Southern Pecan Pie Recipe
This Southern Pecan Pie is the best classic pie that you can prepare in no time. Nutty, sweet and oh so buttery, this pie was made to be on your holiday table!
Servings: 8 servings
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup light corn syrup
- 3 tbsp unsalted Butter melted
- 3 eggs beaten and room temperature
- 2 tsp vanilla extract
- 2 tsp all purpose flour
- pinch of salt
- 1 1/2 cups pecan halves
- 1 pie crust
Preheat oven to 375˚F. In a medium sized bowl, whisk together both sugars until combined.
Next whisk in corn syrup, melted butter, beaten eggs and vanilla until mixture is smooth.
Quickly whisk in flour and pinch of salt until mixture is smooth but somewhat thickened.
Add pecan halves and use a spatula to combine.
Pour pecan filling into pie shell. If using my pie crust recipe, roll one of the disks out into the pie plate then use a fork to poke holes along the sides and bottom of the pie crust. Line the pie crust with parchment paper. Fill with pie weights, making sure the weights are evenly distributed around the pie dish. Pre-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights then add the filling. If you would like, you can brush some egg wash on the outside of the crust as well (just take 1 egg and whisk together with a teaspoon of water).
Bake for 15 minutes then lower temperature to 350˚F and bake 30-40 minutes or until center of pie jiggles only slightly. If it shakes too much, leave it in the oven to bake longer. The pie should be almost stable. If you find that the crust is browning too quickly, add a pie shield or some foil on the outside halfway through the bake.
Remove pie from oven and allow to cool to room temperature, then serve.
- Don’t forget that the crust is essential as well! Make sure that you begin with a homemade crust if you have the time. Here is my favorite recipe for pie crust. ALL BUTTER!
- Make sure your eggs are at room temperature! It will help to set your pie. Necessary!
- Once you add your flour and pecans, you will want to be a bit more careful with your stirring to combine.
- Make sure you truly stir your flour into the mixture, making sure no pieces are left not combined.
- Serve it up with a scoop of vanilla ice cream or whipped cream!
- Store leftovers in the refrigerator for up to one week or in the freezer for up to three months.
- Spray inside of measuring cup with nonstick spray when measuring corn syrup so it slides out easier.
Calories: 466kcal | Carbohydrates: 56g | Protein: 5g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 166mg | Potassium: 145mg | Fiber: 2g | Sugar: 43g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg