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pecan pie served

Southern Pecan Pie

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Prep Time 15 minutes
Cook Time 55 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 unbaked  9-inch pie crust
  • 1 cup light corn syrup
  • 1 cup granulated sugar
  • 3 large  eggs
  • ½ cup unsalted butter, melted
  • 1 teaspoon  vanilla extract
  • ¼ teaspoon  salt
  • 1 ½  cups pecan halve

Method
 

  1. Start by rolling out your pie crust and fitting it into a 9-inch pie dish. 
  2. Place the crust in the fridge while you make the filling so it stays cold and bakes up flaky.
  3. In a large bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth.
  4. Fold in the pecan halves, making sure they’re evenly coated.
  5. Pour the pecan filling into the chilled crust, spreading the pecans evenly.
  6. Bake at 350°F for 50–55 minutes, or until the center is set but still slightly wobbly.
  7. If the crust edges start to brown too quickly, cover them with foil.
  8. Once baked, let the pie cool completely before slicing. This allows the filling to set and makes for neat, clean slices.

Notes

  • Use fresh pecans: Old pecans can taste stale or bitter.
  • Don’t skip chilling the crust: It helps keep it flaky.
  • Bake until just set: The center should have a slight jiggle but not look liquidy.
  • Protect the edges: Use foil if they brown too quickly.
  • Let it cool fully: This ensures the filling sets properly.