Description
Classic Southern-style pecan pie with a rich and gooey filling made from light corn syrup, brown sugar, and butter, baked in a flaky 9-inch pie crust. Perfect for holidays, Thanksgiving, or any dessert craving, this pie combines the satisfying crunch of pecan halves with a smooth, sweet custard.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Filling
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Pie Crust: Place the unbaked 9-inch pie crust into a pie pan and crimp the edges as desired to create a decorative border.
- Mix Filling: In a large mixing bowl, whisk together the light corn syrup, packed light brown sugar, melted butter, eggs, vanilla extract, and salt until the mixture is smooth and fully combined.
- Add Pecans: Stir the pecan halves into the filling mixture, ensuring they are evenly distributed throughout.
- Fill the Pie Crust: Pour the pecan and syrup mixture into the prepared pie crust, spreading the pecans out evenly for consistent texture.
- Bake: Bake the pie on the middle rack of the preheated oven for 50 to 60 minutes. Check for doneness when the center is set and only slightly jiggles with a gentle shake.
- Protect Crust Edges: If the crust edges brown too quickly, cover them with foil during the last 15 to 20 minutes of baking to prevent burning.
- Cool: Remove the pie from the oven and let it cool completely on a wire rack so the filling can set properly before slicing and serving.
Notes
- For extra crunch and enhanced flavor, lightly toast the pecans before mixing them into the filling.
- This pie can be prepared a day in advance and stored at room temperature or refrigerated to deepen flavors.
- Serve warm or at room temperature with whipped cream or vanilla ice cream for an indulgent finish.
