Decadent Southern Pecan Pie (Print Version)

Southern dessert with a flaky crust, brown sugar custard, and toasted pecans for a rich treat.

# What You 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 and cubed
05 - 3 to 4 tablespoons ice water

→ Filling

06 - 1 cup packed light brown sugar
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

# Directions:

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

# Expert Advice:

01 -
  • The filling sets up with that perfect wobble in the center—rich enough to feel indulgent but not so heavy that you can't have another slice.
  • It's approachable enough for a first-timer but feels fancy enough to bring to a dinner party without any apologies.
02 -
  • The filling will look slightly underbaked when it comes out of the oven, and that's exactly right—it continues to set as it cools, and you want that luxurious texture, not a tough, overbaked custard.
  • Room-temperature eggs whisk in smoothly and create a silkier filling than cold eggs, so take them out of the fridge about 20 minutes before you start mixing.
03 -
  • If you're nervous about pie crust, buy a pre-made one and focus your energy on the filling—a homemade filling always feels special, even if the crust came from the grocery store.
  • Egg temperature matters more than most recipes admit: room-temperature eggs whisk into a smooth filling, while cold eggs create little flecks that catch the light when you slice.
Go Back