Description
This classic Southern pecan pie is a traditional dessert celebrated for its deep, buttery flavor and signature gooey center. Featuring a simple yet harmonious blend of corn syrup, sugar, eggs, and plenty of crunchy pecans encased in a flaky crust, this pie is the perfect comforting treat. It is a reliable, crowd-pleasing dessert that feels like a warm embrace, making it an ideal centerpiece for family gatherings, holiday dinners, or any occasion that calls for a touch of nostalgic sweetness.
Ingredients
1 cup light or dark corn syrup
3 large eggs, at room temperature
1 cup granulated sugar
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped pecans
1 (9-inch) unbaked or frozen deep-dish pie crust
Instructions
Preheat your oven to 350°F (175°C).
If using a frozen pie crust, place a cookie sheet on the oven rack while the oven preheats to ensure a crisp bottom crust.
In a medium mixing bowl, whisk together the corn syrup, eggs, sugar, salt, melted butter, and vanilla extract until smooth.
Fold in the coarsely chopped pecans until they are evenly coated in the mixture.
Pour the pecan mixture into the unbaked pie crust.
Place the pie on the preheated cookie sheet in the oven.
Bake for 50 to 60 minutes, or until the center is set but still has a slight wobble.
Remove from the oven and allow the pie to cool completely on a wire rack for at least 2 hours before serving to ensure the filling sets properly.
Notes
For best results, serve at room temperature or slightly warmed. Store leftovers in the refrigerator for up to 3 days. To toast the pecans before adding them to the filling, spread them on a baking sheet and bake at 350°F for 5-7 minutes to enhance their nutty flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg