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The Best Southern Pecan Pie Recipe

The Best Southern Pecan Pie Recipe

A classic Southern pecan pie with a buttery corn syrup filling, toasted pecans, and a flaky crust. This traditional 9-inch pie makes about 8 generous servings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 3 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 crust Unbaked 9-inch pie crust, homemade or refrigerated
  • 1 1/2 cups Pecan halves or pieces
  • 3 eggs Large eggs
  • 1 cup Light corn syrup
  • 1 cup Granulated sugar
  • 1/2 cup Unsalted butter, melted and slightly cooled
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Place the unbaked crust in a 9-inch pie plate, crimp the edges, and keep it chilled while preparing the filling.
  2. Arrange the pecans in the bottom of the chilled crust, reserving a few halves for the top if desired. Whisk the eggs, corn syrup, sugar, melted butter, vanilla, and salt until smooth.
  3. Pour the filling carefully over the pecans without overfilling the crust. Bake for 50 to 60 minutes, covering the edge with a pie shield or foil during the second half if it browns too quickly.
  4. Remove the pie when the edges are puffed and firm and the center has a slight, controlled jiggle. Cool completely on a rack for at least 2 hours before slicing.

Notes

Slightly cool the melted butter before whisking it with the eggs. For a crisper bottom crust, place the pie on a preheated baking sheet or pizza stone. Optional variations include replacing 1/4 to 1/2 cup of white sugar with light brown sugar, adding 1 tablespoon bourbon or 1 teaspoon cinnamon, or using dark corn syrup.