Description
This Easy Southern Pecan Pie is a classic Southern dessert featuring a rich, gooey filling loaded with toasted pecans in a buttery flaky pie crust. Ready in just over an hour, this pie combines the sweetness of corn syrup and sugar with warm vanilla and a hint of salt, making it a perfect treat for holidays, family gatherings, or any occasion that calls for a comforting, indulgent dessert.
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 and prepare crust: Preheat your oven to 350°F (175°C). Roll out the pie crust if needed and fit it into a 9-inch pie dish, fluting the edges for a decorative touch if desired.
- Mix filling ingredients: In a large mixing bowl, whisk together the light corn syrup, granulated sugar, eggs, melted butter, vanilla extract, and salt until you achieve a smooth and well combined mixture.
- Add pecans: Stir the pecan halves into the filling mixture, making sure they are evenly coated with the sweet filling.
- Fill the crust: Pour the pecan mixture into the prepared pie crust, distributing the pecans evenly to ensure consistent texture and flavor throughout the pie.
- Bake the pie: Place the pie in the preheated oven and bake for 50 to 55 minutes. The filling should be set and only jiggle slightly in the center when gently shaken. If the crust edges brown too quickly, cover them with foil to prevent burning.
- Cool: Remove the pie from the oven and allow it to cool completely at room temperature. This cooling step helps the filling to fully set for clean slicing.
- Serve: Slice and serve the pie as is, or enhance the experience by adding whipped cream or vanilla ice cream on the side for extra indulgence.
Notes
- Use light corn syrup for a classic flavor and the right texture; dark corn syrup can be used but will alter the flavor.
- If the edges of your crust brown too quickly during baking, use foil or a pie crust shield to protect them.
- Allow the pie to cool completely before cutting to ensure clean slices and the filling to hold.
- Store leftover pie covered at room temperature for up to two days or refrigerate for longer freshness.
- For a crunchy topping, toast pecans lightly before adding to the filling.
