Traditional Southern Pecan Pie
Southern pecan pie fills a flaky pastry shell with a sweet, syrupy mixture of eggs, butter, brown sugar, and corn syrup, topped with a generous layer of whole pecans. It is a staple of Thanksgiving and holiday tables across the American South. The filling takes just minutes to mix, and the pie bakes in about 50 to 55 minutes.
Equipment
- Mixing Bowl
- Whisk
- 9-inch pie dish
- Oven
Ingredients
- 1 package pre-made pie crust or homemade, chilled
- 1 cup light corn syrup
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 3 large eggs
- 1 tsp vanilla extract
- 1.5 cups pecan halves toasted
Instructions
- Preheat your oven to 350°F (175°C).
- Roll out the chilled pie crust on a lightly floured surface and fit it into a 9-inch pie dish. Trim the edges, leaving an overhang, and crimp as desired.
- In a large mixing bowl, combine the light corn syrup, granulated sugar, melted butter, eggs, and vanilla extract. Whisk together until smooth and well combined.
- Scatter the toasted pecan halves evenly over the bottom of the prepared pie shell.
- Pour the syrup mixture over the pecans, allowing the nuts to float to the surface.
- Bake in the preheated oven for about 60 minutes, or until the pie filling is set and the crust is golden brown. The pie should jiggle slightly when tapped.
- Allow the pie to cool completely before slicing. The filling will continue to firm up as it cools.
Notes
- To enhance the flavor, consider adding a splash of bourbon to the filling.
- If you're short on time, the pie can be made a day in advance and stored in the refrigerator.
Nutrition
Calories: 726kcalCarbohydrates: 87gProtein: 8gFat: 41gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 100mgSodium: 280mgPotassium: 160mgFiber: 3gSugar: 59gVitamin A: 467IUVitamin C: 0.2mgCalcium: 43mgIron: 2mg
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