Classic Southern Pecan Pie
The ultimate holiday comfort dessert! This classic old-fashioned pecan pie features a flaky crust, a rich and gooey caramel-like center, and a beautiful topping of toasted, crunchy pecans.
Ingredients
- 1 9-inch Unbaked pie crust (store-bought or homemade)
- 1 cup Light corn syrup
- 1 cup Dark brown sugar packed
- 3 large Eggs lightly beaten
- 1/3 cup Unsalted butter melted and slightly cooled
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 2 cups Pecan halves
Instructions
- Preheat your oven to 350°F (175°C). Carefully unroll your unbaked pie crust, place it into a 9-inch pie dish, and crimp the edges decoratively.
- In a large mixing bowl, vigorously whisk together the light corn syrup, dark brown sugar, lightly beaten eggs, melted butter, vanilla extract, and salt until the mixture is completely smooth and blended.
- Add the pecan halves into the bowl. Use a spatula to gently stir them in, ensuring all the nuts are well coated in the syrupy filling.
- Pour the entire mixture into the unbaked pie crust. Use your spatula to arrange the pecans so they sit flat on top of the syrup.
- Bake on the center rack for 50-55 minutes. The edges should be set and slightly puffed, but the direct center should still have a slight jiggle.
- If the edges of the pie crust begin to brown too quickly, carefully tent them with aluminum foil or a pie shield halfway through the baking time.
- Remove the pie from the oven and place it on a wire cooling rack. Let it cool completely at room temperature for at least 4 hours before slicing and serving.
Notes
Do not slice the pie while it is warm, or the gooey center will run out. It must cool completely to set. Ensure your eggs are at room temperature so they don't cause the melted butter to clump up. For cleaner cuts, use a sharp, hot knife wiped completely dry between slices.
