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Classic Southern Pecan Pie

Classic Southern Pecan Pie Recipe for Beginners
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This Classic Southern Pecan Pie features a perfect harmony of crunchy, toasted pecans nestled within a rich, glossy, and gooey custard filling. Housed in a buttery, flaky pie crust, this dessert is the epitome of Southern baking. Simple to prepare yet undeniably decadent, this recipe is designed to set perfectly every time, making it an ideal centerpiece for holiday gatherings or family Sunday dinners. Follow these steps for professional results that guarantee a crisp crust and a delicious caramel-like heart in every single bite.

Ingredients

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1 (9-inch) deep-dish pie crust, pre-baked
1.5 cups pecan halves or chopped pecans
3 large eggs, at room temperature
1 cup light corn syrup
1 cup light or dark brown sugar
1/3 cup butter, melted and slightly cooled
1 tsp pure vanilla extract
0.5 tsp salt

Instructions

Preheat your oven to 350°F (175°C).
Toast the pecans in a dry pan over medium heat for 3-5 minutes until fragrant, then let them cool.
In a large mixing bowl, whisk the room temperature eggs until well beaten.
Add the corn syrup, brown sugar, melted butter, vanilla extract, and salt to the eggs and stir until fully combined.
Stir the toasted pecans into the custard mixture until evenly distributed.
Pour the filling into the pre-baked pie crust.
Bake for 50 minutes or until the center is set but still has a slight wobble.
Remove from the oven and allow the pie to cool completely on a wire rack before slicing to ensure the filling sets firmly.

Notes

Toasting the pecans is crucial for a deeper, nuttier flavor. Ensure the pie cools completely at room temperature for at least 2-3 hours; this is necessary for the filling to achieve the correct slicing consistency. Store leftovers in the refrigerator for up to 4 days.

Nutrition

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