Southern Pecan Pie (Printer Friendly)

Decadent Southern classic with buttery crust and rich pecan filling

# What You Need:

→ For the 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, cubed
05 - 3–4 tablespoons ice water

→ For the Filling

06 - 1 cup light brown sugar, packed
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, whisk together flour, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring just until the dough comes together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
02 - Preheat the oven to 350°F.
03 - On a lightly floured surface, roll the dough into a 12-inch circle. Fit into a 9-inch pie dish and trim the excess. Crimp the edges as desired.
04 - In a large bowl, whisk together brown sugar, corn syrup, melted butter, eggs, vanilla, and salt until smooth.
05 - Stir in the pecan halves, then pour the filling into the prepared crust.
06 - Bake for 50–55 minutes, or until the center is set but still slightly wobbly. If the crust browns too quickly, cover the edges with foil.
07 - Cool the pie completely on a wire rack before slicing and serving.

# Pro Advice:

01 -
  • This is the kind of dessert that makes people pause mid conversation and genuinely smile
  • The filling sets up perfectly every single time without any complicated techniques
  • Everything comes together in one bowl and bakes into something that looks professionally made
02 -
  • The pie might still look jiggly when you take it out, but it continues setting as it cools down
  • Room temperature eggs prevent the melted butter from solidifying and creating weird lumps in your filling
  • Letting the pie cool completely is the hardest part but absolutely necessary for clean slices
03 -
  • Toasting the pecans in a dry skillet for 5 minutes before adding them brings out a nutty flavor that makes the whole pie taste more expensive
  • The pie is done when a knife inserted 2 inches from the edge comes out clean but the center still wobbles slightly when you gently shake the pan
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