Southern Pecan Pie (Printable Version)
Enjoy this classic Southern dessert, boasting a rich, gooey pecan filling nestled in a buttery, flaky crust. Ideal for celebrations.
# What You Need:
→ Pie Crust
01 - 1 unbaked 9-inch pie shell
→ Filling
02 - 1 cup light corn syrup
03 - 1 cup light brown sugar, packed
04 - 3 large eggs
05 - 1/4 cup unsalted butter, melted and cooled
06 - 1 1/2 teaspoons pure vanilla extract
07 - 1/2 teaspoon salt
08 - 2 cups pecan halves, toasted
# How-To Steps:
01 - Preheat your oven to 350°F (175°C).
02 - Carefully place the unbaked 9-inch pie shell into a suitable pie pan.
03 - In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until the mixture is smooth and thoroughly combined.
04 - Evenly distribute the toasted pecan halves across the bottom of the prepared pie shell.
05 - Gently pour the prepared filling mixture over the arranged pecans, ensuring all pecans are well-coated.
06 - Bake for 50 to 55 minutes, or until the center of the pie is set, yet still exhibits a slight jiggle. If the pie crust begins to brown too quickly, loosely cover the edges with aluminum foil.
07 - Remove the finished pie from the oven and allow it to cool completely on a wire rack before slicing and serving.
# Helpful Tips:
01 -
- You'll adore how unbelievably simple it is to pull together something that looks and tastes so utterly impressive.
- The way the toasted pecans create that perfect crunch against the velvety, sweet filling is just divine—it's truly a texture masterpiece.
02 -
- I learned the hard way that impatience is not a virtue with pecan pie; letting it cool completely is the absolute key to a clean slice and perfectly set filling.
- Discovering that a pinch of salt actually enhances the sweetness, rather than just making it savory, completely transformed the depth of flavor in this pie for me.
03 -
- The secret to an exceptionally complex flavor is adding 1 tablespoon of good quality bourbon or dark rum to the filling mixture; it deepens the caramel notes beautifully without tasting overtly alcoholic.
- Always toast your pecans before incorporating them; a quick bake at 350°F (175°C) for 7-8 minutes, with a stir halfway through, unleashes their full nutty potential.