Southern Pecan Pie: The Ultimate Recipe for a Classic Dessert

Southern Pecan Pie is a beloved classic that brings warmth and sweetness to any gathering. This delightful dessert has its roots deep in Southern cuisine, where pecans are abundant and cherished. The rich, gooey filling combined with the crunchy texture of toasted pecans creates a symphony of flavors that dance on your palate. I remember the first time I tasted a slice of Southern Pecan Pie; it was like a warm hug on a chilly evening. People adore this dish not only for its irresistible taste but also for its convenience—it’s a simple recipe that can be whipped up in no time, making it perfect for holidays or family gatherings. Whether served warm with a scoop of vanilla ice cream or at room temperature, Southern Pecan Pie is sure to be a crowd-pleaser that leaves everyone asking for seconds.

Ingredients:

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 1 cup light corn syrup
• 1 cup packed brown sugar
• 1/3 cup granulated sugar
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

Preparing the Pie Crust

1. If you’re using a store-bought pie crust, remove it from the packaging and place it in a 9-inch pie dish. Gently press it into the dish and crimp the edges as desired. If you’re making a homemade crust, roll out your dough on a lightly floured surface to about 1/8-inch thickness. Transfer it to the pie dish, trim any excess dough, and crimp the edges. 2. Preheat your oven to 350°F (175°C). This is important because we want the crust to bake evenly and become golden brown. 3. To prevent the crust from puffing up while baking, I like to dock the bottom with a fork. Just poke a few holes in the bottom and sides of the crust. This allows steam to escape and keeps the crust flat. 4. If you want to pre-bake the crust for a firmer base, place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for about 10-15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden. If you’re not pre-baking, you can skip this step.

Making the Filling

5. In a large mixing bowl, combine the light corn syrup, packed brown sugar, and granulated sugar. I like to use a whisk to ensure everything is well blended. The sugars will dissolve into the syrup, creating a sweet base for our pie. 6. Next, add the four large eggs to the mixture. I recommend cracking them into a separate bowl first to avoid any shell pieces. Whisk the eggs into the sugar and syrup mixture until fully combined. 7. Now, let’s add the melted unsalted butter. Make sure it’s not too hot, or it could cook the eggs. Stir it in gently until the mixture is smooth. 8. Add the vanilla extract and salt to the bowl. The vanilla adds a lovely depth of flavor, while the salt balances the sweetness. Mix everything together until it’s well combined. 9. Finally, fold in the pecan halves. I like to reserve a few to sprinkle on top for presentation, but that’s entirely up to you. Make sure the pecans are evenly distributed throughout the filling.

Assembling the Pie

10. Pour the pecan filling into the prepared pie crust. Use a spatula to spread it evenly, ensuring that the pecans are well distributed. 11. If you reserved some pecans for the top, now’s the time to sprinkle them over the filling. This not only looks beautiful but also adds a nice texture. 12. Carefully place the pie in the preheated oven. Bake for 60-70 minutes, or until the filling is set and the top is golden brown. You’ll know it’s done when the center is slightly jiggly but not liquid. If the edges of the crust start to brown too quickly, you can cover them with strips of aluminum foil.

Cooling and Serving

13. Once the pie is done baking, remove it from the oven and let it cool on a wire rack for at least 2 hours. This cooling time is crucial as it allows the filling to set properly. I know it’s tempting to dig in right away, but patience is key! 14. After the pie has cooled, slice it into wedges. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creamy texture complements the rich, nutty flavor of the pecan pie beautifully. 15. Store any leftovers in the refrigerator, covered, for up to 4 days. If you want to reheat it, just pop it in the oven at a low temperature until warmed through. Enjoy your homemade Southern pecan pie! It’s a classic dessert that’s perfect for holidays, family gatherings, or just a sweet treat any day of the week. The combination of sweet, gooey filling and crunchy pecans is simply irresistible. Happy baking!

Conclusion:

In summary, this Southern Pecan Pie is an absolute must-try for anyone looking to indulge in a classic dessert that perfectly balances sweetness and nuttiness. The rich, gooey filling combined with the crunchy pecans creates a delightful texture that will have your taste buds dancing with joy. Whether you’re serving it at a family gathering, a holiday feast, or simply enjoying a slice with your afternoon coffee, this pie is sure to impress. For serving suggestions, I love to pair my pecan pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream. You can also get creative by adding a splash of bourbon to the filling for an extra depth of flavor or even incorporating chocolate chips for a decadent twist. The possibilities are endless, and I encourage you to make this recipe your own! I truly believe that once you try this Southern Pecan Pie, it will become a staple in your dessert repertoire. So, gather your ingredients, roll up your sleeves, and give it a go! I can’t wait to hear about your experience—feel free to share your thoughts and any variations you tried. Happy baking! Print