Southern Pecan Pie
A historic southern pecan pie with buttery, gooey filling and crisp, toasted pecans—simple, elegant, and full of tradition.
Equipment
- - Mixing bowls
- - Wooden spoon or mixer
- - 9-inch pie pan
- - Oven
Ingredients
- **For the Filling**:
- - ½ cup unsalted butter softened
- - 1 cup granulated sugar
- - 1 cup dark corn syrup
- - ½ tsp salt
- - 1½ tsp vanilla extract
- - 3 large eggs lightly beaten
- - 2 cups chopped pecan halves
- **For the Crust**:
- - 1 9-inch unbaked deep-dish pie crust
Instructions
- Preheat oven to 375°F (190°C). Place rack in lower third.
- Soften butter in a large bowl until very soft.
- Mix sugar, corn syrup, salt, and vanilla into butter.
- Gently beat in eggs. Avoid overmixing.
- Fold in pecans and pour mixture into the unbaked crust.
- Bake 40–50 minutes, until center is set but still jiggles slightly.
- Cool completely before slicing. Serve plain or with whipped cream.
Notes
- Tent with foil if the top browns too fast.
- For extra depth, sub ¼ cup maple syrup for corn syrup.
- Freeze cooled slices wrapped in plastic and foil.
- For extra depth, sub ¼ cup maple syrup for corn syrup.
- Freeze cooled slices wrapped in plastic and foil.