Description
This Southern Caramelized Pecan Pie features a rich, buttery filling with deep caramel notes, balanced by the natural crunch and flavor of pecan halves. Encased in a flaky unbaked pie crust, it is a classic dessert perfect for holidays or any special occasion, combining sweet honey and corn syrup with a luscious egg-based custard.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/3 cup light corn syrup
- 1/3 cup honey
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Melt Butter and Sugars: In a heavy-bottomed saucepan over medium heat, melt the butter. Once fully melted, add the granulated sugar and light brown sugar, stirring constantly to combine.
- Add Syrups: Pour in the light corn syrup and honey, continue stirring for 2-3 minutes until the sugars dissolve completely and the mixture becomes smooth.
- Cool Sugar Mixture: Remove the saucepan from heat and set it aside to cool slightly before proceeding to ensure the eggs don’t scramble.
- Beat Eggs: In a large bowl, lightly whisk the four large eggs until they are well combined and slightly frothy.
- Combine Sugars and Eggs: Gradually pour the slightly cooled sugar mixture into the eggs while whisking constantly to prevent the eggs from cooking and to create a smooth filling.
- Add Flavorings: Stir in the vanilla extract and salt until everything is fully incorporated.
- Prepare Pie Crust: Spread the pecan halves evenly over the bottom of the unbaked 9-inch pie crust for an even distribution of nuts.
- Pour Filling: Carefully pour the prepared filling mixture over the pecans in the pie crust, ensuring the nuts are fully covered and evenly coated.
- Set up Baking: Place the pie on a baking sheet to catch any overflow and then transfer it to the preheated oven.
- Bake: Bake the pie for 50 to 60 minutes, until the filling is set, slightly puffed, and the pecans achieve a beautiful caramelized finish.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving to let the filling firm up.
Notes
- Using a baking sheet under the pie prevents spills from making a mess in your oven.
- Allow the sugar mixture to cool slightly before mixing with eggs to avoid scrambling them.
- Make sure the filling is set but still slightly jiggly in the center when you remove it from the oven; it will firm up as it cools.
- You can serve the pie with whipped cream or vanilla ice cream for an indulgent touch.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
