Description
Indulge in a classic Southern staple featuring a rich, buttery filling packed with crunchy, toasted pecans inside a flaky golden crust. This reliable dessert balances the sweetness of a traditional syrup base with the deep, earthy profile of roasted nuts. It is the perfect centerpiece for holiday tables and family gatherings, best enjoyed with a generous scoop of vanilla ice cream for a truly decadent treat.
Ingredients
1.5 cups pecans, halves or coarsely chopped
1 cup corn syrup, light or dark
1 cup granulated sugar
3 large eggs, room temperature
4 tbsp butter, melted and cooled
1 tsp vanilla extract
1 standard 9-inch deep dish pie crust
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Line your 9-inch pie plate with the chilled pie dough and crimp the edges firmly.
Whisk the eggs in a large glass mixing bowl until they reach a uniform consistency.
Add the corn syrup, sugar, melted butter, and vanilla extract to the eggs.
Stir the mixture until the sugar dissolves completely into the wet ingredients.
Fold in the pecan pieces gently to coat them evenly with the syrup base.
Pour the filling into the prepared unbaked crust, distributing the pecans evenly across the surface.
Place the pie on the center rack of your preheated oven.
Bake for 60 minutes or until the center sets.
Notes
Ensure the butter is cooled before mixing to prevent scrambling the eggs. For an even richer flavor, lightly toast the pecans in a dry pan for 3-5 minutes before adding them to the mixture. Store at room temperature for up to two days, or refrigerated for up to five days.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg