🥧 Southern Pecan Pie (classic, rich & gooey)
This is that iconic Southern dessert—sweet, nutty, with a crisp top and soft, caramel-like center.
🧾 Ingredients
- 1 unbaked pie crust (9-inch)
- 1 cup pecan halves
- 1 cup corn syrup (light or dark)
- ¾ cup brown sugar
- 3 eggs
- ¼ cup melted butter
- 1 tsp vanilla extract
- ¼ tsp salt
🔥 Instructions
- Preheat oven to 180°C (350°F)
- Prepare crust
- Place pie crust in a pie dish
- Lightly prick the bottom with a fork
- Arrange pecans
- Spread pecan halves evenly in the crust
- Make filling
- In a bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth
- Assemble
- Pour the mixture over the pecans
- Bake
- Bake for 50–60 minutes
- Center should be slightly jiggly but set around the edges
- Cool completely
- This is key—the filling firms up as it cools
🌟 Tips for perfect pecan pie
- Don’t overbake or it will become too firm
- Cover crust edges with foil if they brown too fast
- Let it rest at least 2 hours before slicing
😋 Variations
- Chocolate pecan pie: add ½ cup chocolate chips
- Bourbon twist: add 1–2 tbsp bourbon
- Less sweet: reduce corn syrup slightly and add more nuts
🍽️ Serve with
- Whipped cream or vanilla ice cream
- A hot cup of coffee ☕
If you want, I can give you a no–corn syrup version or a small-batch recipe that’s easier to make at home 👍
