Southern Pecan Pie
Ingredients:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 1/2 cups pecan halves (or pieces)
- 1 cup dark corn syrup
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3 large eggs, lightly beaten
- 1 1/2 tbsp all-purpose flour (optional, for thicker filling)
Instructions:
-
Preheat the oven:
Preheat your oven to 350°F (175°C). -
Prepare the pie crust:
Place your unbaked pie crust into a 9-inch pie dish. If you’re using store-bought crust, gently press it into the dish to fit, and crimp the edges for a decorative look. -
Make the filling:
In a large bowl, whisk together the corn syrup, sugar, melted butter, salt, and vanilla extract until smooth. Add the lightly beaten eggs and flour (if using), and mix until fully incorporated. -
Add the pecans:
Stir in the pecan halves or pieces. If you prefer a more evenly distributed pecan filling, you can also place some pecans in the pie crust first, and then pour the syrup mixture over them. -
Assemble the pie:
Pour the pecan mixture into the prepared pie crust. Spread the pecans out evenly across the top. -
Bake:
Bake the pie in the preheated oven for 50-60 minutes, or until the center is set and the top is golden brown. You may want to cover the edges of the crust with foil after 25 minutes of baking to prevent over-browning. -
Cool:
Allow the pie to cool for at least 2 hours before serving. This gives the filling time to set properly and prevents it from being too runny. -
Serve:
Serve the pie as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Enjoy!
This Southern Pecan Pie is the perfect combination of sweet, nutty, and buttery flavors, and it’s the kind of dessert that’ll have everyone coming back for more. It’s a true Southern classic and definitely worthy of the title “Best Southern Pie EVER.” Enjoy! 🍰
