🥧 Pecan Pie (Classic Southern Dessert)
A rich, sweet, and nutty pie with a gooey filling, perfect for holidays or any special occasion.
Ingredients (1 9-inch pie)
Crust
- 1 9-inch pie crust (store-bought or homemade)
Filling
- 1 cup light corn syrup
- 1 cup brown sugar
- 4 tbsp unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups pecan halves
Instructions
- Preheat oven
- 175°C / 350°F
- Prepare filling
- In a bowl, whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth.
- Assemble pie
- Place pie crust in a pie dish.
- Arrange pecan halves in the bottom (or on top for a decorative pattern).
- Pour filling over pecans.
- Bake
- Bake 50–60 minutes until filling is set but slightly jiggly in the center.
- Cover edges with foil if crust browns too quickly.
- Cool & serve
- Let cool 2 hours before slicing.
- Serve plain or with whipped cream or vanilla ice cream.
Tips
- Toast pecans lightly for extra flavor.
- Use dark corn syrup for a richer, deeper taste.
- A splash of bourbon or rum in the filling adds a subtle warmth.
I can also give a mini pecan pie tarts recipe, a vegan pecan pie, or a gluten-free version if you want.
