If you have a soft spot for classic Southern desserts, then this Buttery Southern Pecan Pie Recipe is sure to become one of your favorites too. This pie is all about the perfect balance of a flaky, golden crust and a rich, buttery filling studded with toasted pecan halves that deliver a delightful crunch. It’s sweet but not overpowering, with just a hint of vanilla and salt that brings out the depth of flavor. Whether you’re serving it for a holiday feast or a casual weekend treat, this pie embodies Southern charm and warmth in every bite.
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential to capture the unmistakable taste and texture of a true Southern pecan pie. Each one plays a specific role from sweetness and richness to the perfect structural balance between crisp crust and creamy filling.
- Unbaked 9-inch pie crust: The foundation that holds everything together with a tender, buttery crunch.
- Granulated sugar: Provides the sweetness and helps create the glossy filling texture.
- Light corn syrup: Adds smoothness and that sticky, luscious consistency pecan pie is famous for.
- Unsalted butter: Brings richness and a velvety mouthfeel to the custard-like filling.
- Large eggs: They bind the ingredients and help the filling set perfectly when baked.
- Pure vanilla extract: Delivers aromatic warmth and depth of flavor.
- Salt: Balances sweetness and enhances all the other flavors.
- Pecan halves: The star ingredient that adds crunch and a naturally buttery, nutty flavor.
How to Make Buttery Southern Pecan Pie Recipe
Step 1: Preheat and Prepare Your Oven
Getting your oven rack in the right spot sets the stage for even baking. Preheat the oven to 350°F (175°C) and position the rack in the lower third. This helps the bottom of the pie crust cook evenly without burning, ensuring a perfect golden base for your pie.
Step 2: Roll Out and Chill the Pie Crust
Carefully place your unbaked pie crust into a 9-inch pie plate, trimming the edges before crimping them for that classic homemade look. Chilling the crust while you make the filling helps prevent shrinkage in the oven and keeps it wonderfully flaky once baked.
Step 3: Cook the Filling Mixture
In a medium saucepan over medium heat, combine sugar, corn syrup, and butter, stirring occasionally. The butter needs to melt completely, melding the ingredients into a smooth, luscious syrup. Letting it cool slightly before mixing with eggs ensures your filling will set properly without scrambling the eggs.
Step 4: Combine Eggs and Flavorings
Beat your eggs until just slightly thickened to incorporate some air, then gradually whisk in the cooled sugar mixture along with vanilla and salt. Whisking continuously is key here to achieve a silky, well-blended filling that will bake into smooth perfection.
Step 5: Arrange Pecans and Pour Filling
Evenly spread the pecan halves across the chilled crust, making sure every slice will have plenty of those buttery nuts. Pour the filling gently over the pecans, allowing them to settle nicely beneath the syrupy custard that will soon become the pie’s luscious heart.
Step 6: Bake with Patience
Transfer the pie carefully to the preheated oven and bake for 50 to 60 minutes. You want the filling to puff up slightly and the crust to turn a perfect golden hue. The center should still jiggle gently—it will firm up as it cools—giving you that classic, melt-in-your-mouth texture.
Step 7: Cool Completely
Patience is a virtue here because cooling the pie on a wire rack allows the filling to fully set. Cutting into it too soon can result in a messy slice, so give it plenty of time to reach the ideal consistency that will hold its shape but still be wonderfully creamy.
Step 8: Slice and Serve
Once fully cooled, slice your pie and get ready to enjoy! It’s fabulous at room temperature, or you can warm it slightly and add a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.
How to Serve Buttery Southern Pecan Pie Recipe
Garnishes
A simple dollop of freshly whipped cream or a scoop of rich vanilla ice cream elevates the pie’s buttery sweetness and adds a creamy contrast to the crunchy pecans. For a festive touch, consider sprinkling a few extra pecans or even a light dusting of cinnamon on top.
Side Dishes
Serve this pie alongside a hot cup of coffee or sweet tea to embrace the true Southern experience. It also pairs beautifully with fresh seasonal fruit or a light salad if you want to balance out the richness with something refreshing.
Creative Ways to Present
For gatherings, bring out the charm by serving individual mini pecan pies or pecan pie bars. You can even drizzle a little caramel sauce or sprinkle flaky sea salt to add both visual flair and a delicious sweet-salty twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Buttery Southern Pecan Pie Recipe covered tightly with plastic wrap or aluminum foil at room temperature for up to two days. If your room tends to be warm, refrigeration may be wise and will keep it fresh for up to four days.
Freezing
This pie freezes well if wrapped tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze it for up to two months. When ready, thaw it overnight in the refrigerator before reheating.
Reheating
Reheat by placing slices in a warm oven at about 300°F (150°C) for 10–15 minutes or until warmed through. Avoid the microwave to preserve the flaky crust and maintain the pie’s beautiful texture.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! A high-quality store-bought crust works perfectly and saves time, though a homemade crust will add an extra personal touch and buttery flavor.
What is the secret to a perfect pecan pie filling?
The secret is balancing the sugar and corn syrup with butter and eggs, then cooling the sugar mixture before adding to the eggs to prevent curdling. This creates a rich, smooth filling that sets beautifully.
How do I know when the pie is done baking?
The edges will be golden brown, and the filling will puff slightly with a gentle jiggle in the center—not completely liquid but not fully firm either.
Can I make this pie gluten-free?
Yes, by swapping the crust for a gluten-free version, you can still enjoy the flavors of this Buttery Southern Pecan Pie Recipe without compromising taste or texture.
Is it necessary to chill the pie crust before filling?
Chilling helps prevent the crust from shrinking and keeps it flaky, making it a simple but important step for the best final result.
Final Thoughts
Bringing this Buttery Southern Pecan Pie Recipe to your table means inviting a piece of Southern hospitality and tradition into your kitchen. It’s rich, comforting, and utterly delicious in every slice. So go ahead and treat yourself and your loved ones to this classic delight—you won’t regret it!
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Buttery Southern Pecan Pie Recipe
- Prep Time: 0h 20m
- Cook Time: 1h 0m
- Total Time: 1h 20m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
A classic Southern Pecan Pie featuring a buttery, flaky crust filled with a rich, sweet pecan custard. This traditional dessert blends crunchy pecans with a smooth, gooey filling made from brown sugar, corn syrup, and butter, baked to perfect golden-brown deliciousness. Ideal for holiday gatherings or anytime you crave a comforting homemade pie.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup unsalted butter
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and position a rack in the lower third to ensure even baking and a golden crust.
- Prepare the Pie Crust: Roll out the unbaked pie crust and place it into a 9-inch pie plate. Trim the edges and crimp them decoratively for an attractive finish. Chill the crust in the refrigerator while making the filling to maintain its shape during baking.
- Make the Sugar Mixture: In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, and unsalted butter. Stir occasionally until the butter is fully melted and the mixture becomes smooth. Remove from heat and allow it to cool slightly so it doesn’t cook the eggs in the next step.
- Mix the Filling: In a large bowl, beat the eggs until slightly thickened. Gradually whisk in the cooled sugar mixture along with the vanilla extract and salt, combining everything thoroughly to create a smooth custard base.
- Assemble the Pie: Evenly spread the pecan halves on the bottom of the chilled pie crust. Carefully pour the filling over the pecans, ensuring they are well covered and the filling settles evenly.
- Bake the Pie: Transfer the assembled pie to the preheated oven. Bake for 50 to 60 minutes, or until the filling is set and slightly puffed, the crust is golden brown, and the center jiggles slightly but is not liquid.
- Cool the Pie: Remove from oven and place on a wire rack to cool completely, allowing the filling to firm up to a perfect sliceable consistency.
- Serve: Once cooled, slice and serve the pie at room temperature or warmed slightly. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Ensure the sugar mixture has cooled before adding to eggs to prevent scrambling.
- Chilling the crust before baking helps maintain a flaky texture.
- If the crust edges brown too quickly, cover them with foil to avoid burning.
- Letting the pie cool completely is key to achieving clean slices.
- For a richer flavor, toast pecans lightly before adding them to the pie.
