Southern Pecan Pie Recipe

This old-fashioned pecan pie is a classic southern dessert that's easy to make. This heirloom pie recipe is made with light corn syrup, butter, and fresh pecans for an ooey gooey center and crispy pecan topping.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 463kcal

Author Anne Clark

Equipment

large mixing bowl
Electric mixer
measuring cup(s)
measuring spoons

Ingredients

½ cup sugar
¼ cup salted butter, melted
1 cup light corn syrup
¼ teaspoon salt
3 eggs
1 teaspoon real vanilla extract
1 cup unsalted pecans, rough-chopped halves and pieces
1 frozen 9" deep-dish pie shell no need to thaw

Instructions

Preheat oven to 350F. Blend the sugar and butter in a large bowl with an electric mixer. Blend on medium speed for about 1 minute.
Add syrup and salt. Blend on medium speed for about 1 minute.
Add eggs and vanilla. Blend on medium speed for about 1 minute.
Stir in pecans. Blend well.
Pour into frozen deep-dish pie shell and bake for about 45 minutes. To keep the crust from browning too quickly, loosely lay a piece of foil over the pie during the last 5 minutes of baking. (Don't scrunch the foil around the pie, simply lay it on top). If your oven bakes hotter than normal, check the pie frequently to make sure the crust doesn't burn. You may have to cover it sooner with the foil.
Serve with whipped cream topping or vanilla ice cream (or both).

Notes

Don't overbake it! If the crust starts to brown before the filling is set, place a piece of tin foil on top of the pie to prevent the crust from burning. Alternatively, you can use a pie crust protector shield to keep those edges from getting burnt.
Keep your pecan pie fresh by storing it in the refrigerator. Store it covered for up to 3 days. Delicious cold or heat in the microwave for a few seconds.

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