Description
This classic Southern Pecan Pie is a rich and buttery dessert featuring a flaky pie crust filled with a luscious mixture of toasted pecans, dark brown sugar, corn syrup, and eggs. Perfectly baked to a golden finish, this pie delivers a sweet and nutty flavor that’s ideal for holidays or any comforting 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 melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan to ensure the crust doesn’t stick.
- Mix Filling: In a large bowl, whisk the eggs until frothy. Then stir in the dark brown sugar, granulated sugar, light corn syrup, melted butter, pure vanilla extract, and a pinch of salt until the mixture is well combined.
- Add Pecans: Gently fold in the toasted pecans, distributing them evenly throughout the filling without breaking them.
- Assemble Pie: Pour the pecan filling carefully into the prepared pie crust, spreading evenly.
- Bake: Place the pie in the oven and bake 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 before slicing to let the filling set properly.
Notes
- Ensure the pecans are toasted for enhanced flavor – toast them in a dry skillet over medium heat for 5-7 minutes, stirring frequently.
- If the pie crust edges brown too quickly during baking, cover them with foil to prevent burning.
- For best results, use pure vanilla extract and light corn syrup as specified.
- The pie is best served at room temperature or slightly warmed.
- Store leftovers covered in the refrigerator for up to 3 days.
