The crust should be golden brown, and the pecans on top toasted.
Cool and Serve
- Let your Southern Pecan Pie cool completely before slicing. This allows the filling to firm up perfectly. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
Equipment
- 9-inch pie dish
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Pastry brush
- Oven mitts
- Dry skillet
Notes
- Toast pecans carefully on medium heat to avoid burning and ensure maximum flavor.
- Pre-baking the crust for 5-7 minutes can help prevent a soggy bottom.
- Store the pie covered at room temperature for up to 2 days or refrigerate for up to 4 days.
