Go Back

Southern Pecan Pie

This Southern pecan pie recipe has been passed down in my family. It's always a favorite during the holidays. Use light or dark corn syrup.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2022.7 kcal

Equipment

  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Measuring Cups and Spoons
  • 1 9-inch Pie plate
  • 1 Oven

Ingredients
  

Main

  • 3 large eggs
  • 1 cup white sugar
  • 1 cup corn syrup
  • 2 tablespoons butter melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups pecan halves
  • 1 9-inch unbaked single crust pie

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Beat eggs slightly in a medium bowl. Beat in sugar, and then blend in syrup, butter, vanilla, salt, and pecans. Pour filling into unbaked pie shell.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking until pie is golden brown and slightly puffed on top, about 35 to 40 minutes. Chef Mo

Notes

For a perfect pecan pie, pay close attention to baking times; the pie should be golden brown and slightly puffed, but the center will still have a slight jiggle – it sets as it cools. Overbaking can lead to a dry, crumbly texture. To enhance flavor, consider lightly toasting your pecans before adding them to the filling. A small splash of bourbon or dark rum can also add a delightful depth. If you're concerned about a soggy bottom, blind bake your pie crust partially before adding the filling. Always allow the pie to cool completely to room temperature for at least 3-4 hours to ensure it sets properly before slicing, preventing a runny consistency. Serve with a dollop of crème fraîche or vanilla bean ice cream.