Utterly Deadly Southern Pecan Pie
Indulge in the rich, classic flavors of the Utterly Deadly Southern Pecan Pie—a decadent dessert that embodies the charm of the South. This show-stopping pie features a buttery, golden 9-inch crust filled with a luscious mixture of melted butter, brown sugar, granulated sugar, and light corn syrup, delicately balanced with a touch of vanilla and a hint of salt. Crowned with an even layer of toasty pecan halves, it bakes to perfection, delivering the perfect balance of gooey, caramelized sweetness and nutty crunch. Ready in just about 80 minutes from start to finish, this pecan pie is as irresistible as it is easy to make, perfect for holiday celebrations or any special occasion. Serve it at room temperature or warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable Southern classic! Keywords: pecan pie, Southern dessert, caramel pecan pie, holiday pie recipe, classic Southern sweet.
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Recipe Information
Ingredients
- 1 pie crust (homemade or store-bought, 9-inch)
- 6 tablespoons unsalted butter
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1 cup light corn syrup
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 teaspoons salt
- 2 cups pecan halves
Instructions
Preheat your oven to 350°F (175°C).
Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges as desired to create a decorative border, and set the crust aside.
In a medium saucepan, melt the butter over low heat. Once melted, remove the pan from the heat and stir in the brown sugar, granulated sugar, and light corn syrup until the mixture is smooth.
In a separate medium bowl, whisk the eggs until lightly beaten. Gradually add the melted sugar mixture to the eggs, stirring constantly to ensure the eggs don’t scramble.
Stir in the vanilla extract and salt, mixing until everything is well combined.
Spread the pecan halves evenly across the bottom of the prepared pie crust.
Gently pour the filling over the pecans, ensuring they are evenly distributed throughout the pie.
Place the pie on the middle rack of the preheated oven and bake for 55-60 minutes, or until the filling is set but still slightly soft in the center. The pie should be golden brown with a slight jiggle in the middle.
Remove the pie from the oven and allow it to cool completely on a wire rack. This will help the filling set fully.
Slice and serve the pie at room temperature or slightly warmed, optionally with whipped cream or vanilla ice cream on the side.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 74.2 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 183 mg | 4% | |
*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.
