Description
A classic Southern pecan pie featuring a rich, gooey filling made with toasted pecans, dark brown sugar, and corn syrup baked in a flaky pie crust. This traditional dessert is perfect for holiday gatherings or any occasion that calls for a sweet, nutty treat.
Ingredients
Scale
Pie
- 1 pie crust (store-bought or homemade)
Filling
- 1 cup toasted pecans
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup light corn syrup
- Pinch of salt
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan to ensure the crust doesn’t stick.
- Prepare filling: In a large bowl, whisk the three large eggs until frothy. Stir in dark brown sugar, granulated sugar, light corn syrup, melted butter, pure vanilla extract, and a pinch of salt until the mixture is well combined.
- Add pecans: Gently fold the toasted pecans into the filling mixture to distribute them evenly without breaking the nuts.
- Fill the crust: Pour the prepared filling into the rolled-out or pre-made pie crust placed in the greased pie pan.
- Bake: Bake the pie at 350°F (175°C) for 60 to 70 minutes, until the center of the pie is mostly set but still slightly jiggly to the touch.
- Cool: Remove the pie from the oven and allow it to cool completely at room temperature before slicing and serving to let the filling fully set.
Notes
- Make sure to toast the pecans to enhance their flavor before adding to the filling.
- If the crust edges brown too quickly, cover them with foil halfway through baking.
- Letting the pie cool completely is essential to achieve clean slices.
- Store leftover pie covered in the refrigerator for up to 3 days.
- For a deeper flavor, consider adding a splash of bourbon or a dash of cinnamon to the filling.
