Description
This classic Southern pecan pie features a gooey center, crunchy toasted pecans, and a flaky crust. Perfect for holidays or any nostalgic dessert craving!
Ingredients
- 1 cup white or light corn syrup (like Karo)
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 3 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 1½ cups pecans (½ cup finely chopped, ½ cup coarsely chopped, ½ cup halved)
- 1 9-inch unbaked pie crust
Instructions
1. Fit your pie dough into a 9-inch pie pan and place it in the freezer while you make the filling.
2. Preheat the oven to 350F. Spread pecans on a baking sheet and toast for 5–8 minutes. Watch closely to avoid burning. Cool and divide into chopped and halved portions.
3. In a large bowl, beat the eggs until well blended. Stir in corn syrup and cooled melted butter.
4. Mix in granulated sugar, brown sugar, vanilla, and a pinch of salt. Beat until smooth.
5. Stir in all the toasted pecans — this gives a mix of textures in every bite.
6. Pour the filling into the frozen pie shell. Tap gently to release air bubbles.
7. Bake at 350F for 1 hour. If the center is still too jiggly, add 5 more minutes. It’s done when it reaches 195–200F on a thermometer.
8. Let the pie come to room temperature. Cover with plastic wrap and refrigerate overnight before slicing.
Notes
Use room temperature eggs and melted (but cooled) butter for best results.
Refrigerating overnight is crucial for clean slices and gooey texture.
Use an instant-read thermometer to avoid overbaking.
Store in fridge for up to 5 days or freeze up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Dessert - Pie
- Method: Baking
- Cuisine: American - Southern
Nutrition
- Serving Size: 1 slice
- Calories: 421
- Sugar: 58g
- Sodium: 176mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 69g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 72mg