Description
A classic Southern dessert featuring a perfectly golden, crunchy pecan topping resting over a rich, gooey custard filling. This recipe uses precise ratios of corn syrup and brown sugar to ensure a consistent, flawless bake every time, preventing runny centers and ensuring a beautiful slice. By toasting the pecans beforehand, you unlock deep, nutty flavors that elevate this traditional holiday favorite to professional standards.
Ingredients
2 cups pecan halves
1 cup light corn syrup
1 cup packed brown sugar
3 large eggs, room temperature
1/3 cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
0.5 teaspoon salt
1 deep dish pie crust
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Toast the pecan halves on a baking sheet for five minutes to intensify their natural oils.
Whisk the eggs in a large mixing bowl until the yolks and whites are fully integrated.
Combine the corn syrup, brown sugar, melted butter, vanilla, and salt in the bowl with the eggs.
Stir the mixture gently until the sugar dissolves completely.
Fold the toasted pecans into the custard mixture.
Pour the filling into the prepared deep dish pie crust.
Bake for approximately 60 minutes until the center is set.
Cool completely before slicing to ensure the filling reaches its proper consistency.
Notes
Ensure your eggs are at room temperature to help the custard emulsify properly. For the best crust, use a deep-dish version and ensure it is fully thawed if using frozen. Always let the pie cool fully on a wire rack to allow the filling to set; cutting too early may result in a loose center.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg