Rich Southern Pecan Pie
A delightful Southern classic featuring a buttery, flaky crust and a luscious pecan filling that promises to satisfy your sweet cravings.
Ingredients
Pie Crust
- 1 crust Pre-made pie crust Store-bought or homemade
Filling
- 1 cup light brown sugar
- 3/4 cup corn syrup Can substitute with maple syrup
- 1/3 cup granulated sugar
- 4 large eggs
- 3 tablespoons unsalted butter, melted Ensure it’s halal
- 1 teaspoon vanilla extract
- 2 cups pecans, chopped Whole for presentation if desired
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) while you prepare the ingredients.
- If using a store-bought crust, place it carefully into a pie dish. If making your own, roll it out to fit the dish, trim any excess, and crimp the edges.
- In a large mixing bowl, whisk together the light brown sugar, granulated sugar, and corn syrup until well combined.
- Add the eggs one at a time, whisking thoroughly after each addition.
- Stir in the melted butter, vanilla extract, and a pinch of salt until fully combined.
- Gently fold in the pecans, ensuring they are evenly distributed through the mixture.
- Carefully pour the filling into the prepared pie crust.
Baking
- Bake the pie in your preheated oven for approximately 50 minutes, or until the center is set and only slightly jiggles when tapped.
- Allow the pie to cool on a wire rack for at least 2 hours before slicing to help set the filling.
Notes
Store any leftovers in the refrigerator wrapped tightly in plastic wrap for up to 4 days. Can freeze slices wrapped in foil and stored in an airtight container. Thaw in the refrigerator overnight or reheat in the oven at low temperature.