Description
This Easy Southern Pecan Pie features a buttery, flaky crust filled with a rich, gooey, and sweet pecan filling. Perfect for holidays, family gatherings, or any occasion, this Southern classic is simple to make and always a crowd-pleaser. With just a few ingredients, you can enjoy the deep flavors of toasted pecans and caramelized sweetness in every bite!
Ingredients
1 unbaked 9-inch pie crust (store-bought or homemade)
1 cup light corn syrup
1 cup granulated sugar
3 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
Instructions
- Preheat the oven to 350°F (175°C). Roll out the pie crust and fit it into a 9-inch pie dish, fluting the edges if desired.
- In a large mixing bowl, whisk together the corn syrup, sugar, eggs, melted butter, vanilla extract, and salt until smooth.
- Stir in the pecan halves, ensuring they are evenly coated in the mixture.
- Pour the filling into the prepared pie crust, spreading the pecans into an even layer.
- Bake for 50–55 minutes, or until the filling is set and jiggles slightly in the center when gently shaken. Cover the edges with foil if they brown too quickly.
- Remove the pie from the oven and let it cool completely at room temperature before slicing.
- Serve as is or with whipped cream or vanilla ice cream.
Notes
Storage: Pecan pie can be stored at room temperature for up to 2 days or refrigerated for up to 4 days.
Freezing: For long-term storage, freeze the pie for up to 2 months. Wrap tightly in plastic wrap and foil before freezing.
Topping Ideas: Top with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for added flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 8 slices
- Calories: 450 kcal per slice