Description
This Southern Pecan Pie recipe is a classic, rich dessert featuring a buttery pie crust filled with a sweet, gooey mixture of toasted pecans, brown sugar, corn syrup, and eggs. Perfectly baked to achieve a slightly jiggly center that sets firmly upon cooling, this pie is ideal for holiday gatherings or any special occasion.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
Filling
- 1 cup toasted pecans
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup light corn syrup
- Pinch of salt
- ¼ cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan to prepare for baking.
- Mix the Filling: In a large bowl, whisk the eggs until frothy. Stir in the dark brown sugar, granulated sugar, light corn syrup, melted butter, vanilla extract, and a pinch of salt until the mixture is fully combined and smooth.
- Add Pecans: Gently fold in the toasted pecans, ensuring they are evenly distributed throughout the filling without breaking them excessively.
- Fill the Pie Crust: Pour the pecan filling mixture into the prepared pie crust, spreading it evenly across the surface.
- Bake the Pie: Bake the pie in the preheated oven for 60 to 70 minutes until the center is set but still slightly jiggly when gently shaken.
- Cool: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving to ensure the filling is fully set.
Notes
- Use toasted pecans for enhanced flavor and a crunchier texture.
- Be careful not to overbake; a slightly jiggly center ensures the pie will set perfectly as it cools.
- You can substitute the store-bought pie crust with homemade for a richer taste.
- This pie is best served at room temperature or slightly warm with whipped cream or vanilla ice cream.
- Allow the pie to cool completely to avoid runny filling and ensure clean slices.
