Classic Southern Pecan Pie (Printable)

Decadent Southern dessert with buttery crust and rich pecan filling

# What you'll need:

→ Pie Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 tablespoon granulated sugar
04 - 1/2 cup unsalted butter, cold, cubed
05 - 3-4 tablespoons ice water

→ Filling

06 - 1 cup light brown sugar, packed
07 - 1 cup light corn syrup
08 - 1/2 cup unsalted butter, melted and cooled
09 - 3 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1/2 teaspoon salt
12 - 2 cups pecan halves

# How to make it:

01 - Whisk together flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, stirring just until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Preheat the oven to 350°F.
03 - On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie dish, trim excess dough, and crimp edges as desired.
04 - Whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and salt in a large bowl until smooth.
05 - Stir pecan halves into filling mixture, then pour into prepared crust.
06 - Bake for 50-55 minutes until center is set but still slightly wobbly. Cover edges with foil if crust browns too quickly.
07 - Cool completely on a wire rack before slicing and serving.

# Expert Suggestions:

01 -
  • The filling achieves that perfect balance between sweet and salty that makes people pause after their first bite
  • Your kitchen will smell like butter and toasted nuts for hours, which is honestly the best kind of aromatherapy
02 -
  • The center will continue to set as it cools, so pulling it out while it's still slightly jiggly is actually correct
  • Toasting your pecans beforehand for about 5 minutes in a dry skillet adds incredible depth
03 -
  • If your crust edges start burning, tent them with foil immediately
  • Room temperature eggs incorporate into the filling more smoothly
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