Classic Southern Pecan Pie (Printable)

A classic Southern dessert with rich, gooey filling loaded with toasted pecans in a buttery, flaky crust.

# What You Need:

→ Pie Crust

01 - 1 unbaked 9-inch pie shell

→ Filling

02 - 1 cup light corn syrup
03 - 1 cup light brown sugar, packed
04 - 3 large eggs
05 - 1/4 cup unsalted butter, melted and cooled
06 - 1 1/2 teaspoons pure vanilla extract
07 - 1/2 teaspoon salt
08 - 2 cups pecan halves, toasted

# Steps:

01 - Preheat the oven to 350°F.
02 - Place the unbaked pie shell in a 9-inch pie pan.
03 - In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and well combined.
04 - Arrange the toasted pecan halves evenly in the pie shell.
05 - Pour the filling mixture over the pecans, ensuring they are evenly coated.
06 - Bake for 50–55 minutes, or until the center is set but still slightly jiggly. If the crust browns too quickly, cover the edges with foil.
07 - Remove the pie from the oven and let it cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The contrast between the flaky crust and the gooey, caramelized filling creates this magical texture that makes everyone go quiet for a moment after the first bite.
  • Its surprisingly straightforward to make but looks and tastes like youve spent hours crafting it, which is why it became my go-to when I need to impress without the stress.
02 -
  • The jiggle test is crucial the center should wobble slightly like gelatin when done, not slosh like liquid, otherwise youll end up with soupy pie that never sets properly.
  • Tenting the crust edges with foil after about 30 minutes prevents them from burning while giving the filling enough time to properly set.
03 -
  • If the crust edge starts browning too quickly, fashion a protective ring from aluminum foil and gently place it over just the edge, leaving the filling exposed to continue browning beautifully.
  • Room temperature eggs incorporate much more smoothly into the filling than cold ones, creating that silky texture that sets a great pecan pie apart from a merely good one.

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