Description
This Southern Pecan Pie recipe features a rich, gooey filling made with toasted pecans, brown and granulated sugars, and a touch of vanilla, all baked to perfection in a flaky pie crust. Perfect for holiday gatherings or any special occasion, this classic dessert offers a delightful combination of sweetness and nutty crunch.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
Filling
- 1 cup toasted pecans
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup light corn syrup
- Pinch of salt
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk the eggs until frothy. Then stir in the brown sugar, granulated sugar, light corn syrup, melted butter, vanilla extract, and a pinch of salt until the mixture is well combined and smooth.
- Add Pecans: Gently fold the toasted pecans into the filling mixture, ensuring they are evenly distributed without breaking them up too much.
- Fill Pie Crust: Pour the pecan filling into the prepared pie crust, spreading it out evenly to avoid any overflow during baking.
- Bake: Place the pie in the preheated oven and bake for 60 to 70 minutes. The pie is done when the center is set but still slightly jiggly to the touch.
- Cool: Remove the pie from the oven and allow it to cool completely before slicing. Cooling helps the filling to set properly for clean slices.
Notes
- Use toasted pecans for added flavor and crunch.
- A slightly jiggly center after baking indicates perfect doneness.
- Allowing the pie to cool completely helps the filling to set well.
- For a deeper flavor, you can substitute dark corn syrup if preferred.
- Store leftovers covered in the refrigerator for up to three days.
