Southern Pecan Pie Filling
Indulge in the rich, nutty decadence of Southern Pecan Pie Filling, a classic dessert staple that’s a true taste of the South. This irresistibly sweet filling combines the buttery crunch of toasted pecan halves with a luscious blend of light corn syrup, dark brown sugar, and a hint of vanilla extract, creating a perfectly gooey texture that's balanced by a touch of salt. Featuring an optional splash of heavy cream for added creaminess and a 15-minute prep time, this pie filling is a breeze to make and bakes to perfection in just under an hour. Whether poured into a flaky homemade crust or a store-bought one, this luxurious pecan pie filling is guaranteed to impress at every holiday gathering or special occasion.
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Recipe Information
Ingredients
- 1.5 cups pecan halves
- 0.25 cups unsalted butter
- 1.0 cup light corn syrup
- 0.75 cup dark brown sugar
- 0.25 cup granulated sugar
- 2.0 teaspoons vanilla extract
- 0.25 teaspoons salt
- 3 large eggs
- 2.0 tablespoons heavy cream (optional, for added creaminess)
Instructions
Preheat your oven to 350°F (175°C). Place a rack in the center of the oven.
Toast the pecan halves on a baking sheet in the oven for about 5-7 minutes until fragrant. Remove from the oven and set aside to cool.
In a medium saucepan over low heat, melt the unsalted butter until fully liquid. Remove from heat.
To the melted butter, whisk in the light corn syrup, dark brown sugar, granulated sugar, vanilla extract, and salt until the mixture is smooth and well combined.
In a small bowl, beat the eggs lightly with a fork. Slowly add the beaten eggs to the sugar mixture, whisking constantly to prevent the eggs from scrambling.
If using, stir in the heavy cream for extra creaminess.
Add the toasted pecans into the mixture and stir to coat them evenly.
Pour the filling into a prepared pie crust (homemade or store-bought). Make sure the pecans are distributed evenly across the surface.
Bake the pie in the preheated oven for 50 minutes, or until the filling is set and slightly jiggles in the center when gently shaken.
Remove the pie from the oven and let it cool completely on a wire rack before serving, allowing the filling to set properly.
Nutrition Facts
Calories |
3271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 430.9 g | 157% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 408.6 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 379 mg | 29% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1174 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
