Southern Pecan Pie
Description
A flaky, buttery pie crust filled with a gooey brown sugar custard and loaded with toasted pecans. The top gets slightly crisp and caramelized while the inside stays soft and almost fudgy. It’s sweet, nutty, and perfectly balanced — especially with a scoop of vanilla ice cream.
This pie is a holiday staple across the South, but honestly, it’s too good to save for special occasions.
Ingredients
For the Filling:
-
1 unbaked 9-inch pie crust
-
1 cup light corn syrup
-
1 cup brown sugar, packed
-
3 large eggs
-
1/4 cup melted butter
-
1 teaspoon vanilla extract
-
1 1/2 cups pecan halves
-
Pinch of salt
Instructions
1️⃣ Prep
Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie dish and crimp edges if desired.
2️⃣ Make the Filling
In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
Stir in pecans.
3️⃣ Bake
Pour mixture into prepared crust.
Bake for 50–60 minutes, until the center is set but still slightly soft in the middle.
If the crust browns too quickly, cover edges loosely with foil.
4️⃣ Cool
Let the pie cool completely (at least 2 hours) before slicing — it firms up as it rests.
Serving Tip
SEE NEXT PAGE
