Description
This Best Southern Pecan Pie recipe features a rich, buttery filling made with light brown sugar, corn syrup, and toasted pecans nestled in a flaky, unbaked pie crust. Perfectly baked until set, this classic southern dessert is ideal for holiday gatherings or any cozy occasion.
Ingredients
Scale
Pie Filling
- 3 eggs
- 1 cup firmly packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 cup light corn syrup
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 cups pecans (small halves or chopped)
Crust
- 1 (9-inch) unbaked deep dish frozen pie shell (thawed)
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the pie.
- Mix Wet Ingredients: In a medium bowl, gently beat the eggs. Stir in the light brown sugar and all-purpose flour, then add light corn syrup, melted butter, and vanilla extract. Mix everything together until well combined to form the pecan pie filling.
- Add Pecans: Stir in the pecans evenly into the filling mixture, ensuring they are well coated.
- Fill Pie Shell: Carefully pour the pecan mixture into the thawed 9-inch deep dish pie shell, taking care not to overfill.
- Bake the Pie: Bake the pie in the preheated oven for 50 to 60 minutes, or until the filling is set and slightly puffed. The center should no longer be jiggly.
- Cool Completely: Remove the pie from the oven and allow it to cool completely to room temperature before serving, so the filling can fully set and slice cleanly.
Notes
- Using small halves or chopped pecans works well; whole pecans can also be used but may alter texture.
- Do not overfill the pie shell to prevent overflow during baking.
- Allow pie to cool fully for best slicing results.
- For a nuttier flavor, lightly toast pecans before adding.
- This pie can be served with whipped cream or vanilla ice cream for extra indulgence.
