Buttery Southern Pecan Pie Recipe

Introduction

Buttery Southern Pecan Pie is a classic dessert cherished for its rich, nutty filling and flaky crust. This pie combines the sweetness of corn syrup and sugar with toasted pecans for a perfectly decadent treat. Ideal for holidays or any special occasion, it’s sure to impress your guests.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup unsalted butter
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and position a rack in the lower third of the oven.
2. Step 2: Roll out the pie crust and place it into a 9-inch pie plate. Trim the edges and crimp decoratively, then chill the crust in the refrigerator while preparing the filling.
3. Step 3: In a medium saucepan over medium heat, combine the sugar, corn syrup, and butter. Stir occasionally until the butter melts and the mixture is smooth. Let it cool slightly.
4. Step 4: In a large bowl, beat the eggs until slightly thickened. Gradually whisk in the cooled sugar mixture, vanilla extract, and salt until fully combined.
5. Step 5: Evenly spread the pecan halves over the bottom of the chilled pie crust. Pour the filling over the pecans, ensuring an even coverage.
6. Step 6: Carefully bake the pie for 50-60 minutes until the filling is set and slightly puffed, and the crust is golden brown. The center should jiggle slightly but not be liquid.
7. Step 7: Remove the pie from the oven and cool completely on a wire rack to allow the filling to set.
8. Step 8: Slice and serve at room temperature or warmed, optionally with whipped cream or vanilla ice cream.

Tips & Variations

• For a deeper flavor, lightly toast the pecans before adding them to the crust.
• Use dark corn syrup instead of light for a richer, caramel-like taste.
• To prevent a soggy crust, you can lightly brush the crust with egg white before adding the pecans and filling.
• Try adding a pinch of cinnamon or a splash of bourbon to the filling for a unique twist.

Storage

Store leftover pecan pie covered loosely with foil or plastic wrap at room temperature for up to two days. For longer storage, refrigerate for up to four days. Reheat slices gently in a microwave or oven before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, pecan pie can be made a day in advance. Refrigerate after it cools and bring to room temperature or warm slightly before serving.

How do I know when the pie is done baking?

The pie is done when the crust is golden and the filling is set but still slightly jiggles in the center when gently shaken. It will firm up as it cools.

Buttery Southern Pecan Pie Recipe

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★★★★★

4.6 from 69 reviews

• Author: Matteo
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x

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Description

This Buttery Southern Pecan Pie is a classic southern dessert featuring a rich, gooey filling of sugar, butter, and eggs loaded with crunchy pecan halves baked in a flaky unbaked pie crust. Perfect for holiday gatherings or any time you crave a sweet, nutty treat with a buttery texture and deep caramel flavor.

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Ingredients

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Crust

• 1 unbaked 9-inch pie crust

Filling

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup unsalted butter
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and position a rack in the lower third of the oven to ensure even baking.
2. Prepare the Pie Crust: Roll out the pie crust and place it into a 9-inch pie plate. Trim the edges and decoratively crimp if desired. Chill the crust in the refrigerator while preparing the filling to prevent shrinkage during baking.
3. Make the Sugar Mixture: In a medium saucepan over medium heat, combine granulated sugar, light corn syrup, and unsalted butter. Stir occasionally until the butter fully melts and the mixture becomes smooth. Remove from heat and allow to cool slightly to avoid cooking the eggs in the next step.
4. Mix the Filling: In a large bowl, beat the eggs until slightly thickened. Gradually whisk in the cooled sugar mixture along with vanilla extract and salt to create a smooth, combined filling base.
5. Assemble the Pie: Evenly spread the pecan halves over the bottom of the chilled pie crust. Pour the prepared filling over the pecans, covering them completely to ensure the nuts are evenly distributed within the filling.
6. Bake the Pie: Carefully transfer the assembled pie to the preheated oven. Bake for 50 to 60 minutes until the filling is set and slightly puffed and the crust turns golden brown. The center should still be slightly jiggly but not liquid, indicating proper doneness.
7. Cool the Pie: Remove the pie from the oven and place it on a wire rack to cool completely. Cooling allows the filling to finish setting and enhances sliceability.
8. Serve: Once cooled, slice the pie and serve at room temperature or slightly warmed. Optionally, top with whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.

Notes

• Chilling the pie crust before filling helps prevent shrinkage and sogginess.
• Allow the sugar mixture to cool before adding to eggs to avoid curdling.
• The center of the pie should be slightly jiggly when done—it will firm up as it cools.
• Can be served warm or at room temperature.
• Pairs wonderfully with whipped cream or vanilla ice cream.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern US

Keywords: pecan pie, southern dessert, buttery pecan pie, classic pecan pie, holiday pie