Description
This classic Southern pecan pie features a rich, buttery custard filling and crunchy toasted pecans nestled inside a flaky pastry shell. Perfect for holiday gatherings or casual dinners, this recipe delivers a balanced sweetness and firm, sliceable texture every time. By lightly toasting the nuts first, you achieve a deeper flavor profile that elevates this timeless dessert to bakery-quality status.
Ingredients
1 9-inch deep dish unbaked pie shell
2 cups pecan halves
3 large eggs, room temperature
1 cup light or dark brown sugar, packed
1 cup light corn syrup
1/4 cup unsalted butter, melted and cooled
1 tsp pure vanilla extract
1/4 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Spread the pecan halves on a baking sheet and toast for 8 minutes until fragrant.
Arrange the toasted pecans evenly in the bottom of the unbaked pie crust.
In a large mixing bowl, whisk the eggs until smooth.
Add the brown sugar, corn syrup, melted butter, salt, and vanilla extract to the eggs.
Stir the mixture thoroughly until the sugar is fully dissolved.
Carefully pour the custard mixture over the pecans in the crust.
Bake for 50 to 55 minutes until the center is set.
Cool on a wire rack for at least three hours before slicing and serving.
Notes
Ensure pecans are toasted properly for the best texture. If the pie crust edges brown too quickly, shield them with foil halfway through baking. The pie must cool completely to set properly; do not rush the cooling process.
- Prep Time: 20
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg