Here’s a classic Southern Pecan Pie recipe—rich, sweet, and perfectly nutty. It’s a holiday favorite but delicious any time of year.
🥧🌰 Classic Pecan Pie
Ingredients (9-inch pie)
For the crust
-
1 unbaked 9-inch pie shell (homemade or store-bought)
For the filling
-
1 cup light corn syrup
-
1 cup packed brown sugar
-
3 large eggs
-
¼ cup unsalted butter, melted
-
1 tsp vanilla extract
-
¼ tsp salt
-
1½ cups pecan halves
Instructions
1. Preheat oven
-
Preheat oven to 350°F (175°C).
2. Prepare filling
-
In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
-
Stir in pecan halves, reserving a few for topping if desired.
3. Assemble pie
-
Pour the filling into the unbaked pie shell.
-
Arrange any reserved pecans on top for decoration.
4. Bake
-
Bake for 50–60 minutes, until the filling is set but slightly jiggly in the center.
-
If the crust browns too quickly, cover the edges with foil or a pie shield.
5. Cool
-
Let the pie cool completely (2–3 hours) before slicing.
-
Serve plain, with whipped cream, or a scoop of vanilla ice cream.
⭐ Tips
-
Check doneness: The center should look set when gently shaken, but it will firm up as it cools.
-
Extra flavor: Add a splash of bourbon or a pinch of cinnamon for a twist.
-
Storage: Pie keeps at room temperature for 1 day or refrigerated for up to 3–4 days.
-
Make-ahead: Pie can be baked a day ahead; cover and store at room temp.
I can also give you variations like:
-
Chocolate pecan pie
-
Salted caramel pecan pie
-
Mini pecan tarts
-
Bourbon pecan pie
Do you want one of these variations?
