Description
A classic Southern Pecan Pie featuring a rich, gooey filling of toasted pecans, dark brown sugar, and corn syrup baked into a flaky pie crust. Perfect for holiday gatherings or any special occasion.
Ingredients
Scale
Crust
- 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
- 2 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 pie does not stick.
- Prepare Filling: In a large mixing bowl, whisk the three large eggs until frothy. Then stir in the dark brown sugar, granulated sugar, light corn syrup, melted unsalted butter, pure vanilla extract, and a pinch of salt until the mixture is well combined and smooth.
- Add Pecans: Gently fold the toasted pecans into the filling mixture, ensuring even distribution without crushing the nuts.
- Assemble Pie: Pour the filling evenly into the prepared pie crust laid in the pie pan.
- Bake: Bake the pie in the preheated oven for 60 to 70 minutes. The center should be just set but slightly jiggly when gently shaken, indicating it is perfectly cooked without overbaking.
- Cool: Remove the pie from the oven and allow it to cool completely at room temperature before slicing to let the filling fully set for clean, neat slices.
Notes
- Ensure pecans are toasted to enhance their flavor and crunch.
- Use a toothpick or knife inserted near the center to check for doneness; it should come out mostly clean with just a slight tackiness.
- For a richer flavor, use unsalted butter melted and cooled slightly before adding to the filling.
- Store leftover pie covered at room temperature for up to two days or refrigerated for up to four days.
