Description
Indulge in the timeless comfort of a classic Southern pecan pie. This recipe features a perfectly golden, flaky crust filled with a decadent, molasses-rich custard and generously topped with crunchy, toasted pecans. Each slice offers a harmonious blend of gooey, caramelized sweetness and deep nutty notes, making it the perfect centerpiece for holiday gatherings or any special occasion that calls for a traditional, homemade dessert.
Ingredients
2 cups pecan halves or coarsely chopped
1 cup light corn syrup
1 cup light or dark brown sugar, packed
1/3 cup butter, melted and slightly cooled
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1 standard 9-inch unbaked pie crust
Instructions
Preheat your oven to 350°F (175°C).
Spread pecan halves on a baking sheet and toast them in the oven for eight minutes; set aside to cool.
In a large mixing bowl, whisk the eggs until fully combined.
Stir in the brown sugar, corn syrup, melted butter, vanilla, and salt until the mixture is smooth.
Fold the cooled, toasted pecans into the liquid mixture.
Pour the prepared filling into the unbaked pie crust.
Place the pie in the center of the oven rack.
Bake for 55 to 60 minutes until the center is set but slightly jiggly.
Remove from the oven and allow to cool completely on a wire rack before slicing.
Notes
Ensure your pie crust remains chilled until the moment you pour in the filling to prevent shrinkage and ensure flakiness. Use room temperature eggs for better incorporation. If the edges of your crust brown too quickly, shield them with aluminum foil halfway through the baking process. Store the pie at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 6g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg