Decadent Southern Pecan Pie (Printable)

A rich, buttery crust with a gooey pecan and brown sugar custard filling.

# 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 and 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

# How-To Steps:

01 - Combine flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Shape dough into disk, wrap, and refrigerate for 30 minutes.
02 - Set oven temperature to 350°F.
03 - Roll chilled dough on floured surface into 12-inch circle. Transfer to 9-inch pie dish, trim edges, and crimp as desired.
04 - Whisk together brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until smooth.
05 - Fold pecan halves into filling mixture, then pour evenly into prepared crust.
06 - Bake for 50 to 55 minutes until center is set but slightly wobbly. Cover edges with foil if crust browns too fast.
07 - Allow pie to cool completely on a wire rack before slicing.

# Expert Advice:

01 -
  • The filling gets impossibly creamy and rich without feeling heavy, thanks to the way the eggs and corn syrup work together in the oven.
  • You can make the crust ahead and freeze it, so last-minute holiday baking feels actually manageable.
  • Unlike some pecan pies that are cloyingly sweet, the salt and vanilla keep everything balanced and elegant.
02 -
  • The pie continues cooking as it cools, so pulling it out when the center still jiggles slightly is what gives you that perfect creamy texture instead of a rubbery custard.
  • If you overbake it, the filling gets grainy and separates, which is why I learned to set a timer and check at 50 minutes rather than guessing.
03 -
  • Make the dough a day ahead and let it rest in the fridge overnight, which actually makes it easier to roll out and results in an even more tender crust.
  • If you want a golden-brown crust without it burning, place the pie on a preheated baking sheet in the oven, which helps the bottom cook through before the edges get too dark.
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