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Classic Gooey Southern Pecan Pie

A close-up of a rich, gooey slice of pecan pie showing whole pecans and a golden crust.
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Make a traditional, rich, and gooey Southern pecan pie with a flaky crust. This recipe provides a simple method for a perfect holiday dessert.

Ingredients

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  • 1 (9-inch) unbaked deep-dish pie crust
  • 1 cup granulated sugar
  • 1 cup light corn syrup
  • 3 large eggs, lightly beaten
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves (plus extra for arranging on top)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Place the unbaked pie crust on a baking sheet.
  2. In a medium bowl, whisk together the granulated sugar, corn syrup, lightly beaten eggs, melted butter, vanilla extract, and salt until fully combined.
  3. Stir in the 1 1/2 cups of pecan halves into the filling mixture.
  4. Pour the filling mixture carefully into the unbaked pie crust.
  5. Arrange any remaining pecan halves decoratively on top of the filling, pressing them slightly into the mixture.
  6. Bake for 50 to 60 minutes. The center should be mostly set but still have a slight jiggle when gently shaken. If the crust edges start to brown too quickly, cover them loosely with aluminum foil strips.
  7. Remove the pie from the oven and let it cool completely on a wire rack for at least 3 hours before slicing. Cooling allows the filling to set properly.

Notes

  • For a richer flavor, substitute 2 tablespoons of the corn syrup with bourbon or dark rum.
  • To prevent a soggy bottom crust, bake the pie on the lowest rack position in your oven.
  • If you prefer a less sweet pie, reduce the granulated sugar to 3/4 cup.

Nutrition

Find it online: https://cookifyme.com/classic-southern-pecan-pie-recipe/