Description
This Southern Pecan Pie is a classic American dessert featuring a rich, gooey filling of corn syrup, brown sugar, and pecan halves nestled in a flaky, buttery pie crust. Perfect for holidays and special occasions, it delivers a sweet, nutty flavor that embodies Southern tradition.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C), ensuring it reaches the correct temperature before baking.
- Prepare the filling: In a large mixing bowl, whisk together the light corn syrup, packed light brown sugar, eggs, melted unsalted butter, pure vanilla extract, and salt until the mixture is smooth and completely combined.
- Assemble the pie: Place the unbaked 9-inch pie crust in a pie dish. Spread the pecan halves evenly over the bottom of the crust to create a nutty base layer.
- Pour the filling: Carefully pour the prepared syrupy filling mixture over the pecans. The pecans will naturally float to the top as baking progresses, creating the classic pecan pie appearance.
- Bake the pie: Transfer the pie to the preheated oven and bake for 50 to 60 minutes. Monitor the crust edges, and if they brown too quickly, cover them with foil during the last 15 minutes of baking to prevent burning. The pie is done when the center is set and slightly puffed.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to set properly before slicing. Serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Notes
- For added depth of flavor, lightly toast the pecans before placing them in the pie crust.
- Serve warm or at room temperature with whipped cream or vanilla ice cream for a classic Southern touch.
- Cover pie edges with foil if they brown too fast during baking.
