The Best Southern Pecan Pie
Indulge in the ultimate Southern comfort with *The Best Southern Pecan Pie*, a timeless dessert that perfectly balances rich, nutty flavors and a satisfyingly gooey texture. Made with crunchy pecans nestled in a luscious filling of light corn syrup, two types of sugar, and creamy melted butter, this pie sits atop a flaky, golden-brown crust for a heavenly bite every time. The hints of vanilla and a touch of salt elevate the sweetness, while the simple, fuss-free preparation ensures perfect results every time. Whether served warm or chilled, this pecan pie is a show-stopping treat for holidays, potlucks, or any occasion that calls for a taste of Southern tradition. Enhance its decadent charm with a dollop of whipped cream or a scoop of vanilla ice cream, and watch it disappear in seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece Pie crust (homemade or store-bought)
- 1.5 cups Pecans (halves or chopped)
- 3 large Eggs
- 1 cup Light corn syrup
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (light or dark, packed)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
Place your pie crust into a 9-inch pie dish. Trim and crimp the edges, then set aside.
Spread the pecans evenly over the bottom of the prepared pie crust. Set aside.
In a large mixing bowl, whisk together the eggs, light corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until smooth and fully combined.
Pour the filling mixture evenly over the pecans in the pie crust. The pecans will naturally float to the top.
Carefully transfer the pie to the preheated oven. Bake for 50-60 minutes, or until the filling is set and slightly puffed. You can test this by gently shaking the pie—the center should jiggle slightly but not be liquid.
Check the pie after about 30 minutes of baking. If the crust edges are browning too quickly, cover them with foil or a pie shield to prevent burning.
Once baked, remove the pie from the oven and let it cool completely on a wire rack. Cooling allows the filling to fully set and makes slicing easier.
Serve at room temperature or chilled. Optional: Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Store leftovers in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days.
Nutrition Facts
Calories |
4548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.9 g | 324% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 1835 mg | 80% | |
| Total Carbohydrate | 540.0 g | 196% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 405.0 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 340 mg | 26% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1211 mg | 26% | |
*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.
