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Southern pecan pie with toasted pecans and amber filling, with a slice on a plate

Southern Pecan Pie

Classic Southern pecan pie with a flaky crust, buttery brown-sugar filling, and glossy toasted pecans.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch pie crust chilled
  • 1 1/2 cups pecan halves
  • 3 large eggs at room temperature
  • 1 cup light corn syrup
  • 3/4 cup packed light brown sugar
  • 3 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt

Method
 

  1. Heat the oven to 350°F (175°C). Fit the chilled crust into a 9-inch pie plate and crimp the edge. Place the pie plate on a rimmed baking sheet for easier handling.
  2. Whisk the eggs in a large bowl just until blended. Whisk in corn syrup, brown sugar, melted butter, vanilla, and salt until smooth; avoid whipping in excess air.
  3. Scatter the pecans evenly over the crust. Pour the filling over them, then gently arrange a few pecan halves on top if you want a more even surface.
  4. Bake for 50 to 60 minutes, until the outer filling is set and the center still has a slight wobble. If the crust browns too quickly, shield the edge loosely with foil.
  5. Set the pie on a rack and cool completely, at least 2 hours. The center firms as it cools; cutting it warm can make the filling run.