Description
This Southern-style Pecan Pie is everything a dessert should be: gooey, buttery, crunchy, and beautifully simple. With a flaky homemade crust, toasted pecans, and a rich, syrupy filling, this classic pie is a must-have for holiday tables or year-round indulgence. Easy enough for beginners and delicious enough to wow a crowd, a sweet tradition in every slice.
Ingredients
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1 unbaked 9-inch (23 cm) homemade pie crust
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1 cup (200 g) granulated sugar
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3 tablespoons (38 g) light brown sugar
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½ teaspoon (3 g) salt
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1 cup (240 ml) light corn syrup (or substitute dark corn syrup for a deeper flavor)
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¾ teaspoon (4 ml) vanilla extract
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⅓ cup (75 g) salted butter, softened or melted
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3 large eggs
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1½ cups (170 g) pecan halves (whole or chopped)
Instructions
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Preheat Oven: Heat oven to 425°F (220°C).
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Prepare Crust: Roll out the pie dough and press into a 9-inch pie plate. Chill in the refrigerator while you prepare the filling.
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Make Filling: In a large bowl, whisk together granulated sugar, brown sugar, salt, corn syrup, and softened butter until smooth.
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Add Eggs & Vanilla: Stir in eggs and vanilla until mixture is fully combined and silky.
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Add Pecans: Reserve a handful of pecans for topping. Stir the rest into the filling mixture.
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Assemble Pie: Pour filling into chilled crust. Decorate the top with reserved pecans and lightly spoon a bit of filling over them.
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Bake: Bake at 425°F for 10 minutes. Reduce heat to 350°F (175°C) and bake for an additional 50 minutes. Tent with greased foil if browning too quickly.
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Cool: Let the pie cool completely at room temperature for the filling to set before slicing.
Notes
Toast pecans before mixing in for a richer, nuttier flavor.
Chill crust before baking to maintain structure and flakiness.
Use the “wiggle test”—the pie is done when the center is just barely set.
Dark corn syrup works well for a more molasses-like depth.
- Prep Time: 15 minutes
- Cooling Time: 2–3 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Southern American