Description
This Easy Southern Pecan Pie recipe features a classic combination of buttery pecan halves and a sweet, gooey filling made with light corn syrup and brown sugar. Baked in a flaky 9-inch pie crust, it’s a perfect dessert for holidays or special occasions, delivering rich Southern flavors and a delightful crunch.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the pie evenly.
- Prepare the pie crust: Place the unbaked 9-inch pie crust into a pie dish and crimp the edges as desired to form an attractive and secure crust shell.
- Mix the filling: In a large bowl, whisk together the light corn syrup, packed brown sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and fully combined.
- Add pecans to the filling: Stir in the pecan halves, ensuring they are evenly coated with the filling mixture.
- Pour filling into crust: Carefully pour the pecan filling into the prepared pie crust, then spread the pecans out evenly to create a uniform layer.
- Bake the pie: Bake in the preheated oven for 50 to 60 minutes, or until the center is set and the top turns golden brown. To prevent the crust edges from over-browning, cover them with foil during the last 15 minutes if needed.
- Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. Serve alone or with whipped cream or vanilla ice cream for an extra indulgence.
Notes
- For a richer flavor, toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the filling.
- Cover the crust edges with foil during baking if they start to brown too quickly.
- Serve warm or at room temperature with whipped cream or vanilla ice cream for a classic Southern dessert experience.
