Description
This Easy Southern Pecan Pie recipe offers a classic, sweet dessert featuring a rich filling of pecans, corn syrup, and a buttery crust. Perfect for holidays or any special occasion, it’s a simple yet decadent treat that showcases the traditional flavors of Southern baking.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Filling
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Roll out the pie crust and carefully fit it into a 9-inch pie dish. If you like, flute the edges to create a decorative border.
- Mix the Filling: In a large mixing bowl, whisk together the light corn syrup, granulated sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Add Pecans: Stir in the pecan halves, making sure they are evenly coated with the syrup mixture for consistent flavor in every bite.
- Fill the Pie Crust: Pour the pecan filling into the prepared pie crust, spreading the pecans out evenly across the surface to ensure an attractive presentation and even baking.
- Bake the Pie: Bake the pie in the preheated oven for 50 to 55 minutes. The filling should be set but still jiggle slightly in the center when you gently shake the pie. If the crust edges brown too fast, cover them with foil to prevent burning.
- Cool the Pie: Remove the pie from the oven and allow it to cool completely at room temperature. This helps the filling to fully set and makes slicing easier.
- Serve: Serve the pecan pie as is or garnish with whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
Notes
- To prevent the crust edges from burning, cover them with foil after 30 minutes of baking if they brown too quickly.
- For best results, allow the pie to cool completely before slicing to ensure clean, neat slices.
- This pie can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Use fresh pecans for optimal flavor and texture.
- For a gluten-free option, use a gluten-free pie crust.
