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
Scale
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.
