Decadent Southern Pecan Pie (Print view)

A Southern favorite featuring flaky crust and gooey pecan filling with brown sugar and vanilla notes.

# 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 to 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

# Cooking Steps:

01 - In a large bowl, combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough forms. Shape into disk, wrap, and chill for at least 30 minutes.
02 - Preheat oven to 350°F (175°C).
03 - Roll chilled dough to a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, trimming excess dough. Crimp edges as desired.
04 - Whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth.
05 - Stir pecan halves into the filling mixture, then pour into prepared crust.
06 - Bake for 50 to 55 minutes until center is set but slightly wobbly. Cover crust edges with foil if browning too quickly.
07 - Allow pie to cool completely on a wire rack before slicing.

# Expert Ideas:

01 -
  • The filling stays gooey and rich without being heavy, with pecans that taste almost candied from their own caramelized coating.
  • It tastes like it took hours in the kitchen, but you'll have it baking in under an hour total, making it perfect for holiday gatherings when time feels impossible.
  • Unlike store-bought versions, the homemade crust shatters when you bite into it, giving way to that silky custard and those toasted pecans.
02 -
  • That wobble in the center isn't a mistake—it's exactly what you want, because the pie continues to set as it cools and you'll have that perfect gooey texture instead of a rubbery cake.
  • Cold butter matters more than anything else in the crust; if your kitchen is warm, chill your mixing bowl and even your flour for a few minutes before starting.
  • Toasting the pecans for five minutes in a dry skillet before adding them deepens their flavor so much that people will ask what your secret is.
03 -
  • Blind bake the crust for 10 minutes at 425°F if you're worried about a soggy bottom—prick it with a fork, line with foil, and weight it with dried beans, then remove the foil and beans before adding your filling.
  • If you toast your pecans, do it while your crust is chilling, and let them cool completely before stirring them in so they don't start cooking the eggs prematurely.
  • Brown butter in place of regular melted butter in the filling adds a subtle nuttiness that makes people close their eyes and ask what you did differently.
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