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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
