Decadent Southern Pecan Pie (Printable)

A rich pecan and brown sugar filling nestled in a flaky, buttery crust with classic Southern flavors.

# What You'll Need:

→ 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 to 4 tablespoons ice water

→ 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 forms. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - Preheat the oven to 350°F (175°C).
03 - On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish, trim excess dough, and crimp edges as desired.
04 - Whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until completely smooth.
05 - Fold in the pecan halves, then pour the filling evenly into the prepared crust.
06 - Bake for 50 to 55 minutes, until the custard is set but slightly wobbly in the center. Cover crust edges with foil if browning too quickly.
07 - Allow to cool completely on a wire rack before slicing to serve.

# Expert Advice:

01 -
  • The crust stays crispy and buttery instead of turning soggy, even with a generous filling.
  • That perfectly wobbly center means every slice stays creamy rather than becoming hard and candy-like.
  • You can actually toast the pecans yourself and taste the difference in every bite.
02 -
  • That slight wobble in the center when it comes out of the oven is exactly what you want, not a sign it's underdone, because it will continue setting as it cools into that perfect creamy texture.
  • Overbaking is the enemy of pecan pie, turning it from silky and gooey into dense and rubbery, so err on the side of removing it a minute too early.
03 -
  • If you can't find light corn syrup, golden syrup works beautifully and adds a slightly deeper molasses note.
  • Keep your butter cold by chilling the bowl and using a pastry cutter, which preserves those flaky layers that make crust worth eating.
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