Southern Pecan Pie Recipe
A classic Southern Pecan Pie with a gooey, buttery filling packed with pecans. This easy recipe uses a pre-made crust and takes just 10 minutes to prep!
Servings: 8
Calories: 556kcal
Equipment
- 1 Large mixing bowl and whisk (or stand mixer with whisk attachment)
- 1 9-inch deep-dish pie plate (at least 2 inches deep)
- Measuring cups and spoons
- Rubber spatula or spoon
- Pie shield or aluminum foil (for preventing over-browning)
- Cooling rack
Ingredients
- 1 ½ cups pecans (halves or chopped)
- 1 9-inch deep-dish pie crust
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup light corn syrup
- ¼ cup melted butter (cooled slightly)
- 1 teaspoon vanilla extract
Instructions
- Begin the recipe by preparing the pre-made pie crust. If using a frozen deep-dish pie crust, remove it from the freezer and allow it to come to room temperature before using. If using refrigerated pie-crust dough, roll it out and carefully transfer it to a 9-inch pie plate that is at least 2 inches deep.
- If using pecan halves, layer them in the thawed or ready-to-use pie crust. If you prefer chopped pecans, give the pecan halves a rough chop before adding to the pie crust. Set aside and preheat the oven to 350°F.
- In a large mixing bowl, whisk together the 3 large eggs, 1 cup granulated sugar, 1 cup light corn syrup, ¼ cup melted butter, and 1 teaspoon vanilla extract until combined and smooth. You may also use a stand mixer with a whisk attachment or hand mixer on medium-high if you prefer for this step.
- Slowly pour the filling over the pecans in the pie crust. Use a spoon to pat down the pecans to make sure they are all evenly coated.
- Carefully place the pie into the oven and bake for 45 to 55 minutes, or until set in the middle with a slight jiggle in the center and golden on the top. If the crust browns too quickly, cover edges with pie shield or foil.
- Cool for 2 to 4 hours on a cooling rack before serving at room temperature. Slice, serve, and enjoy!
Notes
- Temperature Matters: Use room temperature eggs and cooled (not hot) melted butter. This prevents the eggs from cooking prematurely and ensures a smooth filling.
- Doneness Test: The pie is done when the edges are completely set and puffed, and the center has a slight jiggle about 2 inches in diameter. An instant-read thermometer should read 200°F in the center.
- Prevent Soggy Crust: Brush the bottom of the pie crust with beaten egg white before adding pecans to create a moisture barrier.
- Crust Protection: Check at 30 minutes and cover the crust edges with a pie shield or aluminum foil if browning too fast.
- Pecan Choice: Use pecan halves for a beautiful presentation or chopped pecans for easier slicing. Don't chop too finely, rough pieces work best.
- Serving Temp: This pie is best served at room temperature or cold straight from the refrigerator. Try topping with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage: Cover and store at room temperature for 1-2 days, or refrigerate for up to 5 days.
- Freezing: Wrap cooled pie tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
Nutrition
Calories: 556kcal | Carbohydrates: 74g | Protein: 6g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 199mg | Potassium: 131mg | Fiber: 2g | Sugar: 59g | Vitamin A: 289IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 1mg
