Description

Master the art of the perfect Southern pecan pie with this foolproof recipe. In just 90 minutes, create a dessert that balances gooey caramel filling, crunchy toasted pecans, and a flaky buttery crust — a bakery-quality pie made right at home.

Ingredients

Scale

1 unbaked 9-inch deep-dish pie crust
1½ cups pecan halves
1 cup light corn syrup
½ cup packed light brown sugar
3 large eggs
¼ cup unsalted butter, melted
1½ tsp vanilla extract
¼ tsp salt

Smart Substitutions:

Use maple syrup instead of corn syrup for a richer flavor
Replace brown sugar with coconut sugar for a natural sweetener
Swap butter with coconut oil for a dairy-free version

Instructions

Preheat oven to 350°F (175°C) and position the rack in the center. Fit unbaked crust into a 9-inch deep-dish pie pan and crimp edges.
In a large bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth and glossy.
Distribute pecans evenly in the crust, then slowly pour the filling mixture over them. The pecans will naturally float to form the top layer.
Place the pie on a baking sheet and bake for 50–60 minutes. The edges should be set while the center has a slight jiggle. Cover crust edges with foil after 25 minutes to prevent over-browning.
Cool completely for at least 2 hours before refrigerating. This step ensures a clean slice and perfectly set filling.

Notes

For extra flavor, toast pecans for 5–8 minutes before adding. Cool completely before slicing to prevent runny filling. Store refrigerated for up to 5 days or freeze for 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baked
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 32g
Sodium: 170mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: pecan pie, southern dessert, holiday baking, classic pie recipe, thanksgiving dessert