Classic Southern Pecan Pie

Thomas Ainsworth

This quintessential Southern pecan pie is rich, buttery, and indulgently sweet—an iconic recipe passed down through generations. With its toasty pecans and a luscious, caramel-like filling nestled in a flaky homemade pie crust, it’s the perfect marriage of crunch and creaminess. Whether served at a holiday table or as a comforting treat on a cool autumn evening, this pecan pie celebrates time-honored traditions with every bite.

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Prep Time 30

Cook Time 55

Total Time 1 25

Course Dessert

Cuisine American

Servings slices

Calories 620 kcal

Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling Pin
Oven

Ingredients

For the Crust:

1 ¼ cups all-purpose flour plus extra for rolling
½ teaspoon salt preferably fine sea salt
½ cup unsalted butter cold and cut into small cubes
3-4 tablespoons ice water added gradually

For the Filling:

1 cup light corn syrup or golden syrup for deeper flavor
1 cup granulated sugar
4 large eggs at room temperature
¼ cup unsalted butter melted and slightly cooled
1 ½ teaspoons pure vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves toasted for richer flavor

Instructions

Prepare the Crust: In a bowl, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs—either by hand or using a pastry cutter. Gradually drizzle in ice water, just until the dough comes together when pressed. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
Roll and Fit the Crust: On a lightly floured surface, roll the dough out to about 1/8-inch thick. Drape into a 9-inch pie dish. Trim excess and crimp edges. Refrigerate while preparing the filling.
Preheat the Oven: Set to 350°F (175°C). Toast pecans for 8–10 minutes on a baking sheet until fragrant. Let cool.
Make the Filling: In a large bowl, whisk together light corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth and slightly foamy. Stir in toasted pecans.
Assemble the Pie: Pour filling into chilled crust. Arrange a few extra pecans on top for an attractive finish if desired.
Bake: Bake at 350°F (175°C) for 50–55 minutes, until the center is just set and the crust is deep golden. If edges brown too quickly, tent with foil.
Cool: Let the pie cool completely on a rack—about 2 hours—before slicing. This ensures the filling sets properly.

Notes

Substitute maple syrup for part of the corn syrup for a more complex depth.
Add a tablespoon of bourbon to the filling for a classic Southern twist.
To ensure even baking, place the pie dish on a baking sheet to catch any spillover and allow easy removal from the oven.

Nutrition

Calories: 620kcalCarbohydrates: 76gProtein: 7gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 139mgSodium: 283mgPotassium: 146mgFiber: 2gSugar: 59gVitamin A: 678IUVitamin C: 0.2mgCalcium: 43mgIron: 2mg

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