Description
This Easy Southern Pecan Pie is a classic and indulgent dessert featuring a rich, gooey filling of corn syrup, sugar, and pecans nestled in a flaky unbaked pie crust. Perfect for holiday celebrations, Thanksgiving, or any time you crave a sweet, nutty treat, this recipe combines simple ingredients with straightforward steps to deliver a traditional Southern favorite that’s sure to impress.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Mix filling ingredients: In a large bowl, whisk together the corn syrup, granulated sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and fully combined.
- Add pecans: Stir the pecan halves into the filling mixture, ensuring they are evenly coated.
- Prepare the pie crust: Pour the pecan filling carefully into the unbaked 9-inch pie crust placed on a baking sheet for easy handling.
- Bake the pie: Place the pie in the preheated oven and bake for 55 to 60 minutes, or until the center is set and slightly puffed.
- Protect the crust: If the pie crust edges brown too quickly, cover them with foil during the last 15 to 20 minutes of baking to prevent burning.
- Cool the pie: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving for best texture and flavor.
Notes
- For extra flavor, toast the pecans lightly in a dry skillet over medium heat for 3-4 minutes before adding to the filling.
- Serve warm or at room temperature topped with whipped cream or vanilla ice cream for a classic Southern dessert experience.
