Go Back

Southern Pecan Pie

A classic Southern dessert, this pecan pie features a velvety filling made with dark corn syrup and earthy brown sugar, all topped with crunchy pecan halves.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup corn syrup Use dark corn syrup for a richer flavor.
  • 1 cup brown sugar Packed lightly for best results.
  • 1/2 cup granulated sugar
  • 4 large eggs Can substitute with flax eggs or chia seeds for a vegan option.
  • 3 tablespoons unsalted butter, melted Ensure it's slightly cooled before adding.
  • 1 teaspoon vanilla extract For enhanced flavor.
  • 1 1/2 cups pecan halves Fresh, lightly toasted pecans are recommended.
For the Crust
  • 1 pie crust homemade or store-bought Using a homemade pie crust is encouraged for best results.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the corn syrup, brown sugar, granulated sugar, eggs, melted butter, and vanilla extract until well combined.
  3. Gently fold in the pecan halves until evenly distributed.
  4. Pour the filling into the pie crust, arranging the pecans if desired.
Baking
  1. Carefully place the pie in the preheated oven and bake for 60-70 minutes, until the filling is set and the top is golden brown.
  2. Once baked, allow the pie to cool slightly before slicing.

Notes

Serve warm with whipped cream or vanilla ice cream. Leftovers can be stored wrapped or in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.