Southern Pecan Pie

Southern Pecan Pie is a beloved dessert that features a rich, gooey filling made with corn syrup, brown sugar, and butter, all enveloping crunchy, toasted pecans. This pie is a perfect addition to any holiday celebration or family gathering. Its balance of sweet and nutty flavors, combined with a golden, flaky crust, makes it an irresistible treat for dessert lovers.

Ingredients

1 cup light corn syrup
1 cup packed light brown sugar
1/3 cup butter, melted
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups pecan halves
1 unbaked 9-inch deep dish pie crust

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, and vanilla extract until well combined.
  3. Stir in the pecans, ensuring they are evenly distributed in the mixture.
  4. Pour the mixture into the unbaked pie crust.
  5. Bake in the preheated oven for 60 to 70 minutes, or until the filling is set and the top is golden brown. You can test the pie by gently shaking it—if the center is firm, it’s done.
  6. Allow the pie to cool completely before serving to allow the filling to set.

Servings and Timing

  • Prep Time: 15 minutes
  • Cooking Time: 60-70 minutes
  • Total Time: 1 hour 30 minutes
  • Servings: 8

Variations

  • Chocolate Pecan Pie: Add 1/2 cup of semi-sweet chocolate chips to the filling mixture for a delicious chocolatey twist.
  • Bourbon Pecan Pie: For an adult version, add 1-2 tablespoons of bourbon to the filling mixture for an added depth of flavor.
  • Gluten-Free Pecan Pie: Use a gluten-free pie crust to make this dessert suitable for those avoiding gluten.
  • Coconut Pecan Pie: Stir in 1/2 cup of shredded coconut along with the pecans for a tropical flair.

Storage/Reheating

  • Storage: Store the pecan pie in an airtight container at room temperature for up to 3 days. If you need to store it for a longer period, refrigerate it for up to 1 week.
  • Reheating: Reheat the pie in the oven at 300°F for 10-15 minutes to warm it up without compromising the texture of the filling.

10 FAQs

  1. Can I use dark corn syrup instead of light?
    Yes, you can use dark corn syrup, but it will result in a slightly stronger flavor and darker color.
  2. Can I make the pie ahead of time?
    Yes, pecan pie can be made a day or two ahead of time. Just store it in an airtight container at room temperature until you’re ready to serve.
  3. Why did my pecan pie filling overflow?
    If the filling overflows, it may be due to overfilling the pie crust. Be sure to leave some room at the top of the crust to allow the filling to expand as it bakes.
  4. How do I know when the pie is done?
    The pie is done when the filling is firm and the center doesn’t jiggle when you gently shake the pie.
  5. Can I freeze pecan pie?
    Yes, you can freeze pecan pie. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. To serve, let it thaw at room temperature before reheating.
  6. Can I use chopped pecans instead of halves?
    Yes, you can use chopped pecans. However, halved pecans provide a nicer texture and look more appealing in the pie.
  7. Can I use a store-bought pie crust?
    Yes, a store-bought pie crust works fine. Just make sure to use a deep dish pie crust to accommodate the filling.
  8. Can I add other nuts to the pie?
    Yes, you can experiment with other nuts, such as walnuts or hazelnuts, though pecans are traditional for this pie.
  9. How can I prevent the crust from burning?
    If the edges of the crust start to brown too quickly, cover them with foil or a pie shield during baking.
  10. Can I make this pie without corn syrup?
    While corn syrup is a traditional ingredient, you can substitute it with maple syrup or honey for a different flavor profile, though the texture may vary slightly.

Conclusion

Southern Pecan Pie is a timeless dessert that brings together the richness of caramelized sugar, butter, and toasted pecans in a buttery, flaky crust. This pie is easy to make and perfect for holidays, family gatherings, or any occasion that calls for a sweet, indulgent treat. Whether you stick with the classic recipe or try out one of the variations, this Southern staple will always be a hit.

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Southern Pecan Pie


  • Author: Mary
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Description

This Southern Pecan Pie is the ultimate dessert, with a rich, sweet filling made from light corn syrup, brown sugar, and butter, complemented by crunchy pecans. Baked to perfection in a flaky pie crust, it’s a classic Southern treat that’s perfect for any special occasion or holiday gathering.


Ingredients

Scale
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 1/3 cup butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves
  • 1 unbaked 9-inch deep dish pie crust

Instructions

  • Preheat oven to 350°F (175°C).
  • In a large bowl, whisk together corn syrup, brown sugar, melted butter, eggs, and vanilla until well combined.
  • Stir in pecans and pour mixture into pie crust.
  • Bake in preheated oven for 60 to 70 minutes, or until set.
  • Allow pie to cool before serving.

Notes

  • If the pie edges begin to brown too much during baking, cover them with aluminum foil to prevent overbaking.
  • You can add a pinch of salt to the filling for a touch of balance to the sweetness.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes

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