Description
This classic Southern Pecan Pie features a rich, gooey filling of brown sugar, corn syrup, butter, and toasted pecans nestled in a flaky pie crust. It’s a timeless holiday dessert, perfect for Thanksgiving, Christmas, or any cozy celebration that calls for tradition and sweetness in every slice.
Ingredients
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1 refrigerated pie crust (9 inch)
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6 tablespoons (85 g) unsalted butter, melted
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¾ cup (150 g) dark brown sugar
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½ cup (100 g) granulated sugar
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¾ cup (180 ml) light corn syrup
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1 teaspoon (5 ml) vanilla extract
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¼ teaspoon (1 g) grated orange zest (optional)
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¼ teaspoon (1 g) salt
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3 large eggs
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2 cups (200 g) pecan halves
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Whipped cream or vanilla ice cream, for serving (optional)
Instructions
Prepare the Crust
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Preheat oven to 350°F (175°C).
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Press pie crust into a 9-inch pie pan, crimp edges, and prick the bottom with a fork.
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Chill for 30 minutes (or freeze for 10 minutes).
Make the Filling
4. In a saucepan, melt the butter over medium heat.
5. Add both sugars and whisk until smooth and glossy.
6. Remove from heat and stir in corn syrup, vanilla, zest (if using), and salt.
Combine with Eggs
7. In a bowl, lightly beat eggs.
8. Slowly whisk warm sugar mixture into eggs until fully combined.
Assemble and Bake
9. Arrange pecan halves in the crust. Pour filling over them evenly.
10. Cover loosely with foil and bake for 30 minutes.
11. Remove foil and bake for another 20 minutes, until the center is just set and slightly jiggly.
Cool and Serve
12. Cool on a wire rack for 1 hour.
13. Refrigerate for at least 4 hours before slicing. Serve with whipped cream or ice cream if desired.
Notes
Chill the pie well for clean slices.
Cover crust edges with foil if they begin browning too quickly.
Toast pecans before using for enhanced nutty flavor.
Swap light corn syrup with dark for a deeper caramel tone.
Homemade crust can be used in place of store-bought.
- Prep Time: 10 minutes (plus chilling)
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American