Southern Pecan Pie

This old-fashioned southern pecan pie recipe is the holiday classic that everyone loves with plenty of crunchy pecans surrounded by gobs of sweet goo. AND you'll learn the secret to never over or under-baking this classic southern dessert again!

Course Dessert- Pie

Cuisine American - Southern

Prep Time 5

Cook Time 1

Chilling time 8

Total Time 9 5

Servings servings

Calories 421kcal

Author Marye Audet-White

Ingredients

1 cup corn syrup white or light - I used Karo
3 eggs room temperature
¾ cup granulated sugar
¼ cup light brown sugar packed
3 tablespoons butter melted and cooled
1 teaspoon vanilla extract
pinch kosher salt
1-½ cups pecans toast pecans then finely chop ½ cup, coarsely chop ½ cup, and leave ½ cup in halves
1 9-inch pie crust unbaked

Instructions

Fit the pie dough into a 9-inch pie pan and pop it in the freezer.
Preheat the oven to 350F.
Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside.
Mix the eggs well, add the corn syrup and melted butter.
Add the white sugar, brown sugar, vanilla, and salt; beat well.
Stir in the pecans.
Pour the pecan pie filling into the pie shell.
Bake for 1 hour at 350F. You may need to let it bake 5 more minutes. Pie will still be jiggly - it will register 195- 200F on an instant read thermometer when done.
Let come to room temperature. Cover with plastic wrap. Refrigerate overnight!!!!! DO NOT SKIP THIS STEP.

Video

Notes

Store:

Store in the refrigerator, covered in plastic wrap, for 4-5 days. Freeze for up to 3 months.

Tips:

Make sure everything is at room temperature except the pie crust.
Freeze the pie crust while you are making the filling.
Toast the pecans to get the most flavor.
Once you put the filling together bake it immediately or it will sort of separate when baking.
Don 't over bake this pie. It will register 195 - 200F on a insta-read thermometer when it is done. Overbaking will ruin the gooey filling.

Nutrition