Description
Experience the quintessential Southern American dessert with this traditional pecan pie recipe. Featuring a crisp, buttery crust and a rich, gooey filling packed with toasted pecan halves, this pie balances the deep, earthy notes of nuts with sweet corn syrup. Perfect for holiday tables, this reliable method guarantees a signature crackling top and a silky, custard-like center that will impress your guests every time.
Ingredients
2 cups pecan halves
1 cup light corn syrup
1 cup brown sugar, packed
4 tbsp butter, melted and cooled
3 large eggs, room temperature
1 tsp pure vanilla extract
1 9-inch deep dish pie crust
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Toast the pecan halves on a baking sheet for five minutes until fragrant.
Roll out the pie dough and fit it into a 9-inch deep dish pie plate.
In a large mixing bowl, whisk the eggs until fully combined.
Stir in the brown sugar, corn syrup, melted butter, and vanilla extract.
Fold the toasted pecans into the egg mixture until evenly coated.
Pour the filling directly into the prepared pie crust shell.
Bake on the middle rack for 55 to 60 minutes until the center is set.
Notes
Use a deep-dish pie plate to prevent the filling from overflowing during the bubbling process. Ensure the butter is cooled before mixing to prevent scrambling the eggs. Store leftovers covered at room temperature for up to two 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: 4g
- Cholesterol: 80mg