Print

Southern Pecan Pie: The Ultimate Recipe for a Classic Dessert

Print Recipe

Enjoy a classic Southern pecan pie with a gooey filling of corn syrup, brown sugar, and crunchy pecans. Perfect for holidays or special occasions, serve it warm with whipped cream or vanilla ice cream for a delightful treat!

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 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

Instructions

  1. If 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. For 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 excess dough, and crimp the edges.
  2. Preheat your oven to 350°F (175°C).
  3. Dock the bottom of the crust with a fork to prevent puffing during baking.
  4. (Optional) Pre-bake the crust: Place parchment paper over the crust and fill it with pie weights or dried beans. Bake for 10-15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden.
  5. In a large mixing bowl, combine the light corn syrup, packed brown sugar, and granulated sugar. Whisk until well blended.
  6. Add the four large eggs, whisking until fully combined.
  7. Stir in the melted unsalted butter until smooth.
  8. Add the vanilla extract and salt, mixing until well combined.
  9. Fold in the pecan halves, reserving a few for topping if desired.
  10. Pour the pecan filling into the prepared pie crust, spreading it evenly.
  11. Sprinkle reserved pecans on top if using.
  12. Bake in the preheated oven for 60-70 minutes, or until the filling is set and the top is golden brown. The center should be slightly jiggly but not liquid. Cover the edges with aluminum foil if they brown too quickly.
  13. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
  14. Slice into wedges and serve with whipped cream or vanilla ice cream.
  15. Store leftovers in the refrigerator, covered, for up to 4 days. Reheat in the oven at a low temperature if desired.

Notes

  • For a richer flavor, consider using dark corn syrup instead of light.
  • Feel free to experiment with different nuts, such as walnuts or a mix of nuts, for a unique twist.

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