Southern Pecan Pie
A golden, gooey pecan pie with a buttery crust and caramelized filling studded with toasted pecans. A classic Southern dessert that tastes impressive but comes together in one bowl.
- Total time
- 75 min
- Servings
- 8
- Calories
- 528
- Protein
- 7g
Ingredients
- 1.25 cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ teaspoon kosher salt
- 2 cups pecan halves
- ¼ cup unsalted butter
- 1 cup packed brown sugar
- 3 whole large eggs
- 1 teaspoon vanilla extract
- 1 cup corn syrup
Instructions
- 1
Set the oven to 375°F and wait for the indicator light or beep to show it has finished heating, about 10 minutes.
- 2
In a medium bowl, combine 1.25 cups flour and 0.25 teaspoon salt by stirring with a fork until even.
- 3
Add the cold cubed butter to the flour mixture, then use your fingers to rub the butter into the flour, breaking it into pea-sized pieces, until the mixture looks like coarse breadcrumbs with some pea-sized lumps still visible.
- 4
Sprinkle 3 tablespoons of ice water over the mixture, one tablespoon at a time, stirring gently with a fork after each addition until the dough just begins to hold together when squeezed.
- 5
Press the dough firmly into a 9-inch pie dish, covering the bottom and sides evenly, then use a fork to prick the bottom all over to prevent puffing.
- 6
Place the pie dish in the preheated 375°F oven and bake for 10 minutes until the crust is set but not browned, then remove and set aside.
- 7
Spread the 2 cups pecan halves in a single layer on a baking sheet and place in the 375°F oven for 8 minutes, stirring once halfway through, until fragrant and slightly darker.
- 8
Remove the pecans from the oven, let cool for 2 minutes, then roughly chop them into 1/2-inch pieces by cutting them across the grain on a cutting board.
- 9
In a small saucepan, melt 0.25 cup butter over medium heat, swirling the pan occasionally, until the butter is fully liquid and foamy, about 2 minutes.
- 10
Pour the melted butter into a large mixing bowl, then add 1 cup brown sugar and whisk together using a wire whisk until combined and no lumps of sugar remain, about 1 minute.
- 11
Crack the 3 eggs into the bowl one at a time, whisking after each addition until fully mixed in and the mixture looks smooth.
- 12
Pour in 1 cup corn syrup and 1 teaspoon vanilla extract, then whisk until the filling is uniform and glossy, about 30 seconds.
- 13
Fold the chopped pecans into the filling using a rubber spatula, lifting from the bottom and folding over the top, rotating the bowl a quarter turn after each fold, until the pecans are evenly distributed throughout.
- 14
Pour the pecan filling slowly into the partially baked pie crust, spreading it evenly with the spatula so the pecans are distributed evenly across the surface.
- 15
Place the filled pie in the 375°F oven and bake for 50 minutes, until the filling is set at the edges but still slightly jiggly in the very center when you gently shake the pan.
- 16
Remove the pie from the oven and place on a wire cooling rack or heat-safe trivet on the counter to cool for 2 hours at room temperature before slicing.
- 17
Slice the pie using a sharp knife dipped in hot water and wiped clean between each cut to create clean slices, then serve warm or at room temperature.
Tools you’ll need
- 9-inch pie dish
- medium mixing bowl
- fork
- baking sheet
- small saucepan
- large mixing bowl
- wire whisk
- rubber spatula
- cutting board
- chef's knife
- wire cooling rack or heat-safe trivet
- oven thermometer (optional but recommended)
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