Here’s a classic, rich, gooey Southern-style pecan pie — buttery crust, caramel filling, and plenty of toasted pecans.
🥧 Pecan Pie (Serves 8)
Ingredients
For the crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the filling
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- ½ cup unsalted butter, melted
- 1½ cups pecan halves
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
1️⃣ Preheat
Oven to 350°F (175°C).
2️⃣ Prepare crust
Place unbaked crust in a 9-inch pie plate. Crimp edges as desired.
3️⃣ Mix filling
In a bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
4️⃣ Add pecans
Stir in pecans (or arrange them neatly in the crust and pour filling over for a decorative top).
5️⃣ Bake
Bake 50–60 minutes, until the center is set but still slightly jiggles.
If crust browns too quickly, tent edges with foil.
6️⃣ Cool completely
Let cool at least 2–3 hours before slicing — the filling firms as it cools.
🔥 Tips for Perfect Pecan Pie
- Lightly toast pecans beforehand for deeper flavor.
- For a bourbon twist, add 1–2 tbsp bourbon.
- Use dark corn syrup for a richer, molasses-like flavor.
🧊 Storage
- Room temperature for 1 day
- Refrigerate up to 4 days
- Can be frozen up to 2 months
If you’d like, I can give you:
- No-corn-syrup version
- Chocolate pecan pie
- Mini pecan pies
- Southern “extra gooey” version
Just tell me which one you prefer 😊
