Classic Southern Pecan Pie
Traditional Southern pecan pie with perfectly gooey filling and flaky crust, ideal for holidays and special occasions.
Ingredients
- 1 cup light corn syrup
- 1 cup granulated sugar
- 3 large eggs, lightly beaten
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups pecan halves (plus extra for decorating the top)
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Instructions
- Preheat your oven to 350°F (175°C) and position a rack in the center.
- Place pie crust in a 9-inch pie plate and crimp the edges decoratively.
- In a large mixing bowl, whisk together corn syrup, sugar, eggs, melted butter, vanilla, and salt until well combined but not frothy.
- Reserve about ½ cup of the most perfect pecan halves for decorating the top of your pie
- Coarsely chop the remaining pecans and scatter them evenly over the bottom of the pie crust.
- Carefully pour the filling mixture over the chopped pecans. The nuts will float to the top.
- Arrange the reserved pecan halves on top in a decorative pattern.
- Place the pie on a baking sheet and bake for 50-55 minutes. The center should be mostly set but still have a slight jiggle.
- Allow the pie to cool completely on a wire rack for at least 2 hours before slicing.
Notes
For the best flavor, toast the pecans for about 5 minutes in a 350°F oven before adding them to the pie.
This pie actually tastes better when made a day ahead, making it perfect for holiday planning.
The filling will continue to set as it cools, so don't worry if it seems slightly jiggly in the center when you remove it from the oven.
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.