Here’s a classic Southern Pecan Pie recipe — rich, nutty, and perfect for holidays or anytime you want a Southern dessert treat:
🥧 Southern Pecan Pie Recipe
Ingredients (for 1 9-inch pie)
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups pecan halves
Instructions
- Preheat oven: 350°F (175°C).
- Prepare filling:
- In a mixing bowl, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla, and salt until smooth.
- Add pecans: Stir in 1 cup of the pecans, reserving ½ cup for the top.
- Assemble pie: Pour the mixture into the prepared pie crust. Sprinkle the reserved pecans on top.
- Bake: 60–70 minutes, until filling is set (slightly jiggly in the center is fine).
- If the pecans start to brown too fast, cover the edges of the crust with foil.
- Cool: Let the pie cool completely (2–3 hours) before slicing. This helps the filling set perfectly.
🍴 Serving Tips
- Serve with whipped cream or a scoop of vanilla ice cream.
- Pecan pie is even better the next day when flavors meld.
🧠 Pro Tips
- Dark corn syrup adds a richer flavor; light corn syrup gives a sweeter, milder taste.
- For extra crunch, toast pecans lightly before adding to the filling.
- Use a glass pie dish for even baking.
If you want, I can also give a Southern-style shortcut version that uses simple ingredients but tastes just like a classic bakery pie. Do you want me to do that?
