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Southern Pecan Pie Recipe

Southern Pecan Pie Recipe
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★★★★★

4.9 from 22 reviews

Indulge in the rich, sweet, and nutty goodness of this classic Southern Pecan Pie. With a buttery crust and a gooey filling loaded with toasted pecans, this dessert is a true delight for any occasion.

Ingredients

Scale

Pecan Pie Filling:

  • 1 cup corn syrup (white or light – I used Karo)
  • 3 eggs (room temperature)
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar (packed)
  • 3 tablespoons butter (melted and cooled)
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • 1–1/2 cups pecans (toast pecans then finely chop 1/2 cup, coarsely chop 1/2 cup, and leave 1/2 cup in halves)

Crust:

  • 1 9-inch pie crust (unbaked)

Instructions

  1. Fit the pie dough into a 9-inch pie pan and pop it in the freezer. This helps to set the crust.
  2. Preheat the oven to 350F.
  3. Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside.
  4. Mix the eggs well, add the corn syrup and melted butter.
  5. Add the white sugar, brown sugar, vanilla, and salt; beat well.
  6. Stir in the pecans.
  7. Pour the pecan pie filling into the pie shell.
  8. Bake for 1 hour at 350F. You may need to let it bake 5 more minutes. Pie will still be jiggly – it will register 195- 200F on an instant read thermometer when done.
  9. Let come to room temperature. Cover with plastic wrap. Refrigerate overnight!!!!! DO NOT SKIP THIS STEP.

Notes

  • For a deeper flavor, you can use dark corn syrup instead of light.
  • Make sure the pecans are cooled before adding them to the filling to prevent the eggs from cooking.

Nutrition

Keywords: Southern Pecan Pie, Pecan Pie Recipe, Southern Desserts, Classic Pecan Pie

Find it online: https://reemcook.com/southern-pecan-pie-recipe/