Description
Indulge in a quintessential Southern dessert featuring a rich, buttery custard filling paired with crunchy, toasted pecans. This classic heirloom recipe delivers a perfect balance of sweetness and deep, nutty flavor encased in a flaky, golden-brown crust. With a signature firm yet gooey texture, it is the perfect crowd-pleasing addition to any holiday table or casual gathering, elevated by a pinch of sea salt and high-quality vanilla.
Ingredients
1 deep-dish pie crust
2 cups pecans, halved or coarsely chopped
1 cup light corn syrup
1 cup packed light or dark brown sugar
3 large eggs, room temperature
1/3 cup butter, melted and cooled
1 tsp pure vanilla extract
0.5 tsp fine sea salt
Instructions
Preheat your oven to 350°F (175°C).
Place the prepared pie crust into a 9-inch deep-dish pie plate and crimp the edges.
Spread the pecans evenly over the bottom of the prepared pie crust.
In a large mixing bowl, whisk the eggs until slightly frothy.
Stir in the corn syrup, brown sugar, melted butter, vanilla, and salt until well combined.
Pour the custard mixture evenly over the pecans in the crust.
Bake for 50 minutes or until the center is set but still slightly wobbly.
Remove from the oven and allow the pie to cool completely on a wire rack before slicing.
Notes
Toasting the pecans before adding them to the pie significantly enhances their flavor and texture. Store the pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Ensure the butter is cooled before mixing with eggs to prevent curdling.
- Prep Time: 20
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 42g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg